 Good day everybody, my name is Iman Zarei, so today I'm going to cook original Persian recipe, actually my grandma's recipe is Tachin, we call it Tachin, so Tachin is a rice cake if you want to translate it into English, and which is we usually eat it when we have special occasions like weddings or if a special guest comes home, so I hope you enjoy it and learn something from this cooking. As for ingredients, we have non-sticky rice, so particularly I have chosen jasmine rice, we got chicken, so you can choose any part of chicken you like, particularly again I have chosen here rice and thigh chicken, we got yogurt and onion and garlics as it's required and some spices including black and red pepper, turmeric and the most expensive spice in the world which is saffron, some salt, egg and vegetable oils and of course the final trick would be rose water. So first we have to wash our rice, so to wash off all the dust from the rice, I usually do it two or three times, so after the washing so I have left some water on the top of the rice in the pot, so for this amount of rice which is 10 cups of rice we are cooking today, we need at least three tablespoons of salt, so we soak it for 15 minutes, so three tablespoons of salt, so we dissolve it and keep this aside for 15 minutes. We place the chicken in the pot, so I put chicken in the pot, for 10 cups of rice we need 1 to 1.5 kilograms of chicken, so I guess that would be enough, then we peel the onion, three medium-sized onion would be enough for this amount of chicken and add some garlic, some salt, turmeric, one tablespoon of turmeric it's enough, of course depends on the quality of turmeric. Add some water till it covers all the chicken, yeah, and we will place it on the stove to be cooked. It takes maybe 30 minutes for this amount of chicken to cook, we'll leave it on. I guess 15 minutes passed now we can start cooking our rice, so what I do is boil some amount of water, once the water comes to the boil, now it's time to add our rice into the boiling water, so I'm going to add it gradually, while boiling you may see that on the top of your water it would be foamy, so it's a grand matrix, we have to remove the foam because this foam will give not good flavor to the rice later on. Okay from time to time we check our rice, so to see if our rice is parboiled, we take one grain and we'll squeeze it between our fingers, if we don't feel any hardness like now, so it means that rice is already parboiled, so that's the time, so we need to sieve it, sieve the rice and also give the rice less stickiness as well while you're washing it. Chicken is ready, now we should take it off from the heat and I will remove the chicken and let it to cool down, take the chicken out of the pot, so we will let it to cool down and then we will remove the bone from the chicken. Once the chicken is cooled down, so now we are going to shred it, once we are done with shredding chicken, so on the other side our rice is ready, so this is the final steps, we have to mix all the ingredients together and put it back on the stove for our dish to get ready. Give the better taste to our touching, so what I did I picked the onion and the garlic from the broth and add also I will add some broth into it, smash it and add with other ingredients. Later on I will show it, I'm adding some broth, start smashing. I boiled some water, so for the zafron, for almost one tablespoon zafron I add almost around half a cup or maybe one cup even, but not more boiled rice, boiled water sorry and I will keep it aside for a few minutes that it gives proper and good color to our food. And for final step we have our shredded chicken, we have our parboiled rice ready, so all we need now to mix the ingredients a bit and let it cook, so I'm going to add yogurt, that's enough, a pinch of turmeric, only a pinch, almost a pinch of black pepper and same amount of red pepper, salt, one tablespoon, so we'll crack our eggs to the rest of ingredients, half a cup of oil, so now I'm gonna mix them all together, so plus zafron, the smashed onion and garlic also I'm going to add that till we get a homogenized liquid, almost a homogenized liquid. Chicken will mix all ingredients well, it's ready, it's time to put it back on the oven, our tachin is ready to go back on the stove. We'll put the flame on the medium low, so it may take around 20 to 30 minutes for our dish to be ready. 10 minutes after our dish is on stove already, so I'm going to add some rose water, so maybe around three tablespoons would be enough, so that's enough. Again put the lid back, then after adding your rose water, so what I'm going to do is to cover the lid with a towel or a cloth or whatever you have at home, so because once it starts steaming, I don't want the steam goes back to the dish, so it will absorb all the water. Now for the five minutes passed, so our food is ready, what I'm going to do is to make a dish, to invert the dish into this tray, supposedly it should look like a cake from another side, it has to be golden brown in color. Now our dish is done, this is how it looks, I hope you liked it and I hope you will have time to try this dish at home, I bet you will enjoy it, so and we this is the way we usually serve it, in a plate, and garnish it with parsley and also if you have barbecue at home that would be great, here you go. I hope you will find time and try this food at home and enjoy this beautiful good-looking Persian Dajian. Mmm, yummy!