Persian-Inspired Chicken and Tahdig
with Chopped Radish-and-Tomato Salad- Milk
- Mustard
- Soy
- Sulphites
- Tree nuts
- Wheat
- Milk
- Peanuts
- Sesame
- May contain traces of allergens
- Triticale
- Mustard
“Tahdig” means “bottom of the pot” in Farsi! Rinsing, soaking and par-cooking the rice in a large pot of salted water — similar to how you would cook pasta — are key for making super fluffy rice. Then you'll mix the rice with yogurt and spices, before crisping it up in a frying pan. Served with roasted chicken and refreshing salad, this dish ticks all the dinner boxes. Ingredients: Chicken breast • Basmati rice • Baby tomatoes • Greek yogurt (skim milk, cream, active bacterial cultures) (milk) • Radish • Lemon • Shallot • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Middle Eastern spice blend (spices, paprika powder, salt, sugar (corn syrup solids, sugar), garlic powder, black pepper, mustard ground, canola oil, oleoresin paprika, silicon dioxide) (mustard) • Dill • Cilantro • Dal spice blend (spices, garlic powder, salt, canola oil, silicon dioxide).
Ingredients
2 unit(s)
Chicken Breasts
1.5 cup
Basmati Rice
1 unit(s)
Lemon
227 g
Baby Tomatoes
3 unit(s)
Radish
7 g
Dill
7 g
Cilantro
1 unit(s)
Greek Yogurt
(Contains: Milk)
15 g
Middle Eastern Seasoning
(Contains: Soy, Sulphites, Tree nuts, Wheat, Milk, Peanuts, Sesame, May contain traces of allergens, Mustard)
1 unit(s)
Shallot
3 tbsp
Yogurt Sauce
(Contains: Milk)
6 g
Dal Spice Blend
(Contains: Milk, Soy, Sulphites, Triticale, Wheat, Tree nuts, Sesame, Mustard, Peanuts, May contain traces of allergens)
Not included in your delivery
3 tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
¼ tsp
Sugar*
0.31 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Bring a large pot of salted water to a boil over high.
- Meanwhile, set a large fine strainer over a large bowl.
- To the strainer, add rice, then fill the bowl with cold water. (NOTE: For 6 servings, use 4 packages of rice. Reserve remaining two packages of rice for another creation.) Using your hand, swirl to rinse rice. Pour off cloudy water and refill with cold water. Repeat until water rinses clear.
- Refill the bowl with fresh water, then set aside for at least 10 min to soak rice.
- Meanwhile, in another large bowl, combine Middle Eastern Seasoning, half the Greek yogurt and 1 tbsp (2 tbsp) oil. (NOTE: This is your marinade.)
- Pat chicken dry with paper towels. Season with salt and pepper. Add chicken to bowl with marinade, then toss to coat. Set aside.
- Using the same strainer, drain rice. Wipe bowl dry and set aside.
- To boiling water, add rice. Cook for 5 min, stirring gently, until almost tender.
- Meanwhile, in the same bowl, combine Dal Spice Blend, remaining Greek yogurt, 1/4 tsp (1/2 tsp) salt and 2 tbsp (4 tbsp) water. Set aside.
- When rice is done, drain through same strainer, working in batches if needed.
- To the bowl with yogurt mixture, add half the rice. (NOTE: For 4 servings, add three-quarters of the rice to yogurt mixture.) Stir gently to combine.
- Heat a medium non-stick pan over medium.
- When hot, add 1 tbsp (1 1/2 tbsp) oil and 1 tbsp (1 1/2 tbsp) butter. Swirl to coat bottom and sides of pan.
- Add yogurt-rice mixture. Gently spread into an even layer. Add remaining rice over top. Gently spread into an even layer.
- Cook for 2-3 min until rice starts to sizzle. Reduce heat to low, then cover tightly and cook for 15 min, until a crust forms on the bottom.
- Remove from heat, still covered. Set aside for 5 min.
- To a foil-lined baking sheet, add marinated chicken.
- Broil in the middle of the oven for 10-12 min, flipping halfway, until chicken is cooked through.**
- Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges.
- Slice radishes.
- Chop dill and cilantro.
- Peel, then mince shallot.
- Halve tomatoes.
- In a medium bowl, add lemon zest, 1 tbsp (2 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar, 1 tbsp (2 tbsp) oil, tomatoes, radishes and as much shallot as you like. Season with salt and pepper, then combine.
- Remove lid from tahdig. Using a spatula, carefully loosen edges of tahdig from the pan.
- Invert a large plate or platter over pan. Using oven gloves, place one hand on the plate and the other on the pan's handle. Carefully flip tahdig onto the plate. Remove pan. Sprinkle half the herbs over top.
- Thinly slice chicken.
- Transfer chicken and salad to another platter. Sprinkle remaining herbs over top.
- Serve tahdig with yogurt sauce and lemon wedges alongside.
