Rice dish
Tah Chin Garmsari
تهچین گرمساری
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Plan ahead
- 30 min
- Makes
- 4 servings (Estimated)
- Kind
- Rice dish
- Where it is eaten
- Provincial
- Serving
- 300 g
Cooking time is not documented in the source, so it is not shown.
Plan ahead. Soak rice before cooking (traditional method)
Method
Rinse the rice and soak it in lightly salted water for about 30 minutes.
Clean, chop, or otherwise prepare rice, meat, yogurt, saffron as required.
Lightly sauté onion, garlic, or spices if they are part of the recipe.
Add the main ingredients and cook using the listed method: steam / dam.
Adjust moisture and seasoning during cooking until the ingredients are tender and the flavors are balanced.
Rest briefly and serve with the traditional accompaniments.
Cook's notes
Avoid overcooking the rice and handle it gently so the grains do not break. A short rest after steaming helps redistribute moisture and improves the final texture.
Background
This item is associated with Semnan and the southern Alborz, where grains, orchard produce, cumin, and foods adapted to a semi-arid climate are common.
Nutrition
| Energy | 535 kcal |
|---|---|
| Protein | 28 g |
| Fat | 17 g |
| Carbohydrate | 68 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0147 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods