Tahchin Shevid- Baghali (Persian Dill & Broad Beans Rice Cake

Traditionally this rice dish is called Tahchin or upside down rice also known as Persian baked rice cake. Tahchin is an Iranian divine rice dish with beautiful presentation. It’s made of layered meat and rice. It may not look like much from the outside but the combination of cooked meat, yogurt, egg and aromatic spices with rice create a crunchy outer crust and soft inside rice. We Iranians love our Tahchin.


There are different versions of Tahchin made with red meat, chicken, and vegetables. My today’s Tahchin is made with combination of dill or (ُُ Shevid  in Persian) and broad beans or (Baghali  in Persian) with chicken .



  • 3 cups Iranian rice ( due to it’s amazing aroma and taste)

  • 400 g chicken fillet, cooked and diced

  • 2 cups Broad beans or Fava beans, cooked

  • 1 cup dried dill

  • 500 g Greek yogurt

  • 3 eggs

  • 2 onions, finely chopped

  • 1 tsp cardamom

  • 3 tbsp Persian saffron water

  • 1 tsp cinnamon

  • 1 tbsp dried rose petals

  • Salt and pepper to taste

  • Vegetable oil


How to make it

Yogurt is important ingredient in making Tahchin. We need a sort of thick yogurt, therefore, I have used a traditional way that my mother used to apply and make a thick creamy yogurt by Pouring regular yogurt into a double layer of cheesecloth or kitchen cloth. Tied up the cloth.. Hang it over a bowl and leave to drain overnight. ( as you will see in the following photos).. You would see the liquid left in the bowl. Resulting is a thick yogurt.  Wash the rice. Soak it in the salted water for 1 hour.

Meanwhile, fry the onion until slightly soft. Add diced chicken meat. Stir in salt- pepper, cardamom, cinnamon, dried rose petal, dried dill and Fava beans ( just keep 1 tbsp of Fava bean for later) for 2-3 minutes.

Now, In a bowl, mix yogurt with eggs, 2 tbsp of Persian saffron water, pinch of salt and pepper. Whisk it until combine well and set aside.

Pour water in a large pot and bring it to a boil. Drain salted water of rice and add the rice to the boiling water. Cook for 10 minutes.

Using a colander and drain the rice.Add half of the drained rice and half of the chicken mixture into the yogurt mixture bowl and gently blend together.

Pour some oil into a non stick pot or pan, spread 1 tbsp of plain fava bean on the bottom of the pot. Spread rice mixture into the pot ( as you see in the photos) and flatten with wooden spoon or spatula.

Then, layer second half of the chicken mixture around the edges of the surface. Finally, layer with second half of the white rice and cover the entire surface. Flatten the top with the back of a large spatula or spoon while pressing down( as you see in the photo). Pour 1 tbsp of saffron water over the rice.

Place the pot on medium heat for 5 minutes. Then lower the heat cover the pot with a lid and cook it for 45-60 minutes until the crust forms.

Once rice is done, let it cool for few minutes. Place a serving platter on top of the pot and gently turn the pot over, Voila you have a wonderful rice cake shape dish. Sooooooooo delish.




Green Beans Frittata ( Tabrizi Kookoo Loobia Sabz)

Kookoo lobia sabz is a traditional classic dish in Tabriz an ancient city in NW of Iran. This dish is served in especial occasions and for Iftar in month of Ramadan.

Tabrizi green beans is absolutely delicious, full of flavour and colour.


Kookoo ( kuku) in Iranian cuisine, applies to an eggy dish or an egg-based dish. Kookoo or frittata might be meatless that would be a vegetarian dish and sometimes is made with meat.

Kookoo is a mixture of whipped eggs with different ingredients.


Green beans is called loobia sabz in Farsi language. My today recipe is meatless kookoo loobia sabz but you can add 200g minced beef to the ingredients if you wish.



  • 350 g baby green beans, finely diced and boiled
  • 100 g carrots, finely diced and boiled
  • 100 g potatoes, finely diced and fried
  • 1 large onion, finely chopped and fried
  • 5 eggs
  • 2 tbsp chopped walnuts
  • 1 tbsp flour
  • ½ tsp baking powder
  • 1 tbsp saffron water
  • 1 tbsp milk
  • 1 tsp turmeric
  • Salt and pepper to taste
  • Vegetable oil



Crack the eggs into a large bowl. Add milk, chopped walnuts, flour, baking powder, saffron water, turmeric and season with salt and pepper. Whisk it well until all ingredients combine together. Saffron smell spread all over the kitchen and it’s lovely.

Next, add fried and boiled vegetables to the egg mixture. Mix all together.


Heat the oil in a deep pan, pour the mixture in the pan. Firmly press the ingredients with the back of the spoon to the down. Cover the pan with a lid and allow to cook on side ( about 10-15 minutes), then flip over to cook other side.

Serve it in a platter garnish with Zereshk (Barberries) and cut it into pieces.






Baghala Ghatogh (Persian Fava Beans Stew)

Baghala ghatogh  is a northern Iranian speciality dish in Gilan and Mazandaran provinces. Traditionally it made beans, dill, poached eggs and spiced with turmeric.
For making this dish needs a type of beans called ‘Pache baghali’ but out of Iran it’s difficult to fine it, so ‘Fava beans or broad beans’ are good substitute.

ghatogh, is a vegetarian dish. Northern part of Iran is called ‘ Shomal=North’. So northern part of Iran is located near Caspian sea. It’s a beautiful green land with famous Persian rice and tea fields and forests.
North of Iran is one of favourite destinations for summer time with amazing nature, clean weather far from air pollution and loads of beautiful villas for rent. People are so friendly and welcoming with tasty meals such as baghal 



  • 250 g Fava beans (broad beans), shelled and peeled 
  • 50 g fresh or dried dill, finely chopped
  • 30 g butter
  • 3 cloves garlic, grated
  • 2-3 whole eggs
  • 1 tsp turmeric
  • Salt and pepper to taste
  • Oil



Melt the butter in a skillet over medium heat. Sauté grated garlic for 1 minute. Add fava beans and sauté five minutes.
Add chopped dill, turmeric, salt and pepper. Fry 2-3 minutes. 

Add 2 cups of water, bring it to a boil. Reduce heat, cover the pot with a lid and simmer for 20 minutes. In last 10 minutes, crack the eggs into the stew and cook until eggs are cooked.
Baghala ghatogh can be served either with steamed rice or  flat bread. Serve one whole poached egg on top of each serving dish.
Hope you enjoy this healthy- easy and delicious beans stew.




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Cheese omelette

This is my cheese omelette. Combination or eggs with orange cheddar cheese.



2 eggs

30g orange cheddar cheese, grated


Salt and pepper to taste




Beat the eggs with salt and pepper in a bowl. Melt the butter in a pan. Pour in the eggs and cook for a minute until omelette lightly set. Put grated cheese in the centre of omelette and cook until cheese has melted. Then fold the omelette in half and turn the heat off.



Tomato omelette

This is my favourite omelette with tomatoes . I have made them with Persian tomato because taste of these tomatoes are very good and give lovely flavour and colour to any dish.


2 eggs

3 large tomatoes, cut into halves

Salt and pepper to taste




Melt the butter in a pan. Add diced tomatoes and fry for 2-3 minutes. Beat the eggs in a bowl. Season with salt and pepper. Crack the eggs in a bowl. Season with salt and pepper. Beat the eggs, an add it to the fried tomato and beat it. Add it to the fried tomatoes and cook it.




Japanese Salmon rice with fresh vegetables

You can serve this meal as a main course or side dish.



  • 200 g salmon fish, finely cut into small pieces
  • 200 g rice
  • 2 eggs
  • 1 tbsp soy sauce
  • 1 carrot, grated
  • 3 tbsp green peas
  • 2 spring onions, finely chopped
  • Salt and oil




Place rice in a rice cooker, add oil, water, soy sauce and cook it. While rice is cooking, Crack the eggs in a bowl, whisk, add pinch of salt and cook.

Then, fry grated carrot, and add chopped green onions and green peas, let to cook until softened carrot and onions softened. Heat the oil in a pan and fry chopped fish.

Add all cooked ingredients to fried fish and mix all together. At the end, everything goes in a bowl with cooked rice and combine together and serve it. Garnish with green onions.



Chocolate eggs

It’s very easy and lots of fun to make egg chocolates at home with lots of beautiful ideas for different fillings.



  • Chocolate egg shells
  • Milk chocolate, chopped
  • White chocolate, chopped
  • candy buttons
  • Dried raspberries, chopped


For filling

  • 1 cup soft cheese
  • ¾ cup cream
  • 1 tsp vanilla extract
  • 1 cup orange/ apricot jam



I melted the chocolates over the bain Marie (basically a pan with a little bit of water in it and pieces of chocolate in a bowl on top. The Water should be high enough to touch bottom and walls of the bowl.

Once chocolate is melted, scoop 1tsp of melted chocolate and cover the mould with chocolate. For making colour chocolate, simply add some candy chocolate ( red, pink, green) or chopped raspberries to the melted white chocolate and give different colours to the chocolates.

Put them in the fridge ( 10 minutes) until to dry and set. Then for second time spoon on another layer of melted chocolate and put them in the fridge again to chill for other 10 minutes. Meanwhile, in a bowl, mix soft cheese, cream and vanilla extract together.

After few minutes loosen them from the mould by giving small push. Trim the edges. Fill each egg with cheese-cream mixture and orange jam ( or put some smarties inside the eggs) and seal the eggs with adding some melted chocolate around the edge of egg shell..and place the other shell on top and stick together.


Onion Omelette Muffins مافین املت پیاز

These egg muffins are so good, moist and delicious. Obviously you can make omelette in different way. For instance my mother used to fry sliced onions, mix with eggs and make a delicious fried onion omelette, wrap it by tortilla bread (lavash bread) and go on.

onion omellet

I just tried same omelette recipe in muffin cups, and result of my effort looks very nice.




2 eggs

1 large onion, peeled and thinly sliced

salt, pepper to taste

Butter or vegetable oil

How to make it

Fry sliced onion in a pan until golden brown. Put fried onion into the  muffin cups (no need to fill cups up, just half way). Crack an egg top of each cup, sprinkle salt and pepper. Put in oven with 200C and bake for 15-20 minutes.


مافین املت پیاز

امروزمافین املت پیاز درست کردم. همه ی ما می دونیم پیاز داغ با هر غذایی که مخلوط بشه طعم محشری به غذا اضافه میشه.میدونم که میدونید املت رو میشه به روش‌های مختلف تهیه کرد. مثلن مادرم پیاز سرخ شده رو باتخم مرغ مخلوط میکردن و یک املت خیلی خوشمزه درست میشد و لای نون تافتون یا لواش برامون لقمه میگرفتن.

من هم همون دستور تهیه رو در قالب مافین کیک درست کردم. مزه که همون قدر خوشمزه هست – ظاهرش هم خیلی قشنگه.فکر کنم هم کودکان هر بزرگسالان براشون جلب توجه کننده باشه.

مواد لازم

2 عدد تخم مرغ

1 عدد پیاز درشت خلالی خرد شده

نمک و فلفل به میزان لازم

کره یا روغن به میزان لازم

طرز تهیه

پیاز خرد شده را سرخ می‌کنیم تا طلایی بشه. داخل قالب‌های مافین رو تا نیمه با پیاز سرخ شده پر می‌کنیم و روی هر کدوم یک تخم مرغ می گذاریم.

داخل فر با حرارت 200 درجه ی سانتیگراد برای 20-15 دقیقه میپزیم.

نوش جان