Instead of the usual rice and stew, rice is sometimes cooked and simmered with meat and vegetables in one pot. It is a convenient dish, usually served with yogurt and salad – an ideal meal for hot summer days. People call it tacheen or tacheena, and I think it ultimately derives from tajin, the name of the pot used mostly for frying succulent meats in medieval times. In this sense, it is a one-pot dish.
The following is a basic method for making timman tachee