[5] For preparing the chicken or red meat in tahchin, ingredients like onion, carrot, turmeric, bay leaves, parsley, celery, tarragon, savory, and others are used.

For example, Ali Akbar Khan Ashpazbashi, a chef in the Qajar royal court, described the preparation of spinach tahchin as follows: "Wash, chop, and drain the spinach; if desired, add dried plums or barberry or ground sour grapes under the rice crust, after placing a spoonful of pilaf.

On the day of Nowruz, a plate of this pilaf is served to guests, who are expected to consume at least some of it to show respect to the host, along with other local dairy products and fruits.

[5] Among the travel customs that the people of Shahrud observe is preparing bean tahchin on the first night of a journey.

They distribute this tahchin among relatives and friends, often accompanied by the phrase "Ash-e Lobia, zoodi bia" (Bean stew, come back soon).

Pilaf tahchin with red meat or chicken was among the dishes prepared for Suhoor in the cold, using ample amounts of the best animal oils.