📝 About This Recipe
Tahchin is the crown jewel of Persian cuisine, a savory rice cake that marries the floral aroma of premium saffron with the creamy richness of yogurt and egg yolks. This 'one-pot' masterpiece features layers of parboiled basmati rice and tender, spiced chicken, all compressed and baked until a thick, glass-like golden crust—known as 'Tahdig'—forms around the exterior. It is a stunning centerpiece that offers a symphony of textures, from the crispy, crunch of the shell to the moist, aromatic interior.
🥗 Ingredients
The Chicken Base
- 1.5 lbs Chicken Thighs (boneless and skinless, cut into 1-inch cubes)
- 1 medium Yellow Onion (thinly sliced)
- 1 teaspoon Turmeric Powder
- 1 piece Cinnamon Stick (about 2 inches long)
- 1 teaspoon Salt and Black Pepper (or to taste)
The Saffron Rice & Binder
- 3 cups Basmati Rice (high-quality long grain, rinsed until water runs clear)
- 1.5 cups Greek Yogurt (full-fat is essential for texture)
- 3 large Egg Yolks (at room temperature)
- 1/2 teaspoon Saffron Threads (ground and bloomed in 3 tbsp hot water)
- 1/2 cup Vegetable Oil (divided; use a neutral oil)
- 2 tablespoons Unsalted Butter (melted)
Garnish and Finish
- 1/2 cup Dried Barberries (Zereshk) (soaked for 10 minutes and drained)
- 1 teaspoon Granulated Sugar (to balance the tartness of barberries)
- 2 tablespoons Slivered Pistachios (for vibrant green color)
👨🍳 Instructions
-
1
In a medium skillet, sauté the sliced onions in 1 tablespoon of oil until translucent. Add the chicken cubes, turmeric, salt, pepper, and the cinnamon stick. Pour in 1/2 cup of water, cover, and simmer for 20-25 minutes until the chicken is tender and the liquid has mostly evaporated. Shred the chicken slightly and set aside.
-
2
While the chicken cooks, parboil the rice. Bring a large pot of water with 2 tablespoons of salt to a rolling boil. Add the rinsed basmati rice and cook for 6-8 minutes. The grains should be soft on the outside but still have a firm 'bite' (al dente) in the middle. Drain and rinse with cold water to stop the cooking.
-
3
In a large mixing bowl, whisk together the Greek yogurt, egg yolks, bloomed saffron water, 1/4 cup of oil, and a pinch of salt until the mixture is a uniform, vibrant orange color.
-
4
Gently fold the parboiled rice into the yogurt mixture until every grain is thoroughly coated. Be careful not to break the long grains of rice.
-
5
Preheat your oven to 375°F (190°C). Generously grease a glass baking dish (9x13 inch or deep round dish) with the remaining oil and melted butter. This is crucial for the crust.
-
6
Spread half of the saffron-yogurt rice into the bottom of the dish. Use the back of a spoon to press it down firmly and evenly; this creates the structural base for your crust.
-
7
Layer the cooked chicken over the rice, leaving a 1/2 inch border around the edges to prevent the chicken from touching the sides of the dish and burning.
-
8
Cover the chicken with the remaining rice mixture. Again, press down firmly with a spatula to compact the layers. Smooth the top surface.
-
9
Cover the dish tightly with aluminum foil. Poke 2-3 small holes in the foil with a knife to allow steam to escape.
-
10
Bake in the center of the oven for 75-90 minutes. Check the bottom of the glass dish; the rice should be a deep, golden brown. If using an opaque dish, wait until the edges look dark gold and crispy.
-
11
While the Tahchin bakes, sauté the barberries in a small pan with a teaspoon of butter and sugar for 1-2 minutes until they plump up. Do not overcook as they burn easily.
-
12
Remove the Tahchin from the oven and let it sit for 5-10 minutes. This helps the crust release from the pan. Run a knife around the edges, place a large platter over the dish, and confidently flip it over. It should come out as a solid cake.
-
13
Garnish the golden crust with the sautéed barberries and slivered pistachios before slicing into squares or wedges.
💡 Chef's Tips
Always use a transparent glass baking dish (like Pyrex) if you are a beginner; it allows you to monitor the color of the Tahdig (crust) to ensure it doesn't burn. Do not skip the egg yolks; they act as the 'glue' that holds the rice cake together and provides the rich, custard-like interior. Ensure your yogurt is thick Greek-style; watery yogurt will make the rice mushy rather than creamy. If you prefer a stovetop method, use a non-stick pot with a tight-fitting lid and cook on very low heat for 60 minutes.
🍽️ Serving Suggestions
Serve with a side of 'Mast-o-Khiar' (Persian cucumber and herb yogurt dip) to balance the richness. A simple 'Salad Shirazi' (finely diced tomato, cucumber, and onion with lime juice) provides a bright, acidic contrast. Pair with a glass of 'Doogh', a savory Persian yogurt drink seasoned with dried mint. Accompany with a plate of fresh herbs (Sabzi Khordan) including radish, scallions, and mint.