📝 About This Recipe
Tahchin-e-Morgh is a magnificent centerpiece of Persian cuisine, famous for its brilliant golden 'Tahdig' crust and aromatic layers. This savory rice cake combines tender saffron-marinated chicken with yogurt-soaked Basmati rice, slow-cooked until the exterior is shatteringly crisp while the interior remains moist and fragrant. It is a celebratory dish that perfectly balances the floral notes of saffron with the tang of yogurt and the tart pop of barberries.
🥗 Ingredients
The Rice
- 3 cups Basmati Rice (high quality, long-grain)
- 2 tablespoons Salt (for the boiling water)
The Chicken Filling
- 1.5 lbs Chicken Thighs (boneless and skinless)
- 1 Yellow Onion (large, halved)
- 1/2 teaspoon Turmeric
- 1/2 teaspoon Ground Black Pepper
The Saffron-Yogurt Binder
- 1.5 cups Greek Yogurt (full-fat is essential)
- 3 large Egg Yolks (at room temperature)
- 1/2 teaspoon Saffron (ground and bloomed in 3 tbsp hot water)
- 1/2 cup Vegetable Oil (plus extra for the pan)
- 2 tablespoons Butter (melted)
Garnish and Flavor
- 1/2 cup Dried Barberries (Zereshk) (soaked for 10 minutes and drained)
- 2 tablespoons Slivered Pistachios (for garnish)
- 1 teaspoon Sugar (to sauté with barberries)
👨🍳 Instructions
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1
Rinse the Basmati rice under cold water several times until the water runs clear. Soak in salted water for at least 30 minutes.
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2
Place chicken thighs, onion, turmeric, salt, and pepper in a pot. Add just enough water to cover and simmer for 25-30 minutes until tender. Let cool, then shred into bite-sized chunks.
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3
Grind the saffron threads with a pinch of sugar and dissolve in 3 tablespoons of boiling water. Let it steep for 10 minutes to develop a deep crimson color.
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4
In a large mixing bowl, whisk together the Greek yogurt, egg yolks, bloomed saffron, vegetable oil, and a teaspoon of salt until the mixture is a vibrant, uniform orange.
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5
Parboil the rice: Bring a large pot of water to a boil with 2 tablespoons of salt. Add the soaked rice and boil 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.
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6
Gently fold the parboiled rice into the yogurt-saffron mixture until every grain is thoroughly coated.
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7
Generously grease a heavy-bottomed non-stick pot or a glass baking dish (9x13) with oil and melted butter.
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8
Spread half of the rice mixture into the bottom of the dish, pressing down firmly with a spatula to create an even layer.
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9
Layer the shredded chicken evenly over the rice, leaving a 1-inch border around the edges to prevent the chicken from burning against the sides.
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10
Top with the remaining rice, smoothing the surface and pressing down gently to compact the 'cake'.
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11
If using a pot, cover with a tight lid wrapped in a clean kitchen towel (damkoni) to absorb steam. Cook on medium-low heat for 60-75 minutes. If using an oven, cover with foil and bake at 375°F (190°C) for 75-90 minutes until the bottom and sides are visibly golden brown.
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12
While the rice cooks, sauté the drained barberries with a teaspoon of sugar and a knob of butter for 2 minutes until they plump up and shine.
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13
Once finished, let the Tahchin rest for 5 minutes. Carefully invert the pot or dish onto a large platter. It should release as a solid, golden cake.
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14
Garnish the top with the sautéed barberries and slivered pistachios before slicing into wedges.
💡 Chef's Tips
Always use full-fat yogurt; low-fat versions contain too much water and will make the rice mushy rather than crispy. If using a glass baking dish, you can peek at the bottom to ensure the crust (Tahdig) has reached a perfect deep golden hue. Don't skip the 'resting' period after cooking; it helps the steam loosen the crust from the pan for a perfect flip. To ensure the best flavor, use high-quality Persian or Afghan saffron rather than turmeric for the rice coloring. If your rice seems dry, you can dot the top layer with a few small cubes of butter before the final steaming.
🍽️ Serving Suggestions
Serve with a side of Mast-o-Khiar (Persian cucumber and herb yogurt dip) to balance the richness. A crisp Salad Shirazi (diced cucumbers, tomatoes, and onions) provides a refreshing acidic contrast. Pairs beautifully with a glass of Doogh (savory Persian yogurt drink with mint). Serve as a standalone main course for a dinner party, sliced into elegant square or triangular portions. Add a side of pickled vegetables (Torshi) for an authentic flavor profile.