Tahchin (Persian Saffron Rice Cake with Chicken)

Name: Tahchin (Persian Saffron Rice Cake with Chicken)
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: 6 servings
Cuisine: Persian
Ingredients: 3 cup basmati rice; 1 tsp salt; 1 tsp saffron threads; 2 tbsp hot water; 1.5 lb boneless skinless chicken thighs; 1 tbsp vegetable oil; 1 large yellow onion; 1 tsp ground turmeric; 1 tsp salt; 2 cup plain full-fat yogurt; 2 large eggs; 3 tbsp unsalted butter; 1 tsp salt; 3 tbsp unsalted butter; 1 tbsp neutral oil; 3 4 tbsp; 1 tbsp unsalted butter; 1 tbsp granulated sugar; 1 tbsp fresh lemon juice; 1 tsp black pepper; 1 cup water; 1 piece 9-inch springform pan or 9x13 ovenproof dish

A showy Persian rice 'cake' made from saffron-tinged yogurt-rice layered around tender shredded chicken and baked until a golden, crisp tahdig forms — a rewarding afternoon project for entertaining.

2 hr 15 min

start to finish

45 min

hands on

Project

difficulty

servings

6 servings

Ingredients

3 cup basmati ricerinsed until water runs clear
1 tsp saltfor parboiling rice
1 tsp black pepper
1 cup waterfor cooking chicken (approximate)
1 piece 9-inch springform pan or 9x13 ovenproof dishwell buttered

Saffron

1 tsp saffron threadslightly toasted, crushed
2 tbsp hot waterfor blooming saffron

Chicken

1½ lb boneless skinless chicken thighsor breasts, cut into 1" pieces
1 tbsp vegetable oilfor sautéing
1 large yellow onionhalf thinly sliced for cooking, half thinly sliced for mixing/garnish
1 tsp ground turmeric
1 tsp saltfor seasoning chicken

Yogurt rice mix

2 cup plain full-fat yogurt
2 large eggsbeaten
3 tbsp unsalted buttermelted (or use neutral oil)
1 tsp salt

Assembly

3 tbsp unsalted butterfor greasing and dotting the pan
1 tbsp neutral oilto brush the pan (optional)

Barberries (zereshk)

3 4 tbspdried barberries (about 3/4 cup); see note for substitute
1 tbsp unsalted butterfor gently frying barberries
1 tbsp granulated sugar
1 tbsp fresh lemon juice

Contains dairy, egg. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Roughly, per serving

640 kcal32g protein78g carbs22g fat

An estimate, not a lab analysis.

Method

Rinse the basmati rice in cold water until the runoff is mostly clear, then drain well.
Toast the saffron threads briefly in a dry pan (30 seconds) then crush and steep in 2 tablespoons hot water; set aside to bloom.
Bring 4 quarts of water to a rolling boil, add 1 teaspoon salt and the rinsed rice, and cook uncovered until the grains are just al dente (about 6–8 minutes); drain in a fine sieve.
While the rice cooks, thinly slice the onion and heat 1 tablespoon oil in a skillet over medium heat; add half the onion and sauté until soft and beginning to brown.
Add the chicken pieces to the pan with the sautéed onion, sprinkle 1 teaspoon turmeric, 1 teaspoon salt and 1/2 teaspoon pepper, add about 1/2 cup water, cover and simmer until the chicken is cooked through (about 12–15 minutes).
Remove the chicken to a plate and shred with two forks; reserve the cooking liquid.
In a large bowl, whisk together the yogurt, beaten eggs, 3 tablespoons melted butter, 1 teaspoon salt, 1/2 teaspoon pepper and half of the saffron liquid until smooth.
Toss about two-thirds of the drained rice with the yogurt-egg mixture until the grains are evenly coated; keep the remaining rice plain for the top layer.
In the same skillet, briefly fry the remaining sliced onion in 1 tablespoon butter until golden (3–5 minutes); mix into the shredded chicken.
Rinse the dried barberries quickly under cold water to remove dust, then gently sauté them in 1 tablespoon butter with 1 tablespoon sugar and 1 tablespoon lemon juice just until they puff slightly, 1–2 minutes; remove from heat and set aside.
Butter the bottom and sides of the springform or ovenproof dish and, if using, brush a little oil so the tahchin unmolds cleanly.
Press the yogurt-coated rice into the bottom of the prepared pan in an even layer and press firmly to compact (this becomes the golden crust).
Spread the shredded chicken and caramelized onion mixture in an even layer over the rice, sprinkle a tablespoon of the saffron liquid across the chicken, then spread the remaining plain rice on top and press down firmly.
Dot the top with the remaining 3 tablespoons butter cut into small pieces and cover the pan tightly with foil.
Bake the tahchin in a preheated 375°F (190°C) oven until the top is set and a deep golden crust has formed on the bottom (unmolded), 50–60 minutes.
Remove from the oven and let rest, covered, for 10 minutes so the layers settle.
Carefully run a knife around the pan, unlock the springform (or invert the dish onto a serving platter), and gently lift the pan to reveal the golden crust.
Scatter the sautéed barberries over the top (and optional pistachios if using) and serve slices warm.
If the tahchin resists unmolding, place the bottom of the pan briefly over low heat for 30–60 seconds to loosen the crust before inverting.

Worth knowing

For a vegetarian version, replace the chicken with a sautéed mushroom and eggplant mixture; keep quantities similar.
If you can't find barberries (zereshk), substitute dried cranberries tossed with 1 teaspoon lemon zest and 1/2 tablespoon lemon juice to add tartness.
Use a springform pan for easier unmolding; a well-buttered 9x13 dish will also work but invert carefully.
Make the tahchin a day ahead: refrigerate after baking and reheat slices in a 325°F (160°C) oven, covered with foil, for 15–20 minutes.

Make it yours

Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.

Gluten-freeMeal prepHigh proteinOne pan

More Persian cooking

An original Restaurant Pro recipe — our own composition in the idiom of Persian cooking, not any restaurant's recipe. Written to be gluten-free as listed.