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Tahchin ba Morgh
Persian Saffron Rice Cake with Chicken
A beloved Persian dish, Tahchin ba Morgh is a fragrant saffron rice cake with a tender chicken filling, characterized by its incredibly crispy, golden-brown bottom crust. It's a visually stunning and flavorful centerpiece for any meal.
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- 400 g Basmati rice(High-quality, long-grain Basmati rice is essential for the best texture.)
- 600 g Boneless, skinless chicken thighs or breasts(Thighs are more forgiving and flavorful, but breasts work too.)
- 400 g Plain whole-milk yogurt(Full-fat yogurt provides richness and helps create the crust.)
- 4 Large egg yolks(Reserve the whites for another use.)
- 1 tsp Saffron threads(Crush the saffron threads and steep in 2 tablespoons of hot water for at least 10 minutes to release their color and aroma.)
- 50 g Barberries (Zereshk)(Rinse barberries thoroughly and soak in cold water for 10 minutes, then drain. Sauté briefly in 1 tbsp butter with 1 tsp sugar if desired for extra sweetness.)
- 4 tbsp Butter(Unsalted butter, divided for greasing the pan and cooking the chicken.)
- 1 medium Onion(Finely chopped, for cooking with the chicken.)
- 1 tsp Turmeric powder(For seasoning the chicken.)
- to taste Salt
- to taste Black pepper
- as needed Water
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- 1
Prepare the chicken: Cut chicken into bite-sized pieces. In a saucepan, melt 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the chicken pieces, turmeric, salt, and pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, about 10-15 minutes. Set aside.
â±ïž 25 minutes - 2
Prepare the rice: Rinse the Basmati rice thoroughly under cold running water until the water runs clear. Drain well. In a large bowl, combine the drained rice with the yogurt, egg yolks, and the steeped saffron liquid. Mix gently but thoroughly until the rice grains are evenly coated with the yellow mixture. Season with salt and pepper. Let it sit for about 10 minutes to allow the rice to absorb the flavors.
â±ïž 15 minutes - 3
Assemble the Tahchin: Preheat your oven to 180°C (350°F). Generously grease a 9-inch (23 cm) oven-safe skillet or a round cake pan with 2 tablespoons of butter. Spread about half of the rice mixture evenly over the bottom of the pan, pressing down gently to form a compact layer. This will form the crispy crust. Top this layer with the cooked chicken mixture, spreading it evenly. If using barberries, sprinkle them over the chicken. Finally, cover the chicken layer with the remaining rice mixture, pressing down firmly to create a second compact layer.
â±ïž 15 minutes - 4
Cook the Tahchin: Cover the pan tightly with aluminum foil. Place the pan in the preheated oven and bake for 1 hour. After 1 hour, remove the foil and dot the top of the rice with the remaining 1 tablespoon of butter. Continue baking, uncovered, for another 30-45 minutes, or until the top is set and the bottom crust is deeply golden brown and crispy. You can carefully check the bottom by gently lifting an edge with a spatula.
â±ïž 1 hour 45 minutes - 5
Rest and Serve: Once baked, remove the Tahchin from the oven and let it rest for at least 10-15 minutes before inverting. This allows the crust to firm up. To serve, place a large serving platter over the skillet or pan, and carefully invert it. The Tahchin should slide out, revealing the golden crust. Slice into wedges and serve hot.
â±ïž 15 minutes
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- âFor an extra crispy bottom, ensure the pan is well-greased with butter and don't overcrowd the pan.
- âThe key to the crispy crust is the combination of yogurt, egg yolk, and sufficient butter/oil in the pan.
- âAllowing the Tahchin to rest before inverting is crucial for it to hold its shape.
- âThis dish is often served with a side of salad Shirazi (cucumber, tomato, onion salad) or plain yogurt.
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- Tahchin ba Goosht (with lamb or beef)
- Tahchin ba Sabzi (with herbs)
- Add a layer of thinly sliced eggplant or zucchini for extra texture.
- Increase the amount of barberries or add dried cranberries for a tarter flavor.