Tahchin (Persian Saffron Rice Cake)

🧂 Ingredients

• 400 g Basmati rice(High quality, long-grain basmati rice is recommended.)
• 400 g Plain yogurt(Full-fat, plain yogurt (like Greek yogurt) provides the best texture and richness.)
• 600 g Chicken thighs or breasts(Boneless, skinless. Thighs are more forgiving and flavorful.)
• 1 tsp Saffron threads(High-quality saffron threads, ground and bloomed in a little hot water.)
• 3 Egg yolks(Large egg yolks.)
• 80 g Unsalted butter(Melted, plus extra for greasing the pan.)
• 1 medium Onion(Finely chopped, for cooking the chicken.)
• 1 tsp Turmeric(For seasoning the chicken.)
• to taste Salt
• to taste Black pepper
• 2 tbsp Hot water(For blooming the saffron.)

👨‍🍳 Instructions

1. 1

   Prepare the saffron: Gently grind the saffron threads in a small mortar and pestle. Place the ground saffron in a small heatproof bowl and add 2 tablespoons of hot water. Let it steep for at least 10-15 minutes to bloom and release its color and aroma.

   ⏱️ 15 minutes
2. 2

   Parboil the rice: Rinse the basmati rice thoroughly under cold running water until the water runs clear. In a large pot, bring plenty of salted water to a rolling boil. Add the rinsed rice and cook for about 5-7 minutes, until the grains are slightly softened but still have a firm bite (al dente). Drain the rice immediately in a fine-mesh sieve and set aside.

   ⏱️ 10 minutes
3. 3

   Prepare the chicken: While the rice is parboiling, cut the chicken into bite-sized pieces. Heat 1 tablespoon of oil (or butter) in a skillet over medium-high heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Add the chicken pieces, turmeric, salt, and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 10-15 minutes. If using chicken breasts, be careful not to overcook. Once cooked, shred the chicken into smaller pieces using two forks.

   ⏱️ 25 minutes
4. 4

   Make the yogurt-saffron mixture: In a large bowl, combine the plain yogurt, egg yolks, and about half of the bloomed saffron liquid (reserve the rest). Whisk vigorously until smooth and well combined. Add the drained, parboiled rice to this mixture. Gently fold the rice into the yogurt mixture, ensuring each grain is coated. Stir in the remaining bloomed saffron liquid. Taste and adjust seasoning with salt if needed. The mixture should be fragrant and evenly colored.

   ⏱️ 10 minutes
5. 5

   Assemble the Tahchin: Preheat your oven to 180°C (350°F). Generously grease a 9-inch (23 cm) round baking dish or a cast-iron skillet with melted butter. Spread about half of the yogurt-rice mixture evenly over the bottom of the prepared dish. This layer will form the crispy crust (tahdig). Top this with the shredded chicken, spreading it evenly. Finally, cover the chicken layer with the remaining yogurt-rice mixture, pressing down gently to create a compact layer.

   ⏱️ 15 minutes
6. 6

   Bake the Tahchin: Drizzle the remaining melted butter over the top of the rice cake. Cover the dish tightly with aluminum foil. Bake in the preheated oven for 1 hour. After 1 hour, remove the foil and continue baking for another 30-45 minutes, or until the top is set and the edges are golden brown. For an extra crispy bottom (tahdig), you can carefully place the dish under the broiler for the last 2-3 minutes, watching very closely to prevent burning.

   ⏱️ 1 hour 30 minutes
7. 7

   Rest and Serve: Once baked, remove the Tahchin from the oven and let it rest for at least 10-15 minutes. This allows it to firm up, making it easier to unmold. To serve, carefully invert the baking dish onto a large serving platter. The bottom layer should be a beautiful golden-brown, crispy crust. Slice into wedges and serve warm.

   ⏱️ 15 minutes

💡 Pro Tips

• ✓The key to a great tahdig (crispy bottom) is a well-buttered pan and not disturbing the bottom layer during baking.
• ✓Ensure all the rice grains are coated with the yogurt-saffron mixture for even cooking and flavor.
• ✓Letting the Tahchin rest before unmolding is crucial for it to hold its shape.
• ✓Serve with a side of salad Shirazi (cucumber, tomato, onion salad) or plain yogurt.

🔄 Variations

• Vegetarian: Omit the chicken and add sautéed mushrooms, eggplant, or spinach between the rice layers.
• With Lamb: Substitute shredded lamb for chicken.
• With Barberries: Add a layer of sautéed barberries (zereshk) for a sweet and tart contrast.

🥗 Nutrition

Per serving