- Dinner
Tahchin Morgh Persian Saffron Chicken Rice Cake
Classic tahchin should be deeply golden and crisp on the outside, with tender saffron yogurt rice inside. Barberries are optional but traditional; soak them briefly and sauté with a little butter and sugar if you want them glossy and tart-sweet.
Time: ~2 hrs 30 min
Ingredients
- basmati rice2 cups
- boneless skinless chicken thighs or breasts1 lb
- small onion, halved1
- turmeric0.5 teaspoon
- salt and black pepperto taste
- saffron threads, ground0.5 teaspoon
- hot water2 tablespoon
- plain yogurt1½ cups
- large eggs2
- neutral oil or melted butter⅓ cup
- dried barberries optional⅓ cup
- pistachios, chopped optional2 tablespoon
Instructions
Prepare Rice
Rinse the rice until the water runs mostly clear, then soak it in salted water for 30 minutes if you have time.
Cook Chicken
Put the chicken in a small pot with the onion, turmeric, a pinch of salt, pepper, and enough water to barely cover. Simmer until cooked through, 20 to 25 minutes, then shred the chicken.
Bloom Saffron
Bloom the saffron in 2 tablespoons hot water and set it aside.
Parboil Rice
Bring a large pot of salted water to a boil. Parboil the rice until the grains are tender at the edges but still firm in the center, 6 to 8 minutes, then drain.
Mix Rice
In a large bowl, whisk the yogurt, eggs, oil or melted butter, bloomed saffron, and a little salt. Fold in the drained rice gently until coated.
Assemble
Heat the oven to 375°F. Oil a 9-inch round baking dish or a similar casserole. Spread half the saffron rice in the dish and press it down firmly.
Layer and Cover
Scatter the shredded chicken over the rice, leaving a small border around the edge. Add barberries if using, then cover with the remaining rice and press firmly again.
Bake
Cover tightly with foil and bake for 60 to 75 minutes, until the edges are deeply golden and crisp.
Rest and Serve
Rest for 10 minutes, then invert onto a platter. Top with pistachios or more barberries if you like.