Persian Chicken Tahchin

Tahchin is a celebratory Persian rice dish with saffron, yogurt, and egg forming a tender interior and a prized golden crust.

Chicken and barberries are layered inside the rice before the dish is baked and inverted for a dramatic but practical presentation.

Let the baked tahchin rest before unmolding so the rice cake releases cleanly.

Serving Suggestions

Serve with a cucumber-herb salad, yogurt, torshi, or roasted vegetables.

Recipe Notes

Reheat wedges gently so the crust stays crisp and the chicken remains moist.

Persian Chicken Tahchin

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Persian saffron yogurt rice cake layered with tender chicken, barberries, and pistachios.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 45 minutes mins

Rice Soaking 1 hour hr

Total Time 3 hours hrs 15 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: Persian

Calories: 510

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

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Chicken

• 1 1/2 lb boneless skinless chicken thighs
• 1 large yellow onion quartered
• 2 cups water
• 1 tsp ground turmeric
• 1 tsp fine salt

Saffron Rice

• 2 cups basmati rice rinsed and soaked for 1 hour
• 1/2 tsp saffron threads finely ground and bloomed in hot water
• 1 1/2 cups plain full-fat yogurt
• 3 large egg yolks
• 1/3 cup neutral oil
• 2 tbsp unsalted butter melted
• 1 tsp fine salt

Barberry Garnish

• 1/3 cup dried barberries rinsed and drained
• 1 tbsp granulated sugar
• 1/4 cup slivered pistachios

Equipment

• Large saucepan
• 9-by-13-inch glass baking dish
• Mixing bowls
• Large serving platter

Method

 

Cook the Chicken and Rice:

1. Simmer chicken, onion, water, turmeric, and salt for 25 minutes until cooked. Cool and shred into irregular pieces.
2. Parboil the soaked rice in salted water for 6 to 7 minutes until flexible outside but firm inside. Drain and cool briefly.

Assemble:

1. Whisk bloomed saffron, yogurt, egg yolks, oil, melted butter, and salt. Fold through the rice until evenly coated.
2. Press half the rice into a well-oiled glass dish, add chicken and half the barberries, then cover with remaining rice and press gently.

Bake and Unmold:

1. Cover tightly and bake at 375 F for 60 minutes. Uncover and bake 15 to 20 minutes more until the edges are deeply golden.
2. Rest 15 minutes, loosen the edges, invert onto a platter, and garnish with barberries sauteed briefly with sugar and the pistachios.

Nutrition

Calories: 510kcalCarbohydrates: 55gProtein: 25gFat: 22gSaturated Fat: 5gCholesterol: 125mgSodium: 620mgFiber: 2gSugar: 6g

Notes

• A glass dish makes it easier to judge the crust without disturbing the rice.
• Refrigerate for three days and reheat wedges in a covered skillet to protect the crust.