Go Back
–+ servings
Persian chicken tahchin with a golden saffron rice crust, barberries, and pistachios.

Persian Chicken Tahchin

No ratings yet
Persian saffron yogurt rice cake layered with tender chicken, barberries, and pistachios.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Rice Soaking 1 hour
Total Time 3 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Persian
Calories: 510
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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.