Tahchin is a beloved Persian dish that’s as much a visual treat as it is a flavor-packed meal. This savory rice cake layers aromatic, saffron-infused rice with tender, spiced chicken, all encased in a golden, crispy crust. It’s a dish that brings together the richness of saffron, the heartiness of chicken, and the crispiness of the rice crust—making each bite a perfect balance of textures and flavors. Whether you’re hosting a special dinner or craving something extraordinary, Tahchin is sure to impress.
Key Information
- Preparation Time: 30 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 30 minutes
- Number of Servings: 6 servings
- Serving Size: 1 large wedge (about 1/6th of the cake)
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 28g
- Carbohydrates: 60g
- Fat: 12g
- Sodium: 550mg
- Fiber: 2g
Note: Nutritional information may vary depending on the exact ingredients and portion sizes.
Ingredients List
For the Rice and Saffron Mixture:
- 2 cups (400g) basmati rice
- 1/4 tsp saffron threads
- 2 tbsp warm water
- 2 tbsp unsalted butter
- 1/4 cup (60g) plain yogurt
- 1/4 cup (60ml) vegetable oil
- 1 large egg
- 1 tsp salt
- 1/2 tsp ground turmeric
For the Chicken:
- 2 large boneless, skinless chicken breasts (or thighs for extra flavor)
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1/2 tsp ground cumin
- Salt and pepper, to taste
- 1 tbsp olive oil
For the Crispy Crust:
- 1/4 cup (60g) unsalted butter, melted
- 1/4 cup (60ml) vegetable oil
Garnish (Optional):
- 1/4 cup (40g) slivered almonds
- 1/4 cup (40g) barberries (or dried cranberries as a substitute)
Detailed Method of Preparation
Prepare the Chicken:
- In a medium pot, heat the olive oil over medium heat. Add the sliced onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.
- Add the chicken breasts (or thighs) to the pot, seasoning with salt, pepper, turmeric, cinnamon, and cumin. Brown the chicken on both sides, about 4-5 minutes per side.
- Add enough water to the pot to cover the chicken halfway. Bring to a simmer, cover, and cook for 20-25 minutes, or until the chicken is fully cooked through and tender.
- Remove the chicken from the pot, shred it using two forks, and set it aside.
Prepare the Rice:
- While the chicken is cooking, bring a large pot of water to a boil. Add the basmati rice and cook it for about 5-7 minutes, just until the rice is partially cooked (al dente).
- Drain the rice and rinse it under cold water to stop the cooking process. Set the rice aside to cool.
- In a small bowl, dissolve the saffron threads in 2 tbsp of warm water. Allow the saffron to steep for about 5 minutes.
- In a large mixing bowl, combine the yogurt, egg, melted butter, turmeric, and the saffron water. Stir well to create a smooth mixture.
- Add the partially cooked rice to the yogurt mixture, gently folding it in to coat the rice evenly.
Assemble the Tahchin:
- Preheat your oven to 375°F (190°C).
- In a large, ovenproof dish or cake pan, drizzle the melted butter and vegetable oil. Pour about half of the saffron rice mixture into the dish and press it down firmly with a spoon to form the base layer.
- Spread the shredded chicken evenly over the rice base. If desired, sprinkle a bit of cinnamon or turmeric over the chicken for added flavor.
- Top the chicken with the remaining saffron rice mixture, pressing it down gently to form a firm layer. Use the back of a spoon to smooth the top.
- Drizzle the top with the remaining melted butter and oil mixture to help create a golden, crispy crust during baking.
Bake the Tahchin:
- Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.
- Once the Tahchin is done, allow it to cool for 5-10 minutes before flipping it over onto a large plate or serving dish. This will ensure the crispy crust remains intact.
Garnish and Serve:
- Garnish the Tahchin with slivered almonds and barberries (or dried cranberries) for an extra touch of flavor and color. Serve warm and enjoy!
Tips for Culinary Success
Use Basmati Rice:
Basmati rice is preferred for Tahchin due to its long, fragrant grains that absorb the saffron and yogurt mixture beautifully, resulting in a tender yet fluffy texture.For Extra Flavor:
You can enhance the flavor of your chicken by marinating it in yogurt, turmeric, and spices for an hour before cooking. This will help tenderize the meat and infuse it with even more flavor.Creating the Perfect Crust:
The crispy crust, or tahdig, is the star of this dish. Ensure that the rice mixture is pressed down firmly in the pan and that there’s enough butter and oil on the bottom for a golden, crispy layer.For a Vegetarian Option:
You can replace the chicken with vegetables like mushrooms, eggplant, or zucchini, and add a handful of cooked lentils for protein. Adjust the seasoning to match your choice of vegetables.Serving Tip:
Tahchin is traditionally served with a side of yogurt or salad shirazi (a refreshing cucumber and tomato salad), which provides a cool contrast to the richness of the rice and chicken.
Frequently Asked Questions (FAQs)
Q: Can I prepare Tahchin in advance?
A: Yes! You can prepare the dish up to the point of baking and refrigerate it for up to a day. When ready to serve, simply bake it as directed.
Q: How do I store leftover Tahchin?
A: Leftover Tahchin can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven for the best results, ensuring the crust stays crispy.
Q: Can I freeze Tahchin?
A: Absolutely! Tahchin can be frozen either before or after baking. Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and bake until heated through.
Q: How do I make the rice fluffier?
A: To ensure the rice is fluffy, rinse the basmati rice thoroughly before cooking to remove excess starch. Also, avoid overcooking the rice in the initial step.
Q: What can I use instead of saffron?
A: Saffron gives Tahchin its distinctive flavor and color, but if it's unavailable, you can use a combination of turmeric and a few drops of yellow food coloring for a similar effect.