Tahchin
Tahchin is one of the oldest and most demanding rice dishes in Persian cuisine, considered the showpiece of the meal when made correctly. The name literally means arranged below, referring to the technique of building layers in the pot before baking, like a savory cake. The most prized part of tahchin is the tahdig, the golden, crispy crust that forms at the bottom of the pot during baking, considered in Persian culture the most coveted portion of the meal, often fought over among family members. Saffron, one of the most expensive spices in the world, widely cultivated in Iran, gives both the color and the distinctive fragrance of this festive dish.
Yogurt rice
Rice is mixed with yogurt and egg yolks before baking.
Gilded with saffron
Infused saffron gives it the signature golden color.
Chicken inside
A layer of tender chicken is hidden in the middle of the cake.
Crispy crust
The base forms a crispy rice crust, called tahdig.
Ingredients 4 servings
- 400g basmati rice
- 4 boneless chicken thighs
- 300g thick yogurt
- 3 egg yolks
- 1 tsp ground saffron
- 100g melted butter
- 1 onion
- Salt, pepper
- 2 tbsp barberries (optional)
How to make it
- 1BOIL RICE: Boil the basmati rice in salted water until three-quarters cooked, then drain and rinse with cold water.
- 2INFUSE SAFFRON: Mix the ground saffron with 3 tbsp hot water, let infuse for 10 minutes.
- 3COOK CHICKEN: Sauté the chopped onion, add the chicken thighs and cook until done, season with salt and pepper.
- 4PREPARE BASE: Mix the yogurt, egg yolks, half the infused saffron and half the butter with the cooked rice.
- 5LAYER IN PAN: Butter a round pan, arrange half the yogurt rice, then the chicken, then the remaining rice on top.
- 6BAKE: Cover with foil and bake at 180°C for 50 minutes, until a golden crust forms at the base.
- 7FLIP: Let cool for 10 minutes, then flip onto a platter, revealing the crispy crust on top.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
