Tahchin (Persian Saffron Chicken and Yogurt Rice Cake)
Local name: ته چین
In short: A baked saffron rice cake of yogurt, egg and basmati, layered with shredded onion chicken and unmolded into a golden, crisp-edged wedge. It takes about 2 h 20 min in total and makes 6 servings.
- Prep
- 40 min
- Cook
- 1 h 40 min
- Resting
- 30 min
- Total
- 2 h 20 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 430 kcal
Tahchin is the baked rice cake that Persian cooks bring out when a crowd is expected. Basmati is bound with yogurt, egg yolks and saffron, layered around a savory chicken filling and baked until the crust turns deep gold. It is turned out of the dish whole and cut into wedges, so it looks impressive but needs no last-minute work. Serve with fresh herbs and a salad shirazi.
Instructions
- Heat the 1 tbsp oil in a pot over medium heat and cook the onion for 6 minutes until soft. Add the chicken, turmeric, 1/2 tsp salt, pepper and water. Cover and simmer for 25 minutes, until the chicken is cooked through (74°C / 165°F).
- Lift out the chicken, shred it into small pieces and mix it with the onion and 3 tbsp of the pot juices. Let it cool while you prepare the rice.
- Rinse the rice until the water runs clear and soak it for 30 minutes in water with 1 tbsp of the salt. Boil the 2 liters of water with the remaining 1 tbsp salt, add the drained rice and boil 5 to 6 minutes, until half-cooked. Drain and rinse with lukewarm water.
- Heat the oven to 180°C (350°F). Whisk the yogurt, egg yolks, 2 tbsp of the saffron water and the extra 1/2 tsp salt in a large bowl. Fold in the rice until every grain is coated.
- Brush a 23 cm (9 in) deep round baking dish with the oil and 1 tbsp of the melted butter. Press half of the rice mixture into the bottom and up the sides, then spread the chicken over it and scatter on the barberries.
- Cover with the rest of the rice mixture and press it flat with the back of a spoon. Drizzle the remaining butter and saffron water over the top, cover tightly with foil and bake for 45 minutes.
- Remove the foil and bake 20 to 25 minutes more, until the top is golden and the edges pull away from the dish. Rest for 10 minutes.
- Run a thin knife around the edge, set a platter over the dish and flip it in one quick move. Cut into wedges and serve hot.
Tips
- No barberries? Skip them or use a handful of chopped dried apricots or cranberries. Vegetarian tahchin is also made with spinach or with plain saffron rice.
- For extra crunch, slide the unmolded cake under the broiler for 2 minutes. A dish with straight sides helps the cake release cleanly.
Questions and answers
Why did my tahchin fall apart?
It needs to rest for 10 minutes before unmolding, and the rice should be well coated with yogurt and egg. Press the layers firmly and grease the dish well.
Can I make tahchin ahead of time?
Yes. Assemble it a day ahead, keep it covered in the fridge and bake it straight from cold, adding 10 to 15 minutes. Baked tahchin also reheats well in a hot oven.
Can I freeze tahchin?
Yes, freeze the baked and cooled cake in wedges for up to 2 months. Reheat in a 180°C (350°F) oven until hot and crisp at the edges.
How long does it take to make Tahchin (Persian Saffron Chicken and Yogurt Rice Cake)?
About 2 h 20 min in total: 40 min of preparation and 1 h 40 min of cooking.
How many calories are in Tahchin (Persian Saffron Chicken and Yogurt Rice Cake)?
About 430 kcal per serving, with 26 g of protein, 43 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 430 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 43 g |
| Fat | 17 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 640 mg |
Estimated values, calculated from the ingredients.
