A golden, crispy-bottomed saffron rice cake layered with yogurt-marinated chicken, baked until the bottom forms an extraordinary crackling crust.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: inverted onto round platter
Garnishes: saffron threads, barberries
Accompaniments: shirazi salad, fresh herbs
Instructions
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1
Poach chicken in seasoned water until cooked. Shred or slice.
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2
Parboil rice until just al dente. Drain.
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3
Mix yogurt, egg yolks, saffron water, melted butter, salt, and pepper. Fold in half the rice.
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4
Spread yogurt-rice mixture as the bottom layer in a well-oiled baking dish. Press firmly.
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5
Layer chicken over the rice base. Top with remaining plain rice.
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6
Bake at 180°C (350°F) for 1 hour until bottom is deeply golden and crispy. Flip onto platter.
Did You Know?
The name tahchin literally means "arranged on the bottom" — because the magic happens at the base where the golden crust forms.
Chef's Notes
Equipment Tips
- non-stick baking dish or pot
- mixing bowls
- oven
Garnishing
saffron threads, barberries
Accompaniments
shirazi salad, fresh herbs
The Story Behind ته چین
Tahchin represents Persian rice cookery at its most refined. The technique of creating a yogurt-enriched crispy base elevates the concept of tahdig into an entire dish. It became associated with royal Persian cuisine during the Safavid period and remains the centerpiece of celebration tables across Iran.
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