Entree: Iran – Shiraz / Fars – ته‌چین ➤ Tahchin (Baked saffron yogurt rice cake layered with chicken and a crisp golden crust)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr

Additional 40 min

Total 1 hr 55 min

Ingredients

- 3 cups (600 g) long-grain basmati rice
- 1.5 lb (680 g) boneless skinless chicken thighs
- 2 cups (480 g) plain full-fat yogurt
- 2 large eggs
- 1/2 tsp (1 g) saffron threads, crushed and steeped in 2 tbsp (30 ml) hot water
- 1/2 cup (115 g) unsalted butter, melted, plus 2 tbsp (30 ml) extra for frying
- 1/4 cup (60 ml) vegetable oil
- 1 large onion, thinly sliced
- 3/4 cup (105 g) dried barberries (zereshk)
- 2 tbsp (30 g) granulated sugar
- 1 tsp (5 g) ground turmeric
- 2 tsp (10 g) salt, plus more to taste
- 1/2 tsp (2 g) ground black pepper
- 2 cloves garlic, minced
- 1/4 cup (60 ml) rose water (optional, for finishing)
- 2 cups (480 ml) water or chicken broth for simmering chicken
- Butter or oil to grease the baking pan

Instructions

1. Rinse the rice under cold water until water runs clear; soak in cold water for 30 minutes, then drain.
2. In a pot, combine chicken thighs, 1 sliced onion, 2 cloves minced garlic, 2 cups (480 ml) water or broth, 1/2 tsp (2 g) salt and 1/4 tsp (1 g) pepper; simmer gently 25–30 minutes until cooked through. Reserve 1 cup (240 ml) cooking liquid; shred the chicken once cool.
3. While chicken cooks, heat 2 tbsp (30 ml) butter in a small skillet over low heat. Add barberries and 2 tbsp (30 g) sugar; toss briefly just until berries plump, then remove from heat to avoid burning. Set aside.
4. Parboil the drained rice in salted boiling water until barely tender (about 6–7 minutes); drain and set aside.
5. In a large bowl whisk together yogurt, eggs, 1/2 tsp (1 g) saffron steeped in 2 tbsp (30 ml) hot water, 1 tsp (5 g) turmeric, 1 tsp (5 g) salt, 1/4 tsp (1 g) pepper and 1/4 cup (60 ml) melted butter until smooth.
6. Toss half the parboiled rice with the yogurt-saffron mixture until evenly coated. Reserve the remaining rice plain; mix a tablespoon of melted butter into the reserved rice and a few drops of the saffron water for color.
7. Preheat oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish with butter or oil. Press the yogurt-coated rice firmly into the bottom of the dish to form the base layer (this will become the golden crust).
8. Spread the shredded chicken evenly over the rice base, then scatter the sugared barberries and a few thin slices of the remaining raw onion. Press the remaining plain saffron-tinted rice on top, smoothing and pressing down gently. Dot the top with remaining melted butter.
9. Cover the dish tightly with foil and bake 45 minutes. Remove foil and bake an additional 10–15 minutes until top is set and edges are deeply golden.
10. Let rest 10 minutes, then invert onto a serving platter so the crisp golden crust is on top. If using, sprinkle with 1/4 cup (60 ml) rose water lightly over serving. Serve hot, cutting into wedges.