Entree: Iran – Tehran & Central Iran – ته چین ➤ Tahchin (Saffron rice cake layered with yogurt-marinated chicken and a crisp golden crust)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 1 hr

Additional 1 hr

Total 2 hrs 45 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 egg yolks
- 1/2 cup (120 ml) vegetable oil
- 4 tbsp (60 g) unsalted butter, melted
- 1/2 tsp (0.5 g) saffron threads, crushed
- 2 tbsp (30 ml) hot water (to steep saffron)
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 cup (70 g) dried barberries (zereshk)
- 1 tbsp (12 g) granulated sugar (for barberries)
- 2 tbsp (30 g) unsalted butter (for barberries)
- 1 tsp (5 ml) rose water (optional)
- 1 tsp (5 g) ground cinnamon (optional, for chicken)
- 1 tbsp (15 ml) lemon juice
- Vegetable oil or ghee for greasing the pan

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then soak in cold water for 30–60 minutes. Drain just before cooking.
2. Steep the crushed saffron in 2 tbsp (30 ml) hot water and set aside.
3. In a bowl combine yogurt, 2 egg yolks, 2 tbsp (30 ml) vegetable oil, turmeric, 1 tsp (5 g) salt, 1/2 tsp (2 g) pepper, ground cinnamon (if using), and half the saffron liquid; add the chicken and marinate at least 1 hour or overnight in the refrigerator.
4. Bring a large pot of lightly salted water to a boil. Add the drained rice and parboil until grains are slightly tender but still firm in the center, about 6–7 minutes. Drain and set aside.
5. Sauté the sliced onion in 1/2 cup (120 ml) vegetable oil over medium heat until deeply golden and soft, about 12–15 minutes. Remove half the onions for layering/garnish and set aside.
6. In a skillet, melt 1 tbsp (15 g) butter and sauté the marinated chicken pieces until cooked through and lightly browned, about 6–8 minutes. Stir in 1 tbsp (15 ml) lemon juice and remove from heat.
7. Melt 4 tbsp (60 g) butter and combine 1 cup (200 g) of the drained parboiled rice with the remaining saffron water and 1 egg yolk (whisked). This saffron rice will form the crust and top coloring.
8. Grease a 9-inch (23 cm) deep round or ovenproof casserole with oil or ghee. Press the saffron rice mixture firmly into the bottom and up the sides to form a crust layer.
9. Spread half of the reserved golden onions over the saffron crust, arrange the cooked chicken over them, then add the remaining onions. Top with the remaining plain parboiled rice, pressing gently to compact.
10. Dot the top with remaining butter (or ghee) and drizzle a little oil. Cover tightly with foil and bake in a preheated oven at 375°F (190°C) for 45–55 minutes until the crust is set and deep golden.
11. While the tahchin bakes, soften the barberries by rinsing briefly, then sauté in 2 tbsp (30 g) butter with 1 tbsp (12 g) sugar and a pinch of salt for 1–2 minutes; add 1 tsp (5 ml) rose water if using, then remove from heat.
12. When baked, let the tahchin rest 10 minutes, then invert onto a serving platter to reveal the golden tahdig. Garnish with sautéed barberries and serve warm.