Entree: Iran – Isfahan – ته چین ➤ Tahchin (Saffron-scented baked rice cake layered with yogurt-marinated chicken and barberries that forms a crisp golden crust)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 1 hr

Additional 10 min

Total 1 hr 45 min

Ingredients

- 3 cups (555 g) long-grain basmati rice, rinsed and soaked 30 minutes
- 2 cups (480 ml) plain yogurt (preferably Greek-style)
- 3 large eggs
- 1/2 tsp (1 g) saffron threads, crushed and steeped in 1/4 cup (60 ml) hot water
- 2 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 1 large onion, about 8 oz (225 g), thinly sliced
- 4 tbsp (57 g) unsalted butter, melted
- 2 tbsp (30 ml) vegetable oil
- 1/2 cup (60 g) dried barberries (zereshk)
- 2 tbsp (30 g) granulated sugar (for barberries)
- 1 tsp (5 g) salt, plus more to taste
- 1 tsp (5 g) ground turmeric
- 1/4 cup (60 ml) rosewater (optional)
- 1/4 cup (60 ml) hot water (for parboiling rice)
- 1 9-inch (23 cm) round springform or cake pan, well buttered with 2 tbsp (30 g) melted butter

Instructions

1. Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the soaked, drained rice and parboil 5–6 minutes until just al dente; drain and set aside.
2. While rice cooks, season chicken breasts with 1/2 tsp (2.5 g) salt and 1 tsp (5 g) turmeric. In a skillet, heat 2 tbsp (30 ml) vegetable oil over medium heat and sauté the sliced onion until golden and soft, about 10–12 minutes. Add chicken and 1/4 cup (60 ml) water, cover, and simmer 15–20 minutes until cooked through. Shred the chicken and set aside. Reserve a few browned onions for garnish.
3. In a small pan melt 1 tbsp (14 g) butter and gently sauté the barberries with 2 tbsp (30 g) sugar for 1–2 minutes until plump; remove from heat and set aside. Be careful not to burn barberries.
4. In a large bowl whisk together yogurt, eggs, crushed saffron with its soaking water, 2 tbsp (30 g) melted butter, 1 tsp (5 g) salt, and rosewater if using. Stir in half of the drained rice to combine thoroughly.
5. Spread half of the rice-yogurt mixture evenly into the bottom of the well-buttered 9-inch springform pan, pressing gently to form a compact layer. Spread the shredded chicken and sautéed onion evenly over the rice, then sprinkle half of the barberries.
6. Top with the remaining rice, press firmly to compact, and dot the surface with remaining melted butter. Cover tightly with foil.
7. Bake in the preheated oven 45–60 minutes until the edges form a deep golden crust and the center is set.
8. Remove from oven, let rest 10 minutes, then run a knife around the edge and invert onto a serving platter. Garnish with remaining barberries and reserved onions. Slice and serve warm so each portion reveals the crisp saffron tahdig.