Entree: Iran – Mazandaran – ته چین ➤ Tahchin (Baked Persian saffron rice cake layered with yogurt, egg and often chicken, forming a crisp golden crust)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Additional 10 min

Total 1 hr 50 min

Ingredients

- 3 cups (600 g) long-grain basmati rice, rinsed until water runs clear
- 4 cups (960 ml) water for parboiling rice
- 2 cups (500 g) plain yogurt (preferably full-fat)
- 2 large eggs
- 2 tsp (10 g) fine sea salt, divided
- 1/2 cup (115 g) unsalted butter, melted
- 1/4 cup (60 ml) vegetable oil
- A generous pinch saffron threads, ground and dissolved in 2 tbsp (30 ml) hot water
- 2 boneless skinless chicken breasts, approx. 1 lb (454 g) total, cooked and shredded
- 1 medium onion, thinly sliced and sautéed until golden, about 6 oz (170 g)
- 1/2 cup (70 g) dried barberries (zereshk), rinsed and drained (optional)
- 1 tbsp (12 g) granulated sugar (for barberries, optional)
- 1/4 cup (60 ml) water (for barberries)
- 1/2 tsp (2.5 g) ground black pepper
- 1/2 tsp (2.5 g) ground turmeric (optional)
- Butter or oil for greasing pan

Instructions

1. Bring 4 cups (960 ml) water to a boil in a large pot with 1 tsp (5 g) salt. Add rinsed basmati rice and parboil until grains are just tender but still firm in the center, about 6–7 minutes. Drain and set aside.
2. In a large bowl, whisk together yogurt, eggs, 1 tsp (5 g) salt, melted butter, saffron water, and turmeric if using until smooth.
3. Toss half of the parboiled rice with the yogurt mixture until evenly coated. This saffron-yogurt rice forms the binding crust.
4. Grease a 9-inch (23 cm) springform or deep oven-safe dish with butter or oil. Press half of the saffron-yogurt rice firmly into the bottom and up the sides to form the base crust.
5. Layer the sautéed onions, shredded chicken, and gently cooked barberries (if using — simmer barberries with 1/4 cup (60 ml) water and 1 tbsp (12 g) sugar for 1–2 minutes, drain) evenly over the rice base. Season the chicken layer with pepper and a little salt if needed.
6. Top with the remaining plain parboiled rice, pressing down gently to compact. Spoon any remaining yogurt mixture over the top to help it bind.
7. Cover the dish tightly with foil. Bake in a preheated 375°F (190°C) oven for 45–55 minutes.
8. Remove foil and bake an additional 10–15 minutes to deepen the crust color if desired.
9. Let tahchin rest 10 minutes, then invert onto a large serving platter so the crust is on top. Slice and serve warm, offering plain yogurt or a simple Shirazi salad alongside if desired.