By Royal Gold Saffron
Ingredients
- 300g chicken (boneless or bone-in)
- 2.5 cups rice (washed and soaked in salted water for 2–3 hours)
- 3 tbsp thick strained yogurt (Greek or homemade)
- 3 egg yolks
- 5 tbsp brewed saffron (concentrated)
- 40g butter (melted)
- Oil – as needed
- Salt – to taste
- Pepper – to taste
- Ground cardamom – optional, for aroma
Tips for a Perfect Tahchin
- Reduce Egg Odor: Add aromatic spices like cardamom or rose water.
- Golden Crust: Use white pepper and cinnamon sticks to preserve the golden color.
- Strained Yogurt: Ensure the yogurt is thick to prevent a watery mixture.
- Perfect Saffron Color: Brew saffron using a concentrated method.
- Even Mixing: Avoid overmixing the rice to keep grains intact.
- Optional Variations
- Filling Alternatives: Use walnuts, minced meat, or a combination of chicken and barberries.
- Baking Method: If preferred, layer the tahchin in a greased baking dish, cover with foil, and bake at 180°C (350°F) for 40–60 minutes. Remove the foil and broil briefly to crisp the top.
Serving Suggestions
- Tahchin pairs beautifully with a side of salad shirazi (Persian cucumber and tomato salad) or a dollop of thick yogurt. Serve it warm, and enjoy the aromatic saffron flavors with its signature crispy crust.
Instructions
Parboil the Rice
- Boil water and cook soaked rice until grains are soft on the outside but firm in the center. Strain and set aside.
Cook the Chicken
- Simmer chicken with salt, pepper, turmeric, and a quartered onion until tender. Let cool and shred.
Make the Tahchin Mixture
- Whisk egg yolks. Add cardamom or rosewater, butter, oil, salt, and pepper. Mix in brewed saffron and yogurt until smooth.
Mix with Rice
- Gently fold parboiled rice into the tahchin mixture in batches to coat evenly without breaking the grains.
Assemble the Tahchin
- Grease a non-stick or ceramic pot. Press half the rice mixture into the bottom, layer with shredded chicken, and top with the rest of the rice. Optionally add cinnamon stick on top.
Cook on Stovetop
- Cover the pot with a towel-wrapped lid. Cook on low heat using a heat diffuser for 40–50 minutes, until the crust turns golden and crispy.
Serve & Garnish
- Invert the pot onto a platter and shake gently to release. Garnish with barberries and nuts. Serve warm with yogurt or salad shirazi.
