Saffron Rice or Tacheen
Elevate your meal with the rich, aromatic flavors of Saffron Rice, also known as Tacheen—a stunning Persian-inspired dish featuring layers of fluffy basmati rice infused with saffron, creamy Greek yogurt, and warm spices like turmeric. This recipe is celebrated for its golden, crispy tahdig—a buttery crust formed at the bottom of the pan that turns the humble rice into a show-stopping centerpiece. Optional shredded chicken adds hearty protein, while slivered almonds or tangy barberries make for a dazzling garnish. Perfectly balanced with savory and fragrant notes, this one-pot recipe is a feast for both the eyes and taste buds, making it an unforgettable addition to your dinner table. Ready in just over an hour, it’s a must-try for lovers of aromatic rice dishes or Persian cuisine.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1 teaspoon Saffron threads
- 0.25 cup Boiling water
- 1 cup Plain Greek yogurt
- 2 pieces Egg yolks
- 1 cup Chicken breast (optional, cooked and shredded)
- 2 tablespoons Butter
- 4 tablespoons Vegetable oil
- 2 teaspoons Salt
- 0.5 teaspoon Ground turmeric
- 0.25 cup Slivered almonds or barberries (optional, for garnish)
Instructions
Rinse the basmati rice under cold running water several times until the water runs clear to remove excess starch.
Bring a pot of salted water to a boil, add the rice, and parboil for around 5-6 minutes until the grains are slightly tender but still firm. Drain and set aside.
In a small bowl, steep the saffron threads in 1/4 cup of boiling water and let it sit for 5-10 minutes to release its vibrant color and fragrance.
In a large mixing bowl, whisk together the yogurt, egg yolks, half of the saffron water, turmeric, and a pinch of salt until fully combined.
Add about 1/3 of the parboiled rice into the yogurt mixture and mix well until all grains are evenly coated.
In a large, non-stick skillet or ovenproof dish, heat 2 tablespoons of butter and 2 tablespoons of vegetable oil on medium heat.
Spread the yogurt-coated rice mixture evenly along the bottom of the pan to create the crispy layer (tahdig).
Layer the cooked and shredded chicken (if using) evenly over the first rice layer. Then, layer the remaining rice on top and gently smooth the surface.
Drizzle the remaining saffron water and 2 tablespoons of vegetable oil over the top layer of rice.
Cover the skillet with a tight-fitting lid or wrap it with a clean kitchen towel to trap the steam. Reduce the heat to low and let it cook for 45-55 minutes, until the bottom becomes golden and crispy.
Once cooked, place a large serving plate over the skillet or dish and carefully invert the rice so the crispy layer is on top.
Garnish with slivered almonds or barberries (if using) and serve immediately.
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.3 g | 145% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 34.5 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 5147 mg | 224% | |
| Total Carbohydrate | 119.2 g | 43% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 10.3 g | ||
| Protein | 122.6 g | 245% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 484 mg | 37% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1378 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
