Tacheen from the Book Rosewater and Soda Bread by Marsha Mehran
Dive into the deliciously aromatic world of Persian cuisine with this Tacheen recipe inspired by *Rosewater and Soda Bread* by Marsha Mehran. Tacheen is a saffron-infused baked rice dish with a golden, crispy crust that surprises you with layers of tender shredded chicken, creamy Greek yogurt, and lightly spiced basmati rice. Saffron threads bloom to lend their luxurious color and fragrance, while egg yolks and yogurt create a rich base for the signature tahdig crust. Parboiled rice is carefully layered with spiced chicken and baked to perfection, resulting in a dish that’s as stunning to serve as it is satisfying to eat. Whether you're hosting a dinner party or simply craving comfort food with an exotic twist, this showstopping Persian masterpiece will impress every guest at the table. Serve it warm with a side of fresh herbs or pickled vegetables for a complete indulgence! Perfect for lovers of saffron recipes, Persian rice dishes, and flavorful baked creations!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 4 pieces Chicken thighs
- 1 large Onion, finely chopped
- 1.5 cups Greek yogurt
- 3 pieces Egg yolks
- 0.5 teaspoons Saffron threads
- 3 tablespoons Butter
- 2 teaspoons Salt
- 3 tablespoons Vegetable oil
- 0.25 cup Water
- 1 teaspoon Turmeric powder
- 0.5 teaspoons Ground cinnamon (optional)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water with a teaspoon of salt for 30 minutes, then drain.
Dissolve the saffron threads in 1/4 cup hot water and set aside to bloom for 10-15 minutes.
Season chicken thighs with 1 teaspoon of salt, 1 teaspoon of turmeric, and a pinch of ground cinnamon (if using).
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.
Add the seasoned chicken thighs to the skillet and sear on both sides until lightly browned. Cover with a cup of water, reduce heat, and let simmer for 20-25 minutes or until the chicken is cooked. Remove the chicken and shred into smaller pieces, discarding any bones.
In a large bowl, whisk together the Greek yogurt, egg yolks, and the bloomed saffron mixture. Add a small pinch of salt and stir until well combined.
Bring a large pot of water to a boil, add the soaked rice, and cook for about 5-7 minutes, or until parboiled (the rice should still have a bite to it). Drain and rinse with cold water to stop the cooking process.
Preheat your oven to 375°F (190°C). Butter the bottom and sides of a deep baking dish or ovenproof pot.
Mix about 1/4 of the parboiled rice into the yogurt mixture. Spread this rice mixture evenly on the bottom of the buttered baking dish to form the crust.
Layer half of the remaining rice over the yogurt rice layer. Add the shredded chicken evenly as the next layer. Top with the remaining rice, gently pressing down to compact the layers.
Drizzle the remaining saffron water and melted butter over the top layer of rice.
Cover the baking dish tightly with aluminum foil (or a lid if using a pot) and bake in the preheated oven for 60-70 minutes, or until the crust is golden and the rice fully cooked.
To serve, allow the Tacheen to cool slightly, then invert it onto a large serving platter, crust side up. Serve warm and enjoy!
Nutrition Facts
Calories |
2861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.7 g | 201% | |
| Saturated Fat | 50.2 g | 251% | |
| Polyunsaturated Fat | 26.3 g | ||
| Cholesterol | 1228 mg | 409% | |
| Sodium | 5588 mg | 243% | |
| Total Carbohydrate | 134.3 g | 49% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 16.7 g | ||
| Protein | 204.3 g | 409% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 501 mg | 39% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2299 mg | 49% | |
*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.
