Tahcheen Tah Chin
Golden, fragrant, and irresistibly crisp, Tahcheen Tah Chin is a show-stopping Persian baked rice dish that delights with layers of saffron-infused basmati rice, tender shredded chicken, and an iconic golden crust known as "Tahdig." This masterpiece combines rich flavors from Greek yogurt, egg yolks, and aromatic saffron, creating a melt-in-your-mouth texture with a satisfying crunch. Dotted with optional tart barberries and slivered nuts, it offers a balance of savory and slightly sweet notes. Perfect for festive gatherings or special occasions, Tahcheen is as visually stunning as it is delicious. Whether you're seeking a gluten-free main course or an introduction to Persian cuisine, this dish is a must-try that promises to impress!
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Recipe Information
Ingredients
- 3 cups Basmati rice
- 2 pieces Chicken breast
- 1.5 cups Greek yogurt
- 3 pieces Egg yolks
- 0.5 teaspoons Saffron threads
- 4 tablespoons Hot water
- 2 tablespoons Butter
- 3 tablespoons Vegetable oil
- 1 large Onion
- 1 teaspoon Turmeric powder
- 2 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 0.5 cups Barberries (optional)
- 1 teaspoon Sugar (optional for barberries)
- 0.25 cups Slivered almonds or pistachios (optional)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in lightly salted water for 30 minutes, then drain.
Place the saffron threads in a small bowl and gently crush them using the back of a spoon. Add 4 tablespoons of hot water and let the saffron steep to release its flavor and color.
In a medium pot, bring water to a boil. Add the soaked and drained rice, cooking for 5-7 minutes until the rice is partially cooked and still slightly firm. Drain and set aside.
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the diced onion and sauté until golden. Add the chicken breasts, turmeric, 1 teaspoon of salt, and a pinch of black pepper. Cook for 5-7 minutes, then pour in 1 cup of water, cover, and reduce the heat to simmer. Cook until the chicken is fully cooked (about 20 minutes). Remove the chicken, shred it into large pieces, and set aside. Strain and reserve the broth for later use.
Preheat your oven to 350°F (175°C).
In a large mixing bowl, whisk together the Greek yogurt, egg yolks, half of the saffron water, and 1/2 teaspoon of salt. Mix in 2 tablespoons of the reserved chicken broth for added flavor.
Add half of the par-cooked rice to the yogurt mixture and stir gently until combined.
Grease the bottom and sides of an oven-safe baking dish (preferably a nonstick or glass dish) with butter and 1 tablespoon of oil. Spread the yogurt-infused rice mixture evenly across the bottom to form a layer.
Layer the shredded chicken on top of the rice, spreading it evenly. Optionally, sprinkle barberries or slivered nuts over the chicken for added flavor.
Top the chicken with the remaining plain rice, pressing it down gently to create a compact dish.
Drizzle the remaining saffron water and 1 tablespoon of oil over the surface of the rice.
Cover the baking dish tightly with aluminum foil to trap the steam. Bake in the preheated oven for 75-90 minutes, or until the bottom layer has developed a golden crust (commonly referred to as 'Tahdig').
If using barberries, sauté them in 1 tablespoon of butter with a pinch of sugar until they become soft and glossy, then set aside.
Once the Tahcheen is baked, let it rest for 10 minutes. Carefully invert the dish onto a serving platter to reveal the crispy golden crust.
Garnish with sautéed barberries, slivered almonds, or pistachios if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 27.1 g | ||
| Cholesterol | 838 mg | 279% | |
| Sodium | 5828 mg | 253% | |
| Total Carbohydrate | 276.7 g | 101% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 57.3 g | ||
| Protein | 134.4 g | 269% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 658 mg | 51% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2243 mg | 48% | |
*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.
