Tahchin – Persian Saffron Rice Cake

Table of Contents

• Ingredients
• Instructions
• Tips for Success
• Serving Suggestions

Ingredients

Main Ingredients

• 2 cups basmati rice, rinsed and soaked for 1 hour
• 300 grams chicken breast or lamb, cooked and shredded
• 1 large onion, chopped
• 3 egg yolks
• 1 cup plain yogurt (preferably thick yogurt)
• 1/4 teaspoon saffron, dissolved in 2 tablespoons hot water
• 3 tablespoons vegetable oil
• Salt and black pepper to taste

Seasonings and Garnish

• 1/2 cup barberries (optional, for garnish)
• 1 tablespoon butter (for barberries)
• 1/4 cup slivered almonds or pistachios (for garnish)

Instructions

Step 1: Preparing the Chicken (or Lamb)

1. Cook the Meat:
   • In a pot, heat 1 tablespoon of oil over medium heat.
   • Add the chopped onion and cook until golden brown, about 5-7 minutes.
   • Add the chicken or lamb pieces, season with salt and pepper, and cook until fully cooked. Shred the meat and set aside.

Step 2: Preparing the Rice Mixture

1. Parboil the Rice:
   • Bring a large pot of water to a boil, add a pinch of salt, and the soaked basmati rice.
   • Boil for 5-7 minutes until the rice is partially cooked but still firm. Drain the rice in a colander.
2. Prepare the Yogurt Mixture: In a large mixing bowl, whisk together the egg yolks, yogurt, and dissolved saffron. Add the drained rice and mix until the rice is evenly coated with the yogurt mixture.

Step 3: Layering and Baking

1. Layer the Rice and Meat:
   • Preheat the oven to 350°F (175°C). Grease a deep baking dish or a non-stick pot with 2 tablespoons of oil.
   • Spread half of the rice mixture evenly at the bottom to create the crispy layer.
   • Add a layer of shredded chicken or lamb, then cover with the remaining rice mixture.
2. Bake the Tahchin: Cover with foil and bake in the oven for 1-1.5 hours, or until the bottom is golden and crispy.
3. Garnish with Barberries (Optional): In a small pan, melt the butter over medium heat and add the barberries. Sauté briefly until plump, then set aside for garnish.

Tips for Success

• Crispy Bottom: For a crispy tahdig (bottom layer), make sure to use enough oil and press down the rice mixture in the pot or baking dish.
• Saffron: Dissolve saffron in hot water to release its full color and flavor before adding it to the rice.
• Yogurt Consistency: Use thick yogurt for the best texture, as it helps the rice hold together in a firm cake shape.

Serving Suggestions

Serve Tahchin with barberries, slivered almonds, or pistachios for garnish. Pair with a side of yogurt or salad for a balanced, authentic Persian meal.