Name: Tahchin (Persian Saffron Chicken Rice Cake)
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 2 servings
Cuisine: Persian
Ingredients: 1 cup Basmati Rice, rinsed until the water runs mostly clear; 250 g Boneless Chicken, cut into small pieces; ½ cup Indian-Style Yogurt, thick and not watery; 1 Egg, lightly beaten; 1 pinch Saffron, soaked in 2 tbsp hot water; 1 Brown Onion, thinly sliced; 2 tbsp Olive Oil, for chicken and rice base; 1 tbsp Butter, for richness and browning; ¼ tsp Ground Turmeric, for the chicken; 1 tsp Salt, divided between rice and chicken; ¼ tsp Black Peppercorns, freshly ground

Tahchin (Persian Saffron Chicken Rice Cake)

1 hr 40 mintotal

Prep 25 min · Cook 1 hr 15 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

Boil the rinsed rice in salted water until the grains are just tender at the edges but still firm in the center. Drain well.
Heat olive oil in a pan. Add onion and cook until soft and golden, then add chicken, turmeric, black pepper, and a little salt.
Cook until the chicken is done and the mixture is mostly dry. Let it cool slightly.
In a bowl, mix curd, beaten egg, saffron water, and a pinch of salt. Fold in the drained rice gently.
Grease a small baking dish with butter. Spread half the saffron rice mixture, add the chicken layer, then cover with the remaining rice.
Press the surface gently, dot with remaining butter, cover with foil, and bake until the rice sets and the edges become golden.
Rest for 10 minutes, then invert carefully onto a plate so the golden crust stays intact.
10 min

How to tell it's done

The tahchin should slice neatly, with a golden crust outside and moist saffron rice inside.

Getting it right

Tip

Drain the rice before it becomes fully soft; it will finish cooking while baking and hold the cake shape better.

What to serve it with

Serve with plain curd, cucumber salad, or a small handful of fresh herbs.

Substitutions

Boneless Chicken Thighs work best because they stay juicy during baking.
Hung Curd can replace regular Curd for a richer, less watery rice mixture.
The egg helps bind the rice cake; removing it will make the tahchin softer and less structured.

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Ingredients