Persian

Tahchin-e Morgh

Tahchin is a Persian saffron rice cake with a deep golden crust and tender chicken tucked inside. This two-serving version is cooked slowly in a small pot so the bottom becomes crisp while the center stays fragrant and soft.

Ingredients

• Basmati rice1 cup
• Boneless skinless chicken thigh or breast250g
• Plain thick yogurt1/2 cup
• Egg yolks2
• Saffron threads1/4 tsp
• Hot water2 tbsp
• Yellow onion1 small, thinly sliced
• Turmeric1/2 tsp
• Ground cinnamon1/8 tsp
• Dried barberries2 tbsp
• Sugar1 tsp
• Unsalted butter2 tbsp
• Vegetable oil3 tbsp
• Fine salt2 tsp, divided
• Black pepper1/4 tsp
• Wateras needed

Method

1. Rinse the basmati rice until the water runs mostly clear, then soak it in cool water with 1 tsp salt for at least 1 hour.
2. Crush the saffron and steep it in 2 tbsp hot water for 10 minutes to make brewed saffron.
3. Place the chicken, onion, turmeric, black pepper, 1/2 tsp salt, and 1/2 cup water in a small pot, cover, and simmer for 25 to 30 minutes until the chicken is tender.
4. Remove the chicken, shred it into large pieces, and simmer the cooking liquid uncovered until only 2 to 3 tbsp concentrated juices remain.
5. Stir the shredded chicken back into the reduced juices with the cinnamon, then set aside to cool slightly.
6. Bring a pot of salted water to a boil, drain the soaked rice, and boil it for 5 to 7 minutes until the grains are lengthened and soft around the edges but still firm in the center.
7. Drain the rice and rinse briefly with lukewarm water to stop the cooking.
8. In a bowl, whisk the yogurt, egg yolks, brewed saffron, 1 tbsp oil, melted 1 tbsp butter, and a pinch of salt until smooth.
9. Fold the drained rice gently into the saffron-yogurt mixture until every grain is coated.
10. Heat a small 6-inch nonstick pot over medium heat, add 2 tbsp oil and 1 tbsp butter, and swirl to coat the base and sides.
11. Spoon in half of the saffron rice and press it firmly into an even layer with the back of a spoon.
12. Spread the chicken over the rice, keeping it slightly away from the edges, then cover with the remaining rice and press firmly again.
13. Poke 3 small steam holes into the rice with the handle of a spoon, cover the lid with a clean kitchen towel, and cook over medium heat for 5 minutes.
14. Reduce the heat to low and cook for 45 to 55 minutes until the edges are deeply golden and the rice cake releases from the pot.
15. Meanwhile, rinse the barberries quickly, pat dry, and sauté them for 30 seconds with 1 tsp butter and the sugar until glossy.
16. Let the tahchin rest off the heat for 5 minutes, loosen the edges, invert it onto a plate, and garnish with the glossy barberries.

Common questions