A golden rice cake makes a striking centrepiece for a family table. This chicken tahchin recipe combines saffron rice, yogurt and chicken beneath a crisp crust.
Serves: 4 Preparation: 30–60 minutes Stovetop cooking: 40–45 minutes
Ingredients
- 3 cups rice
- 1 chicken breast
- 1 onion
- 1 cup thick, strained yogurt
- 2 eggs, preferably yolks only
- 3–4 tablespoons brewed saffron
- 50 g oil or butter, plus some for greasing
- 100 g barberries
- Salt, pepper and turmeric for the chicken
- A little sugar for the barberries, to taste
How to make chicken tahchin
- Cook chicken with onion, turmeric, salt and pepper. Shred and season with some saffron.
- Parboil rice and drain. Combine yogurt, eggs, remaining saffron and oil; fold in rice.
- Grease a pot. Add half the rice, chicken, then remaining rice. Press gently.
- Start over medium heat, then reduce to low. Cover and cook 40–45 minutes.
- Briefly sauté barberries with a little oil and sugar. Unmould tahchin and garnish.
Oven option and tips
Alternatively, cover an ovenproof dish with perforated foil and bake at 180°C for about one hour. Thick yogurt and gentle compaction help the rice hold together.
Ingredient note: Kalleh lists one cup yogurt but later mentions two; this adaptation follows the ingredient list.
Tahchin serving inspiration
Your presentation can be round, sliced or served in squares. The photographs below show different garnishes and serving arrangements; these are presentation ideas, and some include ingredients beyond the recipe above.
Source: Adapted from Kalleh Book’s chicken tahchin recipe for four, by Habibeh Majidi.
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