Tahchin-e Morgh
Cultural fact:
Tahchin is a beautiful Persian rice dish famous
for its golden, crispy crust and
impressive cake-like shape. Its name comes from
Persian words meaning “bottom” and
“arranged/layered,” describing how the
rice is carefully layered in the pot. Often made
with chicken, saffron, yogurt, and eggs, Tahchin
is especially popular when families want to serve
something special to guests.
Recipe:
- Cook the chicken: Cook the chicken with onion, turmeric, salt, and pepper until tender. Shred it into small pieces.
- Prepare the rice: Rinse the basmati rice and parboil it until the grains are partly cooked. Drain well.
- Make the saffron mixture: Mix yogurt, egg yolks, saffron, and a little salt.
- Combine: Mix about two-thirds of the rice with the yogurt-saffron mixture until the grains are evenly coated.
- Layer: Grease a baking dish. Press the saffron rice into the bottom, add the chicken, then cover it with the remaining rice.
- Bake: Cover and bake at about 190°C (375°F) until the rice develops a deep golden, crispy crust.
- Flip and decorate: Let it rest for a few minutes, then carefully turn it onto a serving plate. Top with sautéed barberries and pistachios.
✨ The best part: When Tahchin is flipped onto the plate, the crispy golden crust becomes the star of the dish!