Homemade Chicken Tahchin with Irresistible Flavor

Chicken tahchin, a beloved Iranian dish, is a golden, saffron-infused rice cake layered with tender chicken. Often served alongside dishes like ghormeh sabzi or zereshk polo, it’s a staple for special occasions and gatherings. Variations include beef, mushroom, or spinach-plum tahchin, making it versatile and celebratory.

Instructions

Step 1. Cook the chicken: Place chicken breast in a pot with 3 cups of water.

Step 2.Add aromatics: Peel and slice onion and carrot; add to the pot along with celery and bay leaves. Season with salt, turmeric, and red pepper.

Step 3. Prepare the pan: Heat 1 tbsp oil and 1 tbsp butter in a pan over low heat.

Step 4. Sauté barberries: Rinse and drain barberries, then lightly sauté in the butter mixture. Avoid burning; just remove rawness.

Step 5. Add nuts and saffron: Mix in pistachios, almonds, and 2 tbsp brewed saffron for aroma and color. Set aside.

Step 6. Prepare chicken layer: Shred or slice the cooked chicken, sauté briefly with a little oil, then add saffron to coat evenly.

Step 7. Make tahchin base: Beat 1 whole egg and 4 yolks, add 3 tbsp saffron, 1 tsp salt, 3 tbsp rosewater, and 1 cup yogurt until smooth. Mix in ½ cup oil.

Step 8. Combine with rice: Gently fold in parboiled, slightly firm rice.

Step 9. Layer the dish: Grease a baking dish. Spread half the rice mixture, top with chicken, then barberry-nut mix. Cover with remaining rice and press gently.

Step 10. Bake: Cover with foil, pierce holes, and bake at 380°F (160°C) for 1–1.5 hours until the bottom is golden.

Step 11. Serve: Garnish with extra barberries and nuts as desired.

Step 12:
Once your tahchin mixture has taken on your desired color, add ½ cup of oil and whisk thoroughly until fully incorporated.

Step 13:
Add the drained rice to the tahchin mixture. Make sure the rice grains are slightly firm, not overcooked, as the yogurt will soften them during baking. It’s best to use cooled rice. Gently fold the rice into the mixture until fully combined.

Step 14:
Add the rice when the mixture is neither too thick nor too runny to achieve the desired shape. Grease your baking dish lightly, pour in half of the tahchin mixture, and smooth the surface with a spatula.

Step 15:
Place the cooked chicken over the rice. Keep the chicken centered so it doesn’t touch the edges of the dish.

Step 16:
Sprinkle the barberry and nut mixture over the chicken, keeping it toward the center as well.

Step 17:
Pour the remaining tahchin mixture over the filling and gently press with a spoon to cover it evenly.

Final Step:
Cover the dish tightly with foil and poke a few holes. Preheat the oven to 380°F (160°C) and bake the tahchin for 1–1.5 hours, checking until the bottom turns golden orange. Once done, garnish with barberries and nuts as desired.

Tips:

• Cooking time: ~1 hour

• Serves: 6

• Perfect for lunch, dinner, or a Ramadan suhoor meal

• Garnish is optional and customizable.