Family table · Persian
Persian Chicken Tahchin
Golden Saffron Rice with Tender Chicken and a Crispy Crust
One of my favorite Persian dishes! Tahchin is made with layers of fragrant saffron rice and tender, flavorful chicken, all cooked together to create the most beautiful golden, crispy crust.
It’s such a comforting dish, and I love how beautiful it looks when you flip it onto a serving platter. A little rose water is optional, but it adds a lovely delicate fragrance that pairs beautifully with the saffron.
For the Chicken
- 2 chicken breasts
- 1 small onion, sliced
- 2 tablespoons olive oil
- ½ teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ cup water
For the Rice
- 2 cups basmati or jasmine rice
- Water for boiling
For the Saffron Yogurt Mixture
- 1½ cups full-fat yogurt
- 3 egg yolks
- 2 whole eggs
- 3 tablespoons melted butter
- ½ tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon saffron, bloomed in a little hot water
- 1 tablespoon rose water (optional)
For the Crispy Crust
- 1 tablespoon butter
- 2 tablespoons avocado oil
How it comes together
- Prepare the Chicken. Heat the olive oil in a pan. Add the sliced onion and chicken breasts, followed by the turmeric, salt, and black pepper. Pour in ¼ cup water, cover, and simmer over low heat for approximately 45 minutes, until the chicken is tender. Shred the chicken into smaller pieces and set aside.
- Prepare the Rice. Rinse the rice several times until the water runs mostly clear. Bring a large pot of salted water to a boil. Add the rice and cook until partially cooked, tender on the outside but still slightly firm in the center. Drain and set aside.
- Make the Saffron Yogurt Mixture. In a large mixing bowl, whisk together the yogurt, egg yolks, whole eggs, melted butter, salt, black pepper, and bloomed saffron. Add the rose water if using and mix until smooth.
- Combine the Rice. Gently fold the partially cooked rice into the saffron yogurt mixture until evenly coated.
- Assemble the Tahchin. In a nonstick pot, melt the butter with the avocado oil. Spread a layer of saffron rice evenly across the bottom of the pot, pressing down gently. Add more rice, followed by an even layer of shredded chicken. Finish with the remaining saffron rice and gently press down to create even layers.
- Cook the Tahchin. Cover the pot with a lid wrapped in a clean kitchen towel, making sure the towel is secured away from the heat. Cook over medium heat for 5–7 minutes, then reduce the heat to low. Continue cooking for approximately 45 minutes, until the rice is fully cooked and the bottom develops a golden, crispy crust.
- Flip and Serve. Allow the tahchin to rest for a few minutes. Place a large serving platter over the pot and carefully flip it over to reveal the beautiful golden crust. Enjoy, everyone!
Fiona's tips
- Saffron: Blooming the saffron in a little hot water brings out its beautiful color and aroma.
- Rose Water: The rose water is optional, but I love the delicate floral fragrance it adds. One tablespoon is plenty.
- The Golden Crust: Use a good nonstick pot and allow the tahchin to cook slowly over low heat for the best crispy crust.
- Serving: Tahchin is wonderful served with a fresh Persian salad or a side of yogurt.
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