Tahchin is a classic Persian dish made with saffron rice and chicken layered and baked to perfection. Follow my recipe to learn how to make this classic savory saffron rice cake that’ll be a showstopper at any gathering.

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If you’re familiar with Persian recipes, you know that rice is a key element of this beautiful cuisine. From classic Persian rice and tahdig and potato tahdig to saffron rice and sabzi polo (herb rice), this humble grain is cooked in different ways that result in different flavors. Today, I’m showing you one of my favorite rice recipes called tahchin, aka Persian savory saffron rice cake.

What is Tahchin?

Tahchin is a combination of two words: Tah+Chin. “Tah” means bottom and “chin” means arrange. This dish is made of two elements: rice and the filling, which can be chicken, beef, lamb or vegetables.

The golden color of this saffron rice cake is a result of bloomed saffron which makes it so aromatic and full of flavor.

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Not to be confused with tahdig (crispy rice), tahchin has a dense texture and can be sliced using a spatula or a knife. While tahdig is what we call the bottom of the rice dish, where there is usually a crispy layer of rice, bread, or potato, tahchin is the name of the dish in its entirety.

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The Ingredients

• Long grain rice: I prefer basmati for this recipe since it just has enough starch and the perfect texture.

• Yogurt: We use yogurt in this recipe to help the grains stick together. Whole milk yogurt is always preferred but you can definitely use low fat or non fat yogurt as well. 

• Eggs: Some recipes call for only yolks to make tahchin. However, I have found that the dish will have a better texture if made with whole eggs. 

• Saffron: The bright flavor and color of this dish comes from saffron which is an essential of the Persian pantry. You only need a few strands of saffron to make this dish and can keep the rest to use later. Keep in mind to always grind the saffron using a pestle and mortar before blooming it.

• Vegetable oil: For this recipe, vegetable oil or other neutral oils work best.

• Onion: To make the filling, use one large yellow or white onion and thinly slice it.

• Chicken: For the filling, use chicken boneless skinless chicken breast or thighs cut into 1-inch pieces.

• Spices: I used a combination of turmeric, paprika, salt and pepper. You can also add a bit of bloomed saffron if desired.

• Barberries: If you’re not familiar with barberries, now is the time. They are a bit tart and are usually used to top rice dishes. You need to saute them in some butter before using them as garnish.

How To Make Tahchin

Step 1: Bloom the saffron

Grind the saffron using a pestle and mortar. Sprinkle the ground saffron over 2-3 cubes of ice in a small bowl or cup. Let it melt at room temperature.

Step 2: Prepare the filling

Heat the olive oil in a pan over medium high heat. Saute the onion until golden and soft. Add in the chicken followed by the spices. Cook for about 10 minutes until the chicken is cooked. Add 1 tablespoon bloomed saffron, turn the heat off and set the filling aside.

Step 3: Par-cook the rice

Rinse rice a few times and set it aside. Bring a pot of water to boil and add the rice. Boil for about 5 to 7 minutes until it’s half-cooked, meaning the grains are soft on the outside and still hard on the inside. Drain and set the rice aside. 

Step 4: Make the egg and saffron mixture

In a large bowl, mix the eggs, yogurt, vegetable oil and saffron until combined. Add the par cooked rice and stir until the mixture covers all grains.

Step 5: Layer

Brush the bottom of a 9×9 pan (preferably glass/pyrex) with oil and spread half of the rice mixture in the pan. Top with the chicken mix and finish with the rest of the rice mixture.

Step 6: Bake in the oven

Cover the pan with aluminum foil and bake at 350 degrees for about 1 hour and 20 minutes until the top is set and golden with bits of golden brown rice.

Step 7: Flip and serve

Let the tahchin cool for 20 minutes undisturbed. Loosen the rice from all sides, place a large platter over the pan and flip it quickly and confidently. The rice should fall off the pan onto the platter without a problem.

Melt the butter in a pan and add the oil. Add in the barberries and sugar. cook on medium for 3 to 5 minutes until the barberries are shiny. Keep a close eye so they won’t burn. Turn the heat off.

Top the tahchin with sauteed barberries, slivered almond and pistachios. Slice and serve.

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Can I Make Tahchin Without The Chicken Layer?

Yes, it’s common to make tahchin without chicken. Simply transfer all the rice and saffron mixture into the greased pan, cover and bake for about 1 hour. The dish is ready once the top is set and the bottom is completely golden brown.

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Variations

There are a few variations of this dish and all are very delicious. A common one if lamb and eggplant where lamb is previously cooked, then sauteed with some onion and is layered with roasted or fried eggplant between the two layers of rice.

For a vegetarian version, use a combination of sauteed mushrooms and onions layered with roasted eggplant.

Serving Suggestions

I love serving tahchin with chicken cooked in a delicious thick tomato sauce or saffron chicken. A couple of side dishes such as salad shirazi and mast o khiar will turn this into the ultimate Persian feast! 

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Storage

Store the leftovers in an airtight container and refrigerate for up to 3 days. It’s best to reheat the leftovers in the oven.

I don’t recommend freezing tahchin since the flavor and texture would change and would become slightly grainy.

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Frequently Asked Questions

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