Persian Savory Saffron Cake - Tahchin
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.
Servings: 8 servings
Calories: 546kcal
Ingredients
Bloomed Saffron
- 12 strands Saffron
- 3 cubes Ice
Chicken Filling
- 2 tbsp Olive oil
- 1 Yellow onion sliced
- 12 oz Chicken breast about 2 pieces
- ½ tsp Turmeric
- 1 tsp Paprika
- 1 tsp Kosher salt
Rice Mix
- 2 cups Basmati rice
- 2 ½ teaspoon Salt
- 1 cup Plain Greek yogurt
- 3 Eggs
- ½ Cup Vegetable Oil or any other neutral flavored oil
- 1 teaspoon salt
- 4 tablespoon Bloomed Saffron
Barberries
- 2 tablespoon Butter
- 1 tablespoon vegetable oil
- ¾ Cup Dried Barberries
- ½ tablespoon Sugar
- 1 teaspoon Rose Water
Garnish
- 2 tablespoon Slivered Almonds
- 2 tbsp Slivered Pistachios
Instructions
Prepare the saffron
- Grind the saffron using a pestle and mortar. Sprinkle the ground saffron over the ice cubes in a bowl or a cup and let it melt completely. This will be your bloomed saffron.
Prepare the chicken
- Heat the olive oil in a pan. Saute the onion for 5 to 10 minutes until tender and slightly golden.
- Cut the chicken into 1-inch pieces and add to the onion. Add in the turmeric, paprika and salt. Stir and cook for about 10 minutes until the chicken is cooked completely. If desired, add 1 tablespoon bloomed saffron to the chicken. Turn the heat off and set it aside.
Prepare the rice
- Rinse the rice a few times and set it aside. Bring a large pot of water to a boil and season generously with kosher salt.
- Add rice to the boiling water, cook for 8 minutes until the rice is soft on the outside but firm on the inside.
- Drain the rice through a colander and set it aside.
Assemble
- Preheat the oven to 350F. Brush the bottom of a 9x9 baking pan with oil.
- Place the yogurt, oil, eggs and salt in a large bowl whisk until combined. Stir in the bloomed saffron.
- Gently fold in the parboiled rice.
- Spread half of the rice mixture in the baking pan. Top with the chicken and onion mix. Add the remaining rice mixture and spread it evenly to cover the chicken.
- Cover with aluminum foil and poke holes into the aluminum foil using a toothpick.
- Bake in the oven for 1 hour and 20 minutes. The dish is ready once the bottom is golden brown and top is slightly golden and dry. A toothpick inserted into the rice should come out clean.
- Let the tahchin cool for 10 to 20 minutes.
Prepare the barberries
- Melt the butter in a pan over medium heat. Add in the oil as well.
- Add in the barberries, stir until coated with butter.
- Stir in the sugar and rose water. Cook for a minute or two until the barberries are shiny.
To Serve:
- Once the Tahchin is cool enough to handle, loosen the sides with a knife or spatula. Place a platter over the pan and flip it quickly and confidently. Top it with barberries, slivered almond and slivered pistachios.
Video
Notes
- I recommend using a glass (pyrex) dish so you can see the bottom when the dish is done. However, you can also use ceramic or metal pans
- For a vegan option, use flax eggs (equivalent to 3 eggs) and vegan Greek style yogurt. As for the filling, you can use roasted eggplant and sauteed mushrooms.
- Store the leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven.
Nutrition
Calories: 546kcal | Carbohydrates: 56g | Protein: 19g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 97mg | Sodium: 1418mg | Potassium: 343mg | Fiber: 1g | Sugar: 2g | Vitamin A: 322IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 1mg