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Tahchin Persian rice with chicken

Tahchin (Persian Chicken Tahchin)

Tahchin is a traditional Persian rice dish made with saffron, yogurt, egg yolks, and tender chicken. It has a beautiful golden crust and is commonly served with tart barberries, almonds, and pistachios.
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Prep Time 1 hour 15 minutes
Cook Time 1 hour
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Iranian, Persian
Calories: 725
Ingredients Method

Ingredients
  

  • 3 cups rice
  • 1 chicken breast
  • 1 onion
  • 2 egg yolks
  • 1 cup thick yogurt
  • 1 tablespoon rose water
  • 50 g butter
  • 100 g barberries
  • ½ tablespoon powdered sugar
  • 4 tablespoons brewed saffron
  • Salt as needed
  • Black pepper as needed
  • Turmeric as needed
  • Cinnamon as needed
  • Oil as needed
  • Sliced almonds for decoration
  • Pistachios for decoration

Method
 

  1. Soak the rice
  2. Wash the rice and soak it in water for about 1 hour.
  3. Cook the chicken
  4. Place the chicken breast in a pot with the onion, turmeric, cinnamon, and about 2 cups of water. Cook until the chicken is tender and fully cooked.
  5. Season the chicken
  6. Remove the chicken and cut or shred it into small pieces. Heat a little oil in a pan and sauté the chicken with salt, pepper, turmeric, and a little cinnamon.
  7. Parboil the rice
  8. Bring a large pot of salted water to a boil. Add the soaked rice and cook for about 10–15 minutes. The rice should be partially cooked but still slightly firm in the center. Drain well.
  9. Prepare the Tahchin mixture
  10. Whisk the egg yolks in a large bowl. Add the thick yogurt, rose water, and brewed saffron. Mix well, then gently fold in the parboiled rice.
  11. Prepare the barberries
  12. Heat a little oil in a small pan. Add the barberries and powdered sugar and cook briefly over low heat. Be careful not to burn them.
  13. Layer the Tahchin
  14. Grease the bottom of a suitable pot with oil. Add a layer of the saffron rice mixture and press it gently. Add some chicken, barberries, and a few pieces of butter. Continue layering and finish with the remaining rice.
  15. Cook the Tahchin
  16. Cover the pot and cook over very low heat for about 30 minutes to 1 hour, until the rice is fully cooked and the bottom has developed a golden crust.
  17. Flip and serve
  18. Let the Tahchin rest for a few minutes. Place a large serving plate over the pot and carefully turn it over. Garnish with barberries, sliced almonds, and pistachios.
  19. Serve
  20. Serve the Tahchin hot with plain yogurt, fresh salad, or your favorite Persian side dishes.