Tachin Saffron Yogurt Chicken

This golden Persian dish layers saffron-scented basmati rice with creamy yogurt and shredded chicken then bakes it into a beautiful cake with a crisp crust called tahdig. Every bite carries warmth and depth and it is always a showstopper when brought to the table. It has become our family favorite especially during Nowruz and special celebrations.

I first made this for Nowruz and now we make it whenever we want something special but comforting

Ingredients

• Basmati rice: The long grains hold their shape and soak up the saffron beautifully
• Plain yogurt: Creates a rich creamy base for the rice and helps bind the layers
• Egg yolks: Add richness and help the rice set into a cake
• Saffron threads: Give the dish its signature golden hue and delicate aroma
• Butter melted: Helps brown the base for that crisp crust
• Chicken thighs cooked and shredded: Tender flavorful meat that balances the creamy rice
• Onion finely chopped: Adds sweetness and savoriness to the chicken layer
• Vegetable oil: Used for cooking and greasing the pan for tahdig
• Salt and pepper: Essential to season both the chicken and the rice mixture

Step-by-Step Instructions

Rinse and Soak the Rice:

Rinse basmati rice under cold water until the water runs clear to remove surface starch then soak it in fresh water for thirty minutes to achieve fluffier grains

Parboil the Rice:

Bring three cups of water to a boil in a large pot add the soaked rice and a big pinch of salt boil for six to seven minutes until just tender but not fully cooked then drain and set aside

Make the Saffron Yogurt Mixture:

In a large bowl whisk together yogurt egg yolks melted butter and saffron water until it becomes smooth and creamy ensuring every part of the rice will be coated in flavor

Combine Rice with Yogurt Mixture:

Gently fold the parboiled rice into the saffron yogurt mixture use a spatula to ensure all grains are coated without breaking the rice

Prepare the Chicken Filling:

In a skillet warm vegetable oil and cook the chopped onion over medium heat until it turns golden and soft stir in shredded chicken with salt and pepper then cook briefly so the flavors come together

Layer the Dish:

Preheat the oven to three hundred fifty degrees Fahrenheit grease a deep baking dish and spread half the rice mixture into the base pressing it down gently to compact

Add Chicken Layer:

Spoon the chicken and onion mixture over the rice in an even layer pressing slightly so it stays in place

Top with Remaining Rice:

Add the rest of the rice on top smoothing it with a spatula and gently pressing it to hold its shape

Bake Until Golden:

Cover tightly with foil and bake for one hour so the bottom crisps while the center stays soft and flavorful

Invert and Serve:

Let the dish rest for five minutes then carefully invert it onto a platter to reveal the crispy golden tahdig top

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My daughter once called this crunchy rice cake and now it is our go to for birthdays and holidays

Storage Tips

Let leftovers cool completely before storing in an airtight container in the refrigerator for up to four days Reheat in the oven on low or on the stovetop in a nonstick skillet to keep the crust crisp

Ingredient Substitutions

Use lamb or beef for a richer alternative or go meat free by adding sautéed mushrooms or eggplant Low fat yogurt works fine but full fat gives a creamier texture

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Serving Suggestions

Serve slices with a side of cucumber and mint salad A spoonful of mast o khiar yogurt dip adds a refreshing contrast This dish also pairs wonderfully with pickled vegetables and hot mint tea

Cultural Context

Tachin means to layer in Persian and this dish is a celebratory favorite for Nowruz weddings and special gatherings The crispy bottom tahdig is a delicacy and often the most coveted part at the table

Frequently Asked Questions About Recipes

→ What is the key to achieving crispy tahdig?

Use enough butter or oil at the base of the pan and press the rice firmly. Bake it covered, then let it rest before inverting.

→ Can I make tachin vegetarian?

Yes, omit the chicken and use sautéed mushrooms or roasted eggplant. For vegan versions, use plant-based yogurt and egg substitutes.

→ Why should saffron be soaked first?

Soaking saffron in hot water releases its color and aroma, helping it infuse the rice thoroughly with rich flavor and golden color.

→ How do I store and reheat tachin?

Refrigerate leftovers up to four days. Reheat in the oven or skillet with oil to preserve the crispy tahdig and soft layers inside.

→ Is it possible to prepare tachin in advance?

Yes, you can fully bake it ahead and reheat in the oven before serving. Let it rest after baking to help the layers set.

→ What can I serve with tachin?

It pairs well with cucumber-mint salad, yogurt dips like mast o khiar, pickled vegetables, or fresh herbs for contrast.