Tachin Saffron Yogurt Chicken (Printable Recipe)
Layered saffron rice with chicken, yogurt, and golden tahdig—perfect for festive meals or elegant comfort food.
# Ingredients You'll Need:
→ Main
01 -
2 cups basmati rice, rinsed and soaked for 30 minutes
02 -
1 cup plain yogurt, full-fat
03 -
2 egg yolks
04 -
1/4 cup unsalted butter, melted
05 -
1/4 teaspoon saffron threads, soaked in 2 tablespoons hot water
06 -
1 pound cooked chicken thighs, shredded
07 -
1 medium onion, finely chopped
08 -
2 tablespoons vegetable oil
09 -
Salt and freshly ground black pepper to taste
# Steps to Follow:
01 -
Rinse basmati rice under cold water until water runs clear. Soak in cold water for 30 minutes.
02 -
Boil 3 cups of water with salt. Add soaked rice and cook for 6–7 minutes until partially cooked. Drain and set aside.
03 -
Whisk together yogurt, egg yolks, melted butter, and saffron water until smooth.
04 -
Fold parboiled rice into the yogurt mixture, coating each grain evenly without breaking them.
05 -
Sauté chopped onion in vegetable oil over medium heat until soft. Add shredded chicken, season with salt and pepper, and cook until fragrant.
06 -
Grease a deep baking dish. Press half the saffron rice mixture into the base.
07 -
Spread chicken and onion mixture evenly over the rice base, pressing gently.
08 -
Add remaining rice on top, smooth and press lightly to compact.
09 -
Cover tightly with foil and bake at 350°F (175°C) for 60 minutes until golden crust forms.
10 -
Let rest for 5 minutes, then invert onto a platter to reveal crispy tahdig.
# Extra Tips:
01 -
Using full-fat yogurt helps achieve a richer, creamier interior texture.
02 -
Allow the dish to rest before flipping for cleaner layers and stable structure.