Tahchin is a Persian baked rice dish with a golden saffron crust and a tender chicken filling. Yoghurt and egg yolks bind the rice into a cake that can be turned out for an impressive shared meal.
Serves 3–4 · Parboil the rice and fully cook the chicken first · Bake at 180°C for about 50 minutes · Rest for 5 minutes before turning out.
Ingredients for 3–4 servings
- 300 g basmati rice
- 2 chicken legs or 300 g chicken breast
- 150 g plain yoghurt
- 2 egg yolks
- 1 small pinch of saffron threads
- 3 tablespoons butter, melted and cooled slightly
- 2 tablespoons oil, for greasing
- Salt, pepper and turmeric, to taste
- 1 small onion, halved
- 3 tablespoons warm water, for the saffron
- Water, for cooking the chicken and parboiling the rice
- Optional: a handful of barberries or raisins, to garnish
How to make saffron chicken tahchin
- Infuse the saffron. Steep the threads in 3 tablespoons of warm water for 10 minutes.
- Cook the chicken. Simmer it with the onion, turmeric, salt, pepper and enough water for gentle cooking. Once fully cooked and tender, remove it, discard any bones and shred the meat.
- Parboil the rice. Rinse the rice, then cook in salted boiling water until partly cooked with a firm centre. Drain well.
- Make the saffron layer. Mix the yoghurt, yolks, melted butter and saffron infusion. Fold this mixture through about half of the drained rice.
- Layer the dish. Preheat the oven to 180°C. Grease an oven-safe baking dish well with the oil. Add the saffron rice, pressing gently into an even base. Spread the chicken over it, then cover with the remaining rice and press lightly.
- Bake. Bake for about 50 minutes, until the rice is tender, the mixture is set and the base and edges have formed a golden crust.
- Rest and serve. Let it rest for 5 minutes. Loosen the edges carefully and turn onto a serving plate if desired. Garnish with barberries or raisins and serve hot.
Tips for the golden crust
A well-greased, suitable non-stick baking dish helps with release. Drain the parboiled rice thoroughly so the yoghurt layer is not watery. Press the layers gently to help the cake hold together without crushing the grains.
The final crust is often the most sought-after part. Letting the dish rest briefly before turning it out helps it settle. Use oven gloves and a serving plate large enough for the dish.
Frequently asked questions
Can I put raw chicken inside?
No. This recipe uses chicken that is fully cooked before layering.
Do I need to turn it out?
No. You can serve it directly from the baking dish if you prefer.
Which allergens are present?
Yoghurt and butter contain milk, and the recipe includes egg yolks. Check labels and other ingredients.
Related recipes
Explore qabuli palau, zereshk polo and saffron risotto. Visit the Saffron Academy, or discover Saffrona saffron.