Tahchin Morgh (Persian Saffron Rice with Chicken and Yogurt)
This Tahchin instantly reminds me of dinners at my Iranian grandmother's home, where this golden, majestic dish shone like a sunset over Isfahan. The contrast between the crispy, buttery bottom and the soft, saffron-infused yogurt heart is simply magical. I'm sharing this chicken version, but you can also try it with spinach or eggplant. Take the time to press the layers well for that melt-in-the-mouth texture. Trust me, your guests will be amazed and beg you for the recipe.
Ingredients
- Basmati rice500g
- Plain yogurt300g
- Halal chicken breasts400g
- Eggs2
- Saffron powder1 teaspoon
- Clarified butter (ghee) or oil4 tablespoons
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Raisins (optional)50g
- Ground cinnamon (optional)1/2 teaspoon
- Slivered almonds (optional)30g
Nutrition
Instructions
- 1
Cook the chicken in salted water with a pinch of saffron for 30 minutes, then shred it.
- 2
Prepare the rice: soak it for 30 minutes, then drain. Cook for 8-10 minutes in salted boiling water; it should be al dente. Drain.
- 3
Mix the yogurt with the eggs, a pinch of saffron, salt, and pepper. Add the cooked rice and mix thoroughly.
- 4
Grease a mold (Pyrex or ring). Spread half of the yogurt-rice mixture, add the shredded chicken, raisins, and cinnamon if using, then cover with the remaining rice. Press down firmly.
- 5
Pour the ghee or oil on top, cover with aluminum foil, and bake at 180°C (convection) for 45–50 minutes. For the last 10 minutes, remove the foil to brown the top.
- 6
Let it cool for 10 minutes, then unmold gently. Garnish with slivered almonds and a pinch of saffron. Serve with Persian bread or a green salad.
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