Tahchin Morgh (Persian Saffron Rice Cake with Chicken and Barberries)
Tahchin Morgh (Persian Saffron Rice Cake with Chicken and Barberries)
Ingredients
For the Saffron Infusion
- 1/2 teaspoon saffron threads, ground
- 1/4 cup hot water
For the Chicken Filling
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 1 teaspoon turmeric powder
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup water
For the Basmati Rice
- 3 cups basmati rice
- 2 tablespoons salt, for par-boiling
- 12 cups water, for par-boiling
For the Yogurt-Egg Mixture
- 1 1/2 cups plain Greek yogurt, full-fat recommended
- 3 large egg yolks
- 1/4 cup saffron water, from saffron infusion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Assembly and Garnish
- 2 tablespoons unsalted butter, melted, plus more for greasing
- 1/2 cup dried barberries, rinsed and drained
- 1 tablespoon granulated sugar
- 1/4 cup pistachios, chopped, for garnish
Instructions
- 1
Prepare the saffron infusion: Grind saffron threads into a fine powder using a mortar and pestle or a spice grinder. Transfer to a small bowl and add 1/4 cup hot water. Stir gently and let steep for at least 15 minutes to allow the color and flavor to develop.
⏱️ 15 min
- 2
Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet or pot over medium heat. Add the chopped yellow onion and sauté until softened and translucent, about 5-7 minutes. Add the chicken pieces, turmeric powder, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the chicken is lightly browned on all sides.
⏱️ 10 min
- 3
Add 1/2 cup of water to the chicken, bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is tender and cooked through. Remove chicken from the pot, shred it into bite-sized pieces using two forks, and set aside. Reserve any cooking liquid.
⏱️ 25 min
- 4
Par-boil the rice: Rinse the basmati rice thoroughly under cold water until the water runs clear. In a large pot, bring 12 cups of water to a rolling boil. Add 2 tablespoons of salt and the rinsed rice. Cook for 5-7 minutes, or until the rice grains are elongated but still firm in the center (al dente). Drain the rice immediately in a fine-mesh colander.
⏱️ 15 min
- 5
Prepare the yogurt-egg mixture: In a large mixing bowl, whisk together the plain Greek yogurt, 3 egg yolks, 1/4 cup of the saffron water (reserving a small amount for garnish if desired), 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth and well combined.
⏱️ 5 min
- 6
Combine rice and yogurt mixture: Add about 2 cups of the par-boiled rice to the yogurt-egg mixture and gently fold until every grain is coated. This will form the crispy bottom layer (tahdig).
⏱️ 2 min
- 7
Assemble the Tahchin: Preheat oven to 375°F. Grease a large non-stick pot or Dutch oven (about 10-inch diameter) with 2 tablespoons of melted butter, ensuring the bottom and sides are well coated. Spread the yogurt-rice mixture evenly over the bottom of the pot, pressing gently to form a compact layer.
⏱️ 5 min•🌡️ 375
- 8
Layer the chicken: Evenly spread the shredded chicken over the yogurt-rice layer. If you have any reserved chicken cooking liquid, drizzle a tablespoon or two over the chicken for extra moisture and flavor.
⏱️ 2 min
- 9
Add remaining rice: Gently spoon the remaining par-boiled rice over the chicken layer, forming a dome shape. Do not press down. Drizzle any remaining melted butter over the top of the rice.
⏱️ 2 min
- 10
Cook the Tahchin: Cover the pot tightly with a lid, preferably one wrapped in a clean kitchen towel to absorb steam. Place the pot on the stovetop over medium-low heat for 10 minutes, then transfer to the preheated oven. Bake for 45-60 minutes, or until the tahdig (bottom crust) is golden brown and crispy. You can check by carefully lifting a small edge with a spatula.
⏱️ 60 min•🌡️ 375
- 11
Prepare the barberries: While the Tahchin bakes, melt 1 tablespoon of butter in a small skillet over low heat. Add the rinsed barberries and granulated sugar. Sauté for 2-3 minutes, stirring constantly, until the barberries are plump and glossy. Be careful not to burn them.
⏱️ 5 min
- 12
Serve: Once cooked, remove the Tahchin from the oven and let it rest, covered, for 10 minutes. To serve, place a large serving platter upside down over the pot, then carefully and confidently invert the pot onto the platter. Garnish with the sautéed barberries, chopped pistachios, and a drizzle of any remaining saffron water. Serve hot.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Tahchin Morgh (Persian Saffron Rice Cake with Chicken and Barberries)
Ingredients
For the Saffron Infusion
- 1/2 teaspoon saffron threads, ground
- 1/4 cup hot water
For the Chicken Filling
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 1 teaspoon turmeric powder
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup water
For the Basmati Rice
- 3 cups basmati rice
- 2 tablespoons salt, for par-boiling
- 12 cups water, for par-boiling
For the Yogurt-Egg Mixture
- 1 1/2 cups plain Greek yogurt, full-fat recommended
- 3 large egg yolks
- 1/4 cup saffron water, from saffron infusion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Assembly and Garnish
- 2 tablespoons unsalted butter, melted, plus more for greasing
- 1/2 cup dried barberries, rinsed and drained
- 1 tablespoon granulated sugar
- 1/4 cup pistachios, chopped, for garnish
Instructions
- 1
Prepare the saffron infusion: Grind saffron threads into a fine powder using a mortar and pestle or a spice grinder. Transfer to a small bowl and add 1/4 cup hot water. Stir gently and let steep for at least 15 minutes to allow the color and flavor to develop.
⏱️ 15 min - 2
Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet or pot over medium heat. Add the chopped yellow onion and sauté until softened and translucent, about 5-7 minutes. Add the chicken pieces, turmeric powder, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the chicken is lightly browned on all sides.
⏱️ 10 min - 3
Add 1/2 cup of water to the chicken, bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is tender and cooked through. Remove chicken from the pot, shred it into bite-sized pieces using two forks, and set aside. Reserve any cooking liquid.
⏱️ 25 min - 4
Par-boil the rice: Rinse the basmati rice thoroughly under cold water until the water runs clear. In a large pot, bring 12 cups of water to a rolling boil. Add 2 tablespoons of salt and the rinsed rice. Cook for 5-7 minutes, or until the rice grains are elongated but still firm in the center (al dente). Drain the rice immediately in a fine-mesh colander.
⏱️ 15 min - 5
Prepare the yogurt-egg mixture: In a large mixing bowl, whisk together the plain Greek yogurt, 3 egg yolks, 1/4 cup of the saffron water (reserving a small amount for garnish if desired), 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth and well combined.
⏱️ 5 min - 6
Combine rice and yogurt mixture: Add about 2 cups of the par-boiled rice to the yogurt-egg mixture and gently fold until every grain is coated. This will form the crispy bottom layer (tahdig).
⏱️ 2 min - 7
Assemble the Tahchin: Preheat oven to 375°F. Grease a large non-stick pot or Dutch oven (about 10-inch diameter) with 2 tablespoons of melted butter, ensuring the bottom and sides are well coated. Spread the yogurt-rice mixture evenly over the bottom of the pot, pressing gently to form a compact layer.
⏱️ 5 min•🌡️ 375 - 8
Layer the chicken: Evenly spread the shredded chicken over the yogurt-rice layer. If you have any reserved chicken cooking liquid, drizzle a tablespoon or two over the chicken for extra moisture and flavor.
⏱️ 2 min - 9
Add remaining rice: Gently spoon the remaining par-boiled rice over the chicken layer, forming a dome shape. Do not press down. Drizzle any remaining melted butter over the top of the rice.
⏱️ 2 min - 10
Cook the Tahchin: Cover the pot tightly with a lid, preferably one wrapped in a clean kitchen towel to absorb steam. Place the pot on the stovetop over medium-low heat for 10 minutes, then transfer to the preheated oven. Bake for 45-60 minutes, or until the tahdig (bottom crust) is golden brown and crispy. You can check by carefully lifting a small edge with a spatula.
⏱️ 60 min•🌡️ 375 - 11
Prepare the barberries: While the Tahchin bakes, melt 1 tablespoon of butter in a small skillet over low heat. Add the rinsed barberries and granulated sugar. Sauté for 2-3 minutes, stirring constantly, until the barberries are plump and glossy. Be careful not to burn them.
⏱️ 5 min - 12
Serve: Once cooked, remove the Tahchin from the oven and let it rest, covered, for 10 minutes. To serve, place a large serving platter upside down over the pot, then carefully and confidently invert the pot onto the platter. Garnish with the sautéed barberries, chopped pistachios, and a drizzle of any remaining saffron water. Serve hot.
⏱️ 10 min