Tahchin Morgh (Persian Saffron Rice Cake with Chicken)
Tahchin Morgh (Persian Saffron Rice Cake with Chicken)
Ingredients
For the Saffron Infusion
- 1/2 teaspoon saffron threads
- 1/4 cup hot water
For the Chicken and Onion Filling
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 yellow onions, chopped
- 2 tablespoons vegetable oil
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Yogurt-Egg Mixture
- 2 cups plain full-fat yogurt
- 3 large egg yolks
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Rice
- 2 cups Basmati rice, rinsed until water runs clear
- 1 tablespoon salt, for boiling water
- 2 tablespoons butter, melted, for greasing pan
For Assembly
- 2 tablespoons butter, melted
Instructions
- 1
Prepare the saffron infusion: Grind saffron threads using a mortar and pestle until finely powdered. Transfer to a small bowl and add 1/4 cup hot water. Let steep for at least 15 minutes to develop color and flavor.
⏱️ 15 min
- 2
Cook the chicken and onions: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the chopped yellow onions and sauté until softened and lightly caramelized, about 8-10 minutes.
⏱️ 10 min
- 3
Add the chicken pieces to the skillet with the onions. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon turmeric powder. Cook, stirring occasionally, until the chicken is browned on all sides, about 10-12 minutes.
⏱️ 12 min
- 4
Drizzle 2 tablespoons of the prepared saffron infusion over the chicken and onions. Stir to combine and continue cooking for another 5 minutes. Remove from heat and set aside.
⏱️ 5 min
- 5
Prepare the yogurt-egg mixture: In a large bowl, whisk together 2 cups plain full-fat yogurt, 3 large egg yolks, 1 whole large egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add 2 tablespoons of the saffron infusion to the mixture and whisk until smooth and uniformly yellow.
⏱️ 5 min
- 6
Par-cook the Basmati rice: Bring a large pot of salted water (with 1 tablespoon salt) to a rolling boil. Add the rinsed Basmati rice and cook for 6-8 minutes, or until the rice is al dente (still firm but not hard). Drain the rice thoroughly in a colander.
⏱️ 10 min
- 7
Combine rice with yogurt-egg mixture: Add the par-cooked rice to the large bowl with the yogurt-egg mixture. Gently fold until all the rice grains are evenly coated and yellow.
⏱️ 5 min
- 8
Assemble the Tahchin: Preheat oven to 375°F. Grease a 9x13 inch baking dish or a large oven-safe pot with 2 tablespoons melted butter.
⏱️ 5 min•🌡️ 375
- 9
Spread half of the saffron-yogurt rice mixture evenly over the bottom of the prepared baking dish. Top with the cooked chicken and onion mixture, spreading it evenly over the rice layer.
⏱️ 5 min
- 10
Cover the chicken layer with the remaining saffron-yogurt rice mixture, gently pressing down to create an even layer.
⏱️ 3 min
- 11
Drizzle the remaining 2 tablespoons of melted butter over the top of the rice. Cover the baking dish tightly with aluminum foil.
⏱️ 2 min
- 12
Bake for 60-75 minutes, or until the bottom crust (tahdig) is golden brown and crispy. To check, carefully lift a corner of the Tahchin with a spatula. If it's not golden, continue baking for another 10-15 minutes.
⏱️ 75 min•🌡️ 375
- 13
Once baked, remove from the oven and let rest for 10 minutes. To serve, place a large serving platter over the baking dish and carefully invert the Tahchin onto the platter.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Tahchin Morgh (Persian Saffron Rice Cake with Chicken)
Ingredients
For the Saffron Infusion
- 1/2 teaspoon saffron threads
- 1/4 cup hot water
For the Chicken and Onion Filling
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 yellow onions, chopped
- 2 tablespoons vegetable oil
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Yogurt-Egg Mixture
- 2 cups plain full-fat yogurt
- 3 large egg yolks
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Rice
- 2 cups Basmati rice, rinsed until water runs clear
- 1 tablespoon salt, for boiling water
- 2 tablespoons butter, melted, for greasing pan
For Assembly
- 2 tablespoons butter, melted
Instructions
- 1
Prepare the saffron infusion: Grind saffron threads using a mortar and pestle until finely powdered. Transfer to a small bowl and add 1/4 cup hot water. Let steep for at least 15 minutes to develop color and flavor.
⏱️ 15 min - 2
Cook the chicken and onions: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the chopped yellow onions and sauté until softened and lightly caramelized, about 8-10 minutes.
⏱️ 10 min - 3
Add the chicken pieces to the skillet with the onions. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon turmeric powder. Cook, stirring occasionally, until the chicken is browned on all sides, about 10-12 minutes.
⏱️ 12 min - 4
Drizzle 2 tablespoons of the prepared saffron infusion over the chicken and onions. Stir to combine and continue cooking for another 5 minutes. Remove from heat and set aside.
⏱️ 5 min - 5
Prepare the yogurt-egg mixture: In a large bowl, whisk together 2 cups plain full-fat yogurt, 3 large egg yolks, 1 whole large egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add 2 tablespoons of the saffron infusion to the mixture and whisk until smooth and uniformly yellow.
⏱️ 5 min - 6
Par-cook the Basmati rice: Bring a large pot of salted water (with 1 tablespoon salt) to a rolling boil. Add the rinsed Basmati rice and cook for 6-8 minutes, or until the rice is al dente (still firm but not hard). Drain the rice thoroughly in a colander.
⏱️ 10 min - 7
Combine rice with yogurt-egg mixture: Add the par-cooked rice to the large bowl with the yogurt-egg mixture. Gently fold until all the rice grains are evenly coated and yellow.
⏱️ 5 min - 8
Assemble the Tahchin: Preheat oven to 375°F. Grease a 9x13 inch baking dish or a large oven-safe pot with 2 tablespoons melted butter.
⏱️ 5 min•🌡️ 375 - 9
Spread half of the saffron-yogurt rice mixture evenly over the bottom of the prepared baking dish. Top with the cooked chicken and onion mixture, spreading it evenly over the rice layer.
⏱️ 5 min - 10
Cover the chicken layer with the remaining saffron-yogurt rice mixture, gently pressing down to create an even layer.
⏱️ 3 min - 11
Drizzle the remaining 2 tablespoons of melted butter over the top of the rice. Cover the baking dish tightly with aluminum foil.
⏱️ 2 min - 12
Bake for 60-75 minutes, or until the bottom crust (tahdig) is golden brown and crispy. To check, carefully lift a corner of the Tahchin with a spatula. If it's not golden, continue baking for another 10-15 minutes.
⏱️ 75 min•🌡️ 375 - 13
Once baked, remove from the oven and let rest for 10 minutes. To serve, place a large serving platter over the baking dish and carefully invert the Tahchin onto the platter.
⏱️ 10 min