Tahchin (Persian Saffron Chicken and Rice Casserole)
Tahchin (Persian Saffron Chicken and Rice Casserole)
Ingredients
For the Saffron Infusion
- 1 teaspoon saffron threads, crushed
- 1/2 teaspoon granulated sugar
- 1/2 cup hot water
For the Braised Chicken
- 2 yellow onions, sliced
- 2 1/2 pounds bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 lemon, juiced (for 2 tablespoons juice)
For the Basmati Rice
- 2 cups basmati rice
- 4 cups water
- 1 teaspoon salt
For the Tahchin Mixture
- 3 large eggs
- 1/2 lemon, juiced (for 1 tablespoon juice)
- 1/4 cup olive oil
Instructions
- 1
Prepare the saffron infusion: In a mortar and pestle, crush the saffron threads with the granulated sugar until finely ground. Transfer to a small bowl, add the hot water, and let steep for at least 15 minutes to release its color and flavor. This will yield about 1/2 cup of saffron liquid.
⏱️ 15 min
- 2
Braise the chicken: Preheat your oven to 350°F. In a Dutch oven or large oven-safe pot with a lid, spread the sliced yellow onions evenly on the bottom. Season the chicken thighs generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Place the chicken on top of the onions. Pour 1/4 cup of the prepared saffron liquid over the chicken, then squeeze the fresh lemon juice over it. Cover the pot and braise in the preheated oven for 1 hour, or until the chicken is tender and easily shredded.
⏱️ 75 min•🌡️ 350
- 3
Prepare the chicken filling: Carefully remove the chicken from the pot and set aside to cool slightly. Leave the caramelized onions and any pan juices in the pot. Once cool enough to handle, shred the chicken meat from the bones, discarding the skin and bones. Return the shredded chicken to the pot with the caramelized onions and pan juices. Season with an additional 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, mixing well to combine. Set aside.
⏱️ 15 min
- 4
Cook the basmati rice: While the chicken is braising, rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 4 cups of water, and 1 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the water is absorbed and the rice is tender. Fluff with a fork and let cool slightly.
⏱️ 20 min
- 5
Prepare the tahchin rice mixture: In a large mixing bowl, whisk the large eggs until well combined. Add the remaining 1/4 cup of saffron liquid and 1 tablespoon of fresh lemon juice, whisking until fully incorporated. Add the cooked basmati rice to the egg and saffron mixture, gently folding until all the rice grains are evenly coated.
⏱️ 10 min
- 6
Assemble the casserole: Preheat your oven to 375°F. Generously pour the 1/4 cup of olive oil into the bottom of a 9x13 inch glass baking dish, ensuring the bottom and sides are well coated. Spread half of the saffron-infused rice mixture evenly over the bottom of the dish, pressing down gently to form a compact layer. Spoon the shredded chicken and onion filling over the rice layer, spreading it evenly. Top with the remaining saffron-infused rice mixture, gently spreading it to cover the chicken filling. Cover the baking dish tightly with aluminum foil.
⏱️ 10 min•🌡️ 375
- 7
Bake and serve: Bake the covered casserole for 45 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the top is golden brown and a crispy crust (tahdig) has formed on the bottom. Carefully remove from the oven and let rest for 5-10 minutes. To serve, place a large serving platter upside down over the baking dish, then carefully invert the casserole onto the platter. Slice and serve immediately, revealing the beautiful layers and crispy bottom.
⏱️ 60 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Tahchin (Persian Saffron Chicken and Rice Casserole)
Ingredients
For the Saffron Infusion
- 1 teaspoon saffron threads, crushed
- 1/2 teaspoon granulated sugar
- 1/2 cup hot water
For the Braised Chicken
- 2 yellow onions, sliced
- 2 1/2 pounds bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 lemon, juiced (for 2 tablespoons juice)
For the Basmati Rice
- 2 cups basmati rice
- 4 cups water
- 1 teaspoon salt
For the Tahchin Mixture
- 3 large eggs
- 1/2 lemon, juiced (for 1 tablespoon juice)
- 1/4 cup olive oil
Instructions
- 1
Prepare the saffron infusion: In a mortar and pestle, crush the saffron threads with the granulated sugar until finely ground. Transfer to a small bowl, add the hot water, and let steep for at least 15 minutes to release its color and flavor. This will yield about 1/2 cup of saffron liquid.
⏱️ 15 min - 2
Braise the chicken: Preheat your oven to 350°F. In a Dutch oven or large oven-safe pot with a lid, spread the sliced yellow onions evenly on the bottom. Season the chicken thighs generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Place the chicken on top of the onions. Pour 1/4 cup of the prepared saffron liquid over the chicken, then squeeze the fresh lemon juice over it. Cover the pot and braise in the preheated oven for 1 hour, or until the chicken is tender and easily shredded.
⏱️ 75 min•🌡️ 350 - 3
Prepare the chicken filling: Carefully remove the chicken from the pot and set aside to cool slightly. Leave the caramelized onions and any pan juices in the pot. Once cool enough to handle, shred the chicken meat from the bones, discarding the skin and bones. Return the shredded chicken to the pot with the caramelized onions and pan juices. Season with an additional 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, mixing well to combine. Set aside.
⏱️ 15 min - 4
Cook the basmati rice: While the chicken is braising, rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 4 cups of water, and 1 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the water is absorbed and the rice is tender. Fluff with a fork and let cool slightly.
⏱️ 20 min - 5
Prepare the tahchin rice mixture: In a large mixing bowl, whisk the large eggs until well combined. Add the remaining 1/4 cup of saffron liquid and 1 tablespoon of fresh lemon juice, whisking until fully incorporated. Add the cooked basmati rice to the egg and saffron mixture, gently folding until all the rice grains are evenly coated.
⏱️ 10 min - 6
Assemble the casserole: Preheat your oven to 375°F. Generously pour the 1/4 cup of olive oil into the bottom of a 9x13 inch glass baking dish, ensuring the bottom and sides are well coated. Spread half of the saffron-infused rice mixture evenly over the bottom of the dish, pressing down gently to form a compact layer. Spoon the shredded chicken and onion filling over the rice layer, spreading it evenly. Top with the remaining saffron-infused rice mixture, gently spreading it to cover the chicken filling. Cover the baking dish tightly with aluminum foil.
⏱️ 10 min•🌡️ 375 - 7
Bake and serve: Bake the covered casserole for 45 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the top is golden brown and a crispy crust (tahdig) has formed on the bottom. Carefully remove from the oven and let rest for 5-10 minutes. To serve, place a large serving platter upside down over the baking dish, then carefully invert the casserole onto the platter. Slice and serve immediately, revealing the beautiful layers and crispy bottom.
⏱️ 60 min•🌡️ 375