Chicken and Eggplant Tahchin (Persian Layered Rice with Chicken and Eggplant)
Chicken and Eggplant Tahchin (Persian Layered Rice with Chicken and Eggplant)
Ingredients
For the Chicken
- 1 pound chicken breasts, boneless, skinless
- 1 onion, halved
- 3 garlic, cloves, smashed
- 1/2 teaspoon black peppercorns
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 4 cups water
For the Eggplant
- 2 eggplant, large
- 1 teaspoon salt, for sweating
- 1/2 cup vegetable oil, for frying
For the Rice
- 2 cups basmati rice
- 2 tablespoons salt, for parboiling
- 6 cups water, for soaking
- 8 cups water, for parboiling
For the Tahchin Mixture
- 1/2 teaspoon saffron threads, ground
- 1/4 cup hot water
- 1 cup plain yogurt, full-fat
- 1 egg, large
- 1/4 cup vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly and Garnish
- 2 tablespoons butter, melted
- 1/4 cup dried barberries
- 1/4 cup pistachios, chopped
- 1 tablespoon vegetable oil, for barberries
- 1/2 teaspoon granulated sugar
Instructions
- 1
Prepare the Chicken: Place chicken breasts in a large pot with 4 cups of water, onion, garlic, black peppercorns, 1 teaspoon salt, and 1/2 teaspoon turmeric. Bring to a boil, then reduce heat and simmer for 25 minutes, or until chicken is cooked through.
⏱️ 25 min00
- 2
Shred the Chicken: Remove chicken from the pot (reserve broth for other uses if desired). Once cool enough to handle, shred the chicken into fine pieces using two forks. Set aside.
⏱️ 10 min00
- 3
Prepare the Eggplant: Peel the eggplants and slice them lengthwise into 1/4-inch thick pieces. Sprinkle both sides with 1 teaspoon salt and let them sit for 20 minutes to draw out excess moisture. Pat dry thoroughly with paper towels.
⏱️ 20 min00
- 4
Fry the Eggplant: Heat 1/2 cup vegetable oil in a large frying pan over medium-high heat. Fry the eggplant slices in batches until golden brown and tender on both sides. Remove and place on paper towels to drain excess oil. Set aside.
⏱️ 10 min00
- 5
Soak the Rice: Rinse the basmati rice several times under cold water until the water runs clear. Place the rinsed rice in a bowl, cover with 6 cups of fresh water, and add 1 tablespoon of salt. Let soak for at least 30 minutes, or up to 2 hours.
⏱️ 30 min00
- 6
Bloom the Saffron: Grind the saffron threads into a fine powder using a mortar and pestle or by crushing between two spoons. Place the ground saffron in a small bowl and add 1/4 cup hot water. Let it steep for at least 10 minutes to release its color and aroma.
⏱️ 10 min00
- 7
Parboil the Rice: Drain the soaked rice. Bring 8 cups of water to a rolling boil in a large pot. Add the drained rice and 2 tablespoons of salt. Boil for 5-7 minutes, or until the rice grains are al dente (cooked on the outside but firm in the center). Drain immediately using a colander.
⏱️ 15 min00
- 8
Prepare the Tahchin Mixture: In a large mixing bowl, combine the full-fat plain yogurt, large egg, 1/4 cup vegetable oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half of the bloomed saffron water. Whisk until well combined.
⏱️ 5 min00
- 9
Assemble the Tahchin: Add about 2 cups of the parboiled rice to the yogurt mixture and gently fold until every grain is coated. Lightly grease a non-stick pot (preferably 8-inch diameter) with a thin layer of vegetable oil. Spread the saffron-yogurt rice mixture evenly on the bottom of the pot, pressing gently to form the tahdig (crispy crust).
⏱️ 15 min•🌡️ 350
- 10
Layer the Tahchin: Arrange half of the fried eggplant slices over the saffron-yogurt rice layer. Spread the shredded chicken evenly over the eggplant. Place the remaining eggplant slices over the chicken. Gently spoon the remaining plain parboiled rice over the layers, forming a dome shape. Drizzle the remaining bloomed saffron water and melted butter over the top of the rice. Cover the pot tightly with a lid, preferably wrapped in a clean kitchen towel to absorb steam.
- 11
Cook the Tahchin: Place the pot over medium-high heat for 10 minutes to establish the tahdig. Then, reduce the heat to low and cook for an additional 60-75 minutes, or until the tahdig is golden brown and crispy. Do not lift the lid during cooking.
⏱️ 75 min00
- 12
Rest and Invert: Once cooked, remove the pot from heat and let it rest, covered, for 10 minutes. This allows the tahdig to firm up and makes inversion easier. To serve, place a large serving platter over the pot and carefully invert the tahchin onto the platter.
⏱️ 10 min00
- 13
Prepare Garnish: While the tahchin rests, heat 1 tablespoon vegetable oil in a small pan over low heat. Add the dried barberries and 1/2 teaspoon granulated sugar. Sauté for 1-2 minutes until plump and glossy (be careful not to burn them). Remove from heat. Sprinkle the sautéed barberries and chopped pistachios over the inverted tahchin before serving.
⏱️ 5 min00
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Eggplant Tahchin (Persian Layered Rice with Chicken and Eggplant)
Ingredients
For the Chicken
- 1 pound chicken breasts, boneless, skinless
- 1 onion, halved
- 3 garlic, cloves, smashed
- 1/2 teaspoon black peppercorns
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 4 cups water
For the Eggplant
- 2 eggplant, large
- 1 teaspoon salt, for sweating
- 1/2 cup vegetable oil, for frying
For the Rice
- 2 cups basmati rice
- 2 tablespoons salt, for parboiling
- 6 cups water, for soaking
- 8 cups water, for parboiling
For the Tahchin Mixture
- 1/2 teaspoon saffron threads, ground
- 1/4 cup hot water
- 1 cup plain yogurt, full-fat
- 1 egg, large
- 1/4 cup vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly and Garnish
- 2 tablespoons butter, melted
- 1/4 cup dried barberries
- 1/4 cup pistachios, chopped
- 1 tablespoon vegetable oil, for barberries
- 1/2 teaspoon granulated sugar
Instructions
- 1
Prepare the Chicken: Place chicken breasts in a large pot with 4 cups of water, onion, garlic, black peppercorns, 1 teaspoon salt, and 1/2 teaspoon turmeric. Bring to a boil, then reduce heat and simmer for 25 minutes, or until chicken is cooked through.
⏱️ 25 min00 - 2
Shred the Chicken: Remove chicken from the pot (reserve broth for other uses if desired). Once cool enough to handle, shred the chicken into fine pieces using two forks. Set aside.
⏱️ 10 min00 - 3
Prepare the Eggplant: Peel the eggplants and slice them lengthwise into 1/4-inch thick pieces. Sprinkle both sides with 1 teaspoon salt and let them sit for 20 minutes to draw out excess moisture. Pat dry thoroughly with paper towels.
⏱️ 20 min00 - 4
Fry the Eggplant: Heat 1/2 cup vegetable oil in a large frying pan over medium-high heat. Fry the eggplant slices in batches until golden brown and tender on both sides. Remove and place on paper towels to drain excess oil. Set aside.
⏱️ 10 min00 - 5
Soak the Rice: Rinse the basmati rice several times under cold water until the water runs clear. Place the rinsed rice in a bowl, cover with 6 cups of fresh water, and add 1 tablespoon of salt. Let soak for at least 30 minutes, or up to 2 hours.
⏱️ 30 min00 - 6
Bloom the Saffron: Grind the saffron threads into a fine powder using a mortar and pestle or by crushing between two spoons. Place the ground saffron in a small bowl and add 1/4 cup hot water. Let it steep for at least 10 minutes to release its color and aroma.
⏱️ 10 min00 - 7
Parboil the Rice: Drain the soaked rice. Bring 8 cups of water to a rolling boil in a large pot. Add the drained rice and 2 tablespoons of salt. Boil for 5-7 minutes, or until the rice grains are al dente (cooked on the outside but firm in the center). Drain immediately using a colander.
⏱️ 15 min00 - 8
Prepare the Tahchin Mixture: In a large mixing bowl, combine the full-fat plain yogurt, large egg, 1/4 cup vegetable oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half of the bloomed saffron water. Whisk until well combined.
⏱️ 5 min00 - 9
Assemble the Tahchin: Add about 2 cups of the parboiled rice to the yogurt mixture and gently fold until every grain is coated. Lightly grease a non-stick pot (preferably 8-inch diameter) with a thin layer of vegetable oil. Spread the saffron-yogurt rice mixture evenly on the bottom of the pot, pressing gently to form the tahdig (crispy crust).
⏱️ 15 min•🌡️ 350 - 10
Layer the Tahchin: Arrange half of the fried eggplant slices over the saffron-yogurt rice layer. Spread the shredded chicken evenly over the eggplant. Place the remaining eggplant slices over the chicken. Gently spoon the remaining plain parboiled rice over the layers, forming a dome shape. Drizzle the remaining bloomed saffron water and melted butter over the top of the rice. Cover the pot tightly with a lid, preferably wrapped in a clean kitchen towel to absorb steam.
- 11
Cook the Tahchin: Place the pot over medium-high heat for 10 minutes to establish the tahdig. Then, reduce the heat to low and cook for an additional 60-75 minutes, or until the tahdig is golden brown and crispy. Do not lift the lid during cooking.
⏱️ 75 min00 - 12
Rest and Invert: Once cooked, remove the pot from heat and let it rest, covered, for 10 minutes. This allows the tahdig to firm up and makes inversion easier. To serve, place a large serving platter over the pot and carefully invert the tahchin onto the platter.
⏱️ 10 min00 - 13
Prepare Garnish: While the tahchin rests, heat 1 tablespoon vegetable oil in a small pan over low heat. Add the dried barberries and 1/2 teaspoon granulated sugar. Sauté for 1-2 minutes until plump and glossy (be careful not to burn them). Remove from heat. Sprinkle the sautéed barberries and chopped pistachios over the inverted tahchin before serving.
⏱️ 5 min00