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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.

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.

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.

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.

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.

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.

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.

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.

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).

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.

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.

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.

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.


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.

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.

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.

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.

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.

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.

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.

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.

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).

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.

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.

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.

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.
