This golden, fragrant tahchin is a beloved Persian rice casserole made with saffron, yogurt, and tender chicken. Baked until the bottom forms a beautifully crisp crust, it offers a striking presentation and deeply comforting flavors, perfect for family meals or festive gatherings.
Why You’ll Love This Recipe
Tahchin combines fluffy, aromatic rice with a rich, savory chicken filling and a signature crispy base known as tahdig. The yogurt and egg bind the rice into neat slices, while saffron adds color and elegance. It’s hearty, satisfying, and impressive without being complicated.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken filling
Boneless skinless chicken thighs or breasts: 1 ½ pounds
Plain whole-milk yogurt: 2 tablespoons
Ground cumin: 1 teaspoon
Ground turmeric: ½ teaspoon
Fine salt: 1 teaspoon
Fresh lemon juice: 2 tablespoons
Yellow onion, finely grated with juices: 1 medium
For cooking the onions and chicken
Yellow onions, thinly sliced: 2 large
Olive oil: 3 tablespoons
Fine salt: ½ teaspoon
Water: 2 to 4 tablespoons, as needed
For the rice
Basmati rice: 3 cups
Water: 4 cups
Fine salt: 1 tablespoon
Olive oil: 3 tablespoons
For the saffron yogurt mixture
Large egg: 1
Plain whole-milk yogurt: 1 ½ cups
Olive oil: 2 tablespoons
Saffron threads: ½ teaspoon, bloomed in 3 tablespoons hot water
Ground cumin: 1 tablespoon
Fine salt: 1 teaspoon
Fresh lemon juice: 2 tablespoons
For the baking dish
Olive oil: 3 tablespoons
Optional for serving
Ghee or butter: 2 tablespoons
Directions
In a shallow bowl, mix 2 tablespoons yogurt with 1 teaspoon cumin, turmeric, salt, lemon juice, and the grated onion with its juices. Add the chicken, coat thoroughly, and set aside at room temperature.
Heat a large heavy skillet over medium heat. Add the sliced onions and cook until they release moisture and turn translucent. Stir in olive oil and salt and continue cooking until lightly golden. Push onions aside, add the chicken, and cook until fully done, turning every few minutes. Add small splashes of water if needed. Shred the chicken and mix with the onions.
Rinse the basmati rice under warm water until clear. Combine rice, water, and salt in a pot and bring to a boil. Cook until the rice is just tender and most water is absorbed. Drain, rinse with cold water, then drizzle with olive oil and gently toss.
Preheat the oven to 400°F. Coat the bottom and sides of a 9 x 13-inch baking dish with olive oil and place it briefly in the oven to warm.
In a large bowl, whisk the egg, yogurt, olive oil, saffron water, cumin, salt, and lemon juice until smooth. Gently fold in the cooked rice.
Remove the baking dish from the oven. Press half of the rice mixture firmly into the bottom and sides. Layer the shredded chicken and onions evenly over the rice. Top with the remaining rice mixture, pressing gently to compact.
Cover with foil, poke small holes in the center, and bake for 75 to 90 minutes, rotating halfway through, until the bottom is deeply golden. Remove foil near the end if needed. Let rest for 5 minutes, then invert onto a platter so the crispy crust is on top. Add ghee or butter if desired.
Servings and timing
Servings: 6
Prep time: 30 minutes
Cooking time: 1 hour 45 minutes
Total time: About 2 hours 15 minutes
Storage/Reheating
Store leftover tahchin in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven, loosely covered with foil, until warmed through. This method preserves the crispy texture better than reheating in the microwave.
FAQs
What is tahchin?
Tahchin is a Persian baked rice dish made with yogurt, egg, saffron, and a savory filling, known for its crispy base.
Can I prepare tahchin ahead of time?
Yes, you can assemble it several hours ahead and bake it just before serving.
What type of rice should I use?
Aged basmati rice is best for its aroma and texture.
Why is yogurt used in this recipe?
Yogurt adds flavor, richness, and helps bind the rice into a firm casserole.
How do I get a crispy bottom?
Use enough oil, preheat the baking dish, and bake long enough for the crust to form.
Can I make this dish without saffron?
Saffron is traditional, but you can reduce the amount if needed; the texture will still be good.
Is tahchin served hot or warm?
It’s best served warm, when the crust is crisp and the interior is tender.
Can leftovers be frozen?
Tahchin can be frozen in portions, though the crust may soften slightly after reheating.
Why does the rice need to be parboiled?
Parboiling ensures the rice cooks evenly and doesn’t become mushy during baking.
What sides pair well with tahchin?
Fresh herbs, yogurt, and pickled vegetables complement the rich flavors nicely.
Conclusion
Tahchin is a stunning and comforting rice dish that brings together saffron-scented rice, savory chicken, and a signature crispy crust. With its rich flavors and elegant presentation, it’s a recipe that feels special while remaining deeply satisfying and approachable.
Tahchin is a Persian baked rice casserole featuring saffron, yogurt, and tender chicken, layered and baked until the bottom forms a crisp golden crust. With aromatic spices and rich texture, it’s an impressive and comforting dish.
Author:Sophia
Prep Time:30 minutes
Cook Time:1 hour 45 minutes
Total Time:2 hours 15 minutes
Yield:6 servings
Category:Main Dish
Method:Baking
Cuisine:Persian
Diet:Halal
Ingredients
1 ½ pounds boneless skinless chicken thighs or breasts
2 tablespoons plain whole-milk yogurt
1 teaspoon ground cumin
½ teaspoon ground turmeric
1 teaspoon fine salt (for marinade)
2 tablespoons fresh lemon juice
1 medium yellow onion, finely grated with juices
2 large yellow onions, thinly sliced
3 tablespoons olive oil (for cooking onions)
½ teaspoon fine salt (for onions)
2 to 4 tablespoons water, as needed
3 cups basmati rice
4 cups water (for boiling rice)
1 tablespoon fine salt (for boiling rice)
3 tablespoons olive oil (for rice)
1 large egg
1 ½ cups plain whole-milk yogurt
2 tablespoons olive oil (for yogurt mixture)
½ teaspoon saffron threads, bloomed in 3 tablespoons hot water
1 tablespoon ground cumin (for yogurt mixture)
1 teaspoon fine salt (for yogurt mixture)
2 tablespoons fresh lemon juice (for yogurt mixture)
3 tablespoons olive oil (for baking dish)
2 tablespoons ghee or butter (optional, for serving)
Instructions
In a bowl, mix 2 tablespoons yogurt, 1 teaspoon cumin, ½ teaspoon turmeric, 1 teaspoon salt, 2 tablespoons lemon juice, and the grated onion. Add chicken, coat well, and set aside at room temperature.
In a large skillet over medium heat, cook sliced onions until they release moisture and become translucent. Add 3 tablespoons olive oil and ½ teaspoon salt, and cook until lightly golden.
Push onions aside, add marinated chicken, and cook until fully cooked, turning occasionally. Add small amounts of water if needed to prevent sticking. Shred chicken and combine with onions. Set aside.
Rinse rice until water runs clear. In a pot, combine rice, 4 cups water, and 1 tablespoon salt. Boil until just tender. Drain and rinse with cold water. Drizzle with 3 tablespoons olive oil and toss gently.
Preheat oven to 400°F (200°C). Coat a 9 x 13-inch baking dish with 3 tablespoons olive oil and place in oven briefly to heat.
In a large bowl, whisk together 1 egg, 1½ cups yogurt, 2 tablespoons olive oil, saffron water, 1 tablespoon cumin, 1 teaspoon salt, and 2 tablespoons lemon juice until smooth. Gently fold in cooked rice.
Remove baking dish from oven. Press half of the rice mixture into the bottom and up the sides to form a shell.
Spread the shredded chicken and onion mixture evenly over the rice layer.
Top with the remaining rice mixture, pressing gently to compact everything.
Cover dish tightly with foil, poke a few small holes, and bake for 75 to 90 minutes, rotating halfway through. Uncover near the end to crisp further if needed.
Let rest for 5 minutes after baking, then invert onto a serving platter. Top with ghee or butter if desired, and serve warm.
Notes
Use aged basmati rice for best texture and aroma.
Preheating the baking dish helps form a crispier crust.
Tahchin can be assembled ahead of time and baked just before serving.
For a vegetarian version, substitute the chicken with sautéed mushrooms or eggplant.
To maintain crispness, reheat leftovers in the oven instead of microwave.
