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Tahchin (Crispy Saffron Rice Casserole Stuffed With Chicken)

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Remove baking dish from oven. Press half of the rice mixture into the bottom and up the sides to form a shell.
  8. Spread the shredded chicken and onion mixture evenly over the rice layer.
  9. Top with the remaining rice mixture, pressing gently to compact everything.
  10. 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.
  11. 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.

Nutrition

Find it online: https://savorymomskitchen.com/tahchin-crispy-saffron-rice-casserole-stuffed-with-chicken/