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PersianAuthentic Cuisine

Tahchin

Serves 4 to 6 Entree chicken, Poultry

Tahchin

Tahchin, a cherished dish from Isfahan, brings the warmth of Persian home cooking to the table. It is traditionally prepared for family gatherings, where the comfort of sharing a meal speaks louder than any words. The method is as much about touch as it is about taste, with salt judged by hand and fat used generously, reflecting the intuitive wisdom of home cooks.

The result is a layered masterpiece, where fragrant basmati rice meets tender chicken, all bound by the richness of yogurt and eggs. The golden hue from saffron, contrasted by tart barberries, creates a symphony of flavors. Each bite offers a balance of savory and subtle sweetness, embodying the essence of Persian hospitality.

Ingredients

  • 400 gbasmati rice
  • 500 gchicken thigh — cooked
  • 2eggs
  • 200 gyogurt
  • 3 tbspbarberries
  • pinchsaffron
  • 2 tbspvegetable oil
  • 1 tspfine sea salt

Method

  1. Start by rinsing 400 g of basmati rice under cold water until the water runs clear to remove excess starch. This will help achieve separate, fluffy grains. Soak the rice in a bowl of water for at least 30 minutes to allow the grains to elongate during cooking.
  2. While the rice is soaking, pat 500 g of chicken thighs dry with paper towels. Season them with 1 tsp of fine sea salt and a pinch of saffron. Heat 2 tbsp of vegetable oil in a large skillet over medium-high heat. Brown the chicken on both sides until golden, about 5-7 minutes per side, ensuring a flavorful crust forms.
  3. Remove the chicken from the skillet and set aside. In the same skillet, add 3 tbsp of barberries and sauté for about 2 minutes until they plump up and release their tart aroma. This step infuses the oil with a tangy flavor that will permeate the dish.
  4. Return the chicken to the skillet with the barberries. Add enough water to cover the chicken halfway and bring to a gentle simmer. Cover the skillet and cook until the chicken is tender, about 20 minutes. The chicken should be cooked through and easily shredded with a fork.
  5. While the chicken is cooking, beat 2 eggs in a large mixing bowl. Add 200 g of yogurt and a pinch of saffron, stirring until well combined. This mixture will form the base of the tahchin, giving it a rich, creamy texture.
  6. Drain the soaked rice and add it to the yogurt mixture, stirring until the grains are evenly coated. This ensures that the rice absorbs the flavors and forms a cohesive crust during baking.
  7. Preheat your oven to 180°C (350°F). In a large ovenproof dish, spread half of the rice mixture evenly across the bottom. Layer the cooked chicken and barberries over the rice, then cover with the remaining rice mixture, pressing down gently to compact the layers.
  8. Cover the dish with aluminum foil and bake in the preheated oven for about 1 hour. The tahchin is ready when the edges are golden brown and the rice has formed a firm crust. Let it rest for a few minutes before inverting onto a serving platter. Finish with fresh herbs if desired and serve warm.
Cover of Authentic Persian Cuisine
From the cookbook

Authentic Persian Cuisine

This recipe is from Authentic Persian Cuisine by Yassine Sbiti — the Persian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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