Persian Chicken Tahchin — Saffron Rice Cake with Chicken

What you need

Ingredients

• 300 g chicken breast
• 160 g basmati rice
• 1 medium onion, quartered
• 150 g plain Greek yogurt
• 1 large egg
• 1 egg yolk
• 1/2 tsp saffron threads
• 3 tbsp hot water, for blooming the saffron
• 20 g butter, divided
• 1 tbsp olive oil
• 1/2 tsp ground turmeric
• 1/2 tsp ground black pepper
• 3/4 tsp salt, plus extra for cooking the rice
• 30 g dried barberries (zereshk)
• 1 tsp sugar, optional

Cooking method

Step by step

1. Lightly grind the saffron threads, add 3 tbsp hot water and leave covered for about 15 minutes to bloom.
2. Place the chicken breast, onion, turmeric, black pepper, 1/2 tsp salt and about 150 ml water in a small saucepan.
3. Bring just to a boil, then immediately reduce the heat. Cover and gently simmer for about 15–20 minutes, or until the thickest part of the chicken reaches 74°C.
4. Remove the chicken, allow it to cool slightly and cut or tear it into medium-sized pieces.
5. Rinse the basmati rice several times until the water is substantially clearer. Soak for 20–30 minutes if time allows, then drain.
6. Bring a large pot of salted water to a full boil. Add the rice and boil uncovered for approximately 5–7 minutes, until the outside of the grains is tender but the centre remains slightly firm.
7. Drain the rice immediately and allow it to cool for several minutes.
8. Preheat the oven to 180°C conventional or 170°C fan.
9. Whisk together the Greek yogurt, whole egg, egg yolk, bloomed saffron, 15 g melted butter, olive oil and 1/4 tsp salt.
10. Gently fold the parboiled rice into the saffron-yogurt mixture until evenly coated.
11. Grease the bottom and sides of a 16–18 cm baking dish with a little butter or oil.
12. Spread approximately half of the saffron rice mixture over the base and press it gently into an even layer.
13. Arrange the chicken over the rice, keeping it about 1–2 cm away from the sides of the dish.
14. Cover the chicken with the remaining saffron rice and gently press the surface so the Tahchin holds together.
15. Cover the dish tightly with foil and bake for 35 minutes.
16. Remove the foil and continue baking for approximately 20–30 minutes, until the sides and base develop a deep golden crust.
17. Remove from the oven and leave the Tahchin undisturbed for 10 minutes.
18. Meanwhile, rinse and drain the barberries.
19. Melt the remaining 5 g butter in a small pan over low heat. Add the barberries and optional sugar and stir gently for 30–60 seconds. Remove from the heat before the barberries darken.
20. Run a thin knife around the edge of the Tahchin. Place a serving plate over the baking dish and carefully invert it.
21. Top the golden Tahchin with the warm barberries and serve.

From the kitchen

Process photographs

The raw ingredients

Cooking the chicken

Draining the rice

Adding mixing yogurt, saffron and rice

Shredding the chicken