Tahchin Persian Saffron Rice Cake
Upside down layered saffron rice with chicken
Prep Time20 mins
Cook Time1 hr
Baking Time1 hr
Total Time2 hrs 20 mins
Course: Main Course
2 1/2 cups Long-grain basmati rice
2 Boneless skinless chicken breasts
1 Large onion
3 Eggs yolks only
1 cup Plain yogurt
7 tbsp Bloomed saffron
3 tbsp Barberries washed and soaked for 10 minutes
1 tsp turmeric
Salt to taste
6 tbsp Vegetable oil
3 tbsp Butter
2 tbsp Butter
3/4 cup Dried Barberries
1/2 tbsp Sugar
1 tsp Rose Water
2 tbsp Slivered Pistachios
Persian Rice Cake/Tahchin Recipe
Place the raw chicken breasts in a pot along with roughly chopped onion, turmeric, salt, pepper and a cup of water, bring to boil then reduce heat, cover and cook for an hour on medium-low heat. When cooked set aside to cool. Then Shred the chicken into pieces.
Heat butter in a pan. Then add chicken and 3 tbsp of bloomed saffron. Drain barberries, then add and mix well. Don’t forget to Season with salt and pepper. Read all about Iranian saffron and it’s preparation.
Meanwhile, Bring 6 cups of water to a boil in a large pot on medium-high heat, add the washed, soaked rice and boil for about 8-10 minutes or until rice grains are soft on the ends and firm in the center. Drain and pour some cool water over it to cool and separate the rice grains (this cool water rinse helps bring about a more fluffy rice). Set the rice aside.
In a large mixing bowl combine yogurt, yolks, oil, salt, pepper and the rest of saffron. Mix well.
Add the rice to the yogurt mixture, gently combine. (Do avoid braking rice grains.)
In a nonstick round or loaf cake tin add 3 tbsp of oil, move the oil around to cover the bottom uniformly. Ladle 2/3 of the rice in, Lay the rice mix on the bottom of the tin and press the rice up the sides of the tin by about 1 inch.
Pour chicken mix evenly in the hole.
Cover the entire surface with the rest of the rice, flatten the top with the back of a spoon while pressing down a little. You can drizzle some melted butter over the top layer of rice.
Cover with aluminum foil and poke holes into the aluminum foil using a knife to let the steam out. Bake in a preheated oven of 200°C, for about 45 minutes to an hour. The dish is ready once the crust forms.
Meanwhile, to prepare the barberries, melt the butter in a pan over medium-low heat. Add in barberries, stir until coated with butter. Add in sugar, rose water and slivered pistachios. Stir well. Barberries are ready once they’re shiny. Remove from the heat and set aside.
Once the Tahchin in ready, Take it out the oven and let it cool for a few minutes, this way the crust comes off easier. Place your serving platter on the cake tin. Hold firmly while wearing mittens and gently turn the tin over. Voila! You’re delicious Persian rice cake is ready.
Garnish with barberry mixture as you like.