Tahchin – Persian Saffron Rice Cake with Chicken

Name: Tahchin – Persian Saffron Rice Cake with Chicken
Prep time: 19 min
Cook time: 118 min
Total time: 137 min
Yield: 4
Ingredients: 3 cups Rice (par-cooked); 100 g Yogurt (10% fat); 3 Egg yolks; 8 tbsp Oil; 3 tbsp Saffron (dissolved); to taste Salt; to taste Black pepper; to taste Cumin; to taste Paprika powder; 1 large Onion (large); 300 g Chicken breast; a little Cinnamon; a little Turmeric; 50 g Barberries; 50 g Almonds

Recipe by Falk & Hossein (@mefi.cuisine) on Instagram · View original post

Golden, crispy Persian tahchin: par-cooked rice folded with saffron yogurt and egg yolks, layered with a spiced chicken, barberry and almond filling, then cooked slowly on low heat until a crunchy crust forms.

Health score 5.4/10
137 min
Prep 19 min
Serves 4
Medium
679 kcal

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Ingredients

Rice (par-cooked)Cooked only until half-done, then drained and cooled3 cups
Yogurt (10% fat)Full-fat yogurt keeps the rice cake juicy and helps it hold together100 g
Egg yolks3
Onion (large)1 large
Chicken breast300 g
Barberries50 g
Almonds50 g

You probably have these

Oil2 tbsp for the saffron rice, 6 tbsp for the chicken filling8 tbsp
Saffron (dissolved)1 tbsp for the rice, 2 tbsp for the chicken filling3 tbsp
SaltUsed in both the rice and the chicken fillingto taste
Black pepperUsed in both the rice and the chicken fillingto taste
Cuminto taste
Paprika powderto taste
Cinnamona little
Turmerica little

Method

Cook the rice only until half-done, then drain it and let it cool.
Mix 100 g yogurt (10% fat), 3 egg yolks, 2 tbsp oil, 1 tbsp dissolved saffron, salt, pepper, cumin and paprika into a smooth saffron mixture.
For the chicken filling, heat 6 tbsp oil in a pan and sauté the chopped large onion in it.
Add the 300 g chicken breast with a little cinnamon, turmeric, salt and pepper and cook until the chicken is done.
Stir the 50 g barberries, 50 g almonds and 2 tbsp dissolved saffron into the chicken filling.
Fold the cooled par-cooked rice into the saffron yogurt mixture.
Layer the rice and the chicken filling in a pot, press it down and cook on low heat so the crust turns golden brown without burning.
Let the tahchin rest briefly after cooking, then carefully invert it onto a plate.

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