Persian-Style Baked Saffron Rice with Chicken
Our version of tahchin, a traditional Persian “cake” of rice, with a crispy, golden crust, is studded with juicy chicken thighs and currents. OR This golden, crisp-crusted rice “cake”—our version of Persian tahchin—is flipped upside down, then broken with a spoon to reveal tender bites of chicken, stuffed inside.
- Makes4 servings
- Cook Time1 hour 50 minutes
- Active time plus cooling30 minutes active, plus soaking
- 11
Tahchin is a traditional Persian dish of basmati rice mixed with saffron, yogurt and egg yolks, then baked into a cake. For serving, the rice is inverted out of the baking vessel, revealing the tahdig, or the crisp, deeply browned crust, which many consider the main attraction of the dish. Though tahchin can be plain, it often is filled with cooked vegetables or meat. Here, we make tahchin morgh, or tahchin with chicken. We take a shortcut, however, and simply layer uncooked pieces of seasoned chicken thighs into the rice so they bake right into the grains. For even cooking, it’s important to soak and parboil the rice in generously salted water, then drain it well to remove excess moisture that otherwise would cause the rice to become soggy. Dried barberries are a traditional ingredient in tahchin, but instead we use easier to source dried currants to add pops of sweet-tart flavor. You will need a 9-inch deep-dish glass pie plate for this recipe. The glass not only conducts heat well so the rice forms a nice bottom crust, it also allows you to monitor browning. For make-ahead convenience, the rice can be put into the pie plate, covered and refrigerated for up to eight hours. When you’re ready to bake, drizzle on the melted butter, cover with foil and bake as directed (no need to increase the timing). A bright tomato-onion salad is a nice accompaniment to the tahchin.
Don’t use a metal baking pan or a ceramic pie plate. Neither will brown and crisp the bottom crust as well as glass. Also, be sure the oven rack is in the lowest position, as proximity to the heating element will assist with browning.
Step 1
In a medium bowl, combine the rice with enough water to cover by about 1 inch. Set aside at room temperature for at least 30 minutes or up 12 hours. Drain the rice in a fine-mesh sieve, then rinse under cool running water and drain again.
Step 2
In a small bowl, stir together the saffron and boiling water; set aside. Heat the oven to 400°F with a rack in the lowest position. Brush the bottom and sides of a 9-inch deep-dish glass pie plate with 2 tablespoons of the oil.
Step 3
In a medium bowl, combine the chicken, remaining 1 tablespoon oil, 1 teaspoon of the lemon zest, the garlic, ½ teaspoon each salt and pepper and 1 tablespoon of the saffron water. Stir until the chicken is evenly coated; set aside at room temperature.
Step 4
In a large saucepan, bring 2 quarts water to a boil. Meanwhile, in a large bowl, combine the yogurt, egg yolk, remaining 2 teaspoons lemon zest and remaining saffron water; whisk until well combined.
Step 5
When the water reaches a boil, stir in the rice and 2 tablespoons salt. Return to a boil and cook, stirring occasionally, for 5 minutes; it will not be fully cooked. Drain the rice in a fine-holed colander or large fine-mesh sieve, shaking to remove excess water. Add the rice to the yogurt mixture and stir until thoroughly combined.
Step 6
Add about 1½ cups rice mixture to the prepared pie plate, gently pressing it into an even layer over the bottom and about halfway up the sides. Stir the chicken mixture and the currants into the remaining rice mixture, then transfer to the pie plate and distribute in an even layer; do not compact the rice mixture.
Drizzle the melted butter evenly over top. Cover tightly with foil and bake for 1 hour. Carefully remove the foil and continue to bake until the bottom is golden brown, about 10 minutes. Remove from the oven and let rest for about 5 minutes.
Step 7
Run a silicone spatula around the edge to loosen the rice from the pie plate. Invert a serving platter over the pie plate. Holding the platter against the pie plate, carefully invert the two together. Carefully remove the pie plate. Sprinkle with parsley and pistachios.
