Ingredients
Rice
- 600 gbasmati rice
- 2 tbspsalt, for the soaking water
The custard
- 400 gthick full-fat yoghurt
- 4egg yolks
- a generous pinch of saffron, ground and bloomed
- 100 gbutter, melted
- salt and pepper
Chicken
- 800 gboneless chicken thigh
- 1onion
- 1 tspturmeric
- juice of 1 lemon
- salt
To finish
- barberries, zereshk, fried briefly in butter with sugar
- slivered pistachios and almonds
Equipment
- a non-stick or well-seasoned oven dish
- baking paper
To serve
- turned out whole and cut in wedges
- with salad shirazi and mast-o-khiar
Directions
- Rinse the basmati in several changes of cold water until it runs clear. Rinsing washes off surface starch, which is what would otherwise make the grains stick together. Drain it and boil it in a large pot of well-salted water for only 5 to 7 minutes.
- Take it out while it is still firm at the centre, because it goes on to bake for an hour and would otherwise turn to paste. Bite a grain: it should be soft outside and still hard in the middle.
- Drain it and rinse it briefly in lukewarm water. Simmer the chicken with the onion, turmeric, lemon and salt for 25 minutes until just cooked. Cool it and shred or slice it into large pieces. Do not overcook the chicken here, since it will bake again inside the rice.
- Grind the saffron threads with a pinch of sugar in a mortar, then steep in 3 tablespoons of hot water for 20 minutes. Whisk the yoghurt, egg yolks, melted butter, bloomed saffron and seasoning until completely smooth.
- Use full-fat thick yoghurt and drain it first if it is at all watery. Wet yoghurt makes a soggy base that never crisps, and the crust is the entire point. Line the base of the dish with baking paper and butter it generously. Butter the sides thoroughly as well. Press it down hard and level. Any gap or thin patch becomes a hole in the finished crust.
- Lay the chicken over it, then the plain rice, then any remaining saffron rice on top. Do not press the upper layers down, which would compact the whole thing. Seal it properly, because the steam trapped inside is what cooks the rice through.
- Bake at 200°C (390°F) for 45 minutes, then reduce to 180°C for a further 30 to 45 minutes. Now the test, which is done by ear and by smell rather than by looking. Uncover it for the last 15 minutes if you want a firmer top. Now rest it for 10 minutes out of the oven. Scatter fried barberries, pistachios and almonds over.
- Fry the barberries for only 30 seconds in butter with a little sugar, since they burn almost instantly and turn bitter. Cut it into wedges like a cake and serve it hot.
Technique
- Barberries are sold dried in Iranian shops and should be rinsed before frying.
- Tahchin is also made with lamb, aubergine or spinach in place of chicken.
- It reheats well, covered, in a moderate oven.
Substitutions
- Greek yoghurt, drained thoroughly, in place of Persian yoghurt.
- Dried cranberries in place of barberries, which are sweeter and not the same.
Variations
- Made with lamb.
- Tahchin-e esfenaj, with spinach.
- Made in individual moulds.
History
Saffron and yoghurt rice baked in a mould until a crust forms, then cut into wedges.
Frequently asked questions
What is Tahchin?
Tahchin is a main from Iran: saffron-yogurt rice cake layered with chicken, cut in golden slabs. Saffron and yoghurt rice baked in a mould until a crust forms, then cut into wedges.
How long does Tahchin take to make?
Tahchin takes 40 min plus 2 hr marinating of preparation and 1 hr 30 min of cooking. The recipe makes 8 servings. It is rated hard to make.
What can I substitute in Tahchin?
Yes, within limits. Greek yoghurt, drained thoroughly, in place of Persian yoghurt. Dried cranberries in place of barberries, which are sweeter and not the same.
What is the most important thing to get right in Tahchin?
Rinse the basmati in several changes of cold water until it runs clear. Rinsing washes off surface starch, which is what would otherwise make the grains stick together. Drain it and boil it in a large pot of well-salted water for only 5 to 7 minutes.
