Tahchin is an exotic and a classic Persian Rice Cake that can be pan cooked or baked. However, this is the former version. This elegant dish is prepared during special occasions, where it is usually the centerpiece. The bottom crust known as Tahdig is the most important part of this cuisine.
It consists of basically rice, yoghurt, egg, saffron and chicken that is cooked in dum and gently inverted on a serving platter. It is then beautifully garnished with barberries, chopped pistachios and almonds. So check out the step by step pictorial recipe to prepare this one-pot wonder.
Tahchin is traditionally made in a non-stick pan / pot and cooked on a low flame till you get a nice crisp crust at the bottom. It is all about layering saffron rice at the bottom, followed by shredded chicken and then another layer of rice.
The presentation is the focal point in this recipe. Barberries, a sour dried fruit available in all Middle Eastern outlets is an integral ingredient in this recipe. But in the absence of it, you can substitute with dried cranberries. It is light on the tummy and is simply out of the world with a nice aromatic saffron flavour.
- 1 cup Basmati rice, soaked with 2 tbsp. salt for an hour
- 1-2 chicken breast
- 1 onion, chopped
- 1-2 garlic cloves, chopped (opt)
- salt to taste
- 1/2 tsp. each turmeric powder, pepper powder & coriander powder
- 1/4 cup barberries
- 1 tsp. sugar
- 1 cup yoghurt
- 1 egg
- 2 pinches of saffron soaked in 1/4 cup water
- 1 tbsp. rose water
- 6 tbsp. olive oil
- 3-4 tbsp. butter
- 1 tbsp. chopped pistachios
- 1 tbsp. chopped almonds
Boil the chicken in 2 cups water along with a pinch of salt, turmeric powder and pepper powder till tender. (Alternatively you can pressure cook for 2-3 whistles). Drain and shred them when cool.
Cook the rice in sufficient water till done. Drain and keep aside. In a bowl, whisk together yoghurt, egg, half of the saffron water, 2 tbsp. oil and rose water. Add half of the rice to the yoghurt mix and mix well. Cover and set aside for 5-10 minutes.
Heat 2 tbsp. oil and sauté the onion and garlic till light brown. Add the shredded chicken, salt to taste, turmeric powder, coriander powder and pepper powder. Mix everything well and cook for 1-2 minutes. Add half of the barberries. Give it a stir and keep aside.
Add half of the butter and stir fry the barberries along with the sugar and little water. Keep aside.
Heat remaining oil in a non-stick pan and layer the yogurt rice first and press it down. Now arrange the cooked chicken over it and finally layer the remaining rice.
Drizzle the remaining saffron water and butter. Cover with a foil and cook on a low flame for 20-25 minutes or till you get a nice crisp crust at the bottom.
Switch off the flame and let it remain as it is for 5-10 minutes. Now place a plate over it and gently flip it over.
Garnish with barberries, chopped pistachios and almonds. Serve as it is, with salad or spiced yoghurt for a nice comfort meal.
