Tahchin
Tahchin is considered one of the crowning achievements of Persian rice cookery. The moment of flipping it onto the platter — revealing the golden crust — is a moment of pride for every Iranian cook.
Iran's spectacular baked rice cake — saffron rice mixed with yoghurt and egg, layered with chicken, and baked until the bottom forms a magnificent golden crust that is flipped onto a platter.
Ingredients
Method
Mix parboiled rice with yoghurt, egg yolks, half the saffron and salt until well combined.
Melt butter in a deep oven dish or non-stick pot.
Press half the rice mixture firmly into the bottom — this becomes the crust.
Mix shredded chicken with barberries and remaining saffron. Layer over rice.
Press remaining rice mixture firmly over the chicken.
Cover tightly with foil. Bake at 180°C for 60-70 minutes.
Rest 10 minutes. Invert dramatically onto a large platter — the golden crust is on top.
The foil seal must be completely airtight — any steam escaping prevents the crust from forming properly.
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