Persian Tahchin (Baked Saffron Rice Cake with Chicken)Middle Eastern

Persian Tahchin (Baked Saffron Rice Cake with Chicken)

Basmati rice set with saffron yogurt and egg yolk, layered with marinated chicken and baked slowly until the bottom turns into a thick, golden crust, then turned out whole like a cake. A Persian dish for guests and celebrations.

145+ waiting: Plus 2 hours of waiting time (soaking, marinating, rising or chilling)Hands-on (minutes)
6Servings
hardDifficulty
Prep:
25 minutes
Cook:
2 hours
Waiting:
2 hours (Marinate the chicken in the yogurt mix for at least 2 hours.)
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

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Set up your tools

Oven and tray, Tongs and thermometer, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Marinating

    2 hours

    Steep the saffron in 45 ml of hot water. Whisk the yogurt, egg yolks, half of the saffron liquid, the orange blossom water, orange zest, 6 g of the salt and the black pepper. Cut the chicken into 2 cm pieces, toss it with a third of the mix and refrigerate for at least 2 hours.

    Success cue

    Chicken coated in a pale golden yogurt.

  2. 02

    Soaking

    30 minutes

    Rinse the rice and soak it for 30 minutes.

    Success cue

    White, opaque grains.

  3. 03

    Parboiling

    12 minutesHigh heat

    Bring 2.5 litres of water to a boil with 36 g of the salt. Add the drained rice, boil for 5 minutes and drain.

    Success cue

    Grains soft outside with a firm centre.

  4. 04

    Assembly

    10 minutes

    Heat the oven to 190°C. Melt the butter and brush a 2-litre ovenproof dish with 30 g of it. Mix half of the rice with the rest of the yogurt mix and press it over the base and up the sides. Lay the chicken on top, cover with the rest of the rice and drizzle with the remaining butter and saffron liquid.

    Success cue

    An even, pressed layer of yellow rice.

  5. 05

    Baking

    1 hour and 30 minutesOven heat

    Cover tightly with foil and bake for 90 minutes until the base is deep golden at the edges.

    Success cue

    A golden crust visible at the edges.

    Watch out

    Chicken must reach 74°C in the thickest part.

  6. 06

    Serving

    10 minutes

    Rest for 10 minutes, run a knife around the edge and turn the tahchin out onto a platter.

    Success cue

    A whole golden cake with a crisp top.

PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.

Cooking tips

Extra tip

Egg yolk in the yogurt is what binds the rice into a crust that turns out in one piece.

  • • Use a glass dish so you can check the colour of the crust through the side.
  • • Press the base layer firmly; a loose layer will not form a single crust.

Common mistakes

  • • Cooking the rice fully before baking, so the cake turns mushy.
  • • Turning it out without resting, so the crust sticks to the dish.

Substitutions

  • • Instead of chicken thighs: chicken breast, marinated for no more than 6 hours
  • • Instead of orange blossom water: rose water

Serving ideasServe in wedges with plain yogurt and a herb and cucumber salad.

Estimated nutrition per serving

Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.

Calories
≈ 495
Protein
24.2g
Carbs
55.9g
Fat
18.4g
Calculation source and assumptions

USDA Standard Reference

Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.

Potential allergens

Milk, Egg

Compound ingredients vary by product; check labels and possible cross-contact.

Frequently Asked Questions

What does tahchin mean?

It means arranged at the bottom in Persian, after the layers of rice and chicken set in the base of the dish.

Can I make it ahead?

Assemble it up to a day ahead and keep it covered in the fridge; add 15 minutes to the baking time.

What goes on top?

Iranians often scatter barberries warmed in butter with a little sugar, and slivered pistachios or almonds.

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