Tahchin

Name: Tahchin
Prep time: 40 min
Cook time: 80 min
Yield: 6
Ingredients: 3 cups basmati rice; 1 1/2 lb boneless chicken thighs; 1 cup plain yogurt; 2 large egg yolks; 1/2 tsp saffron threads, crushed; 1 tsp ground turmeric; 1 large onion, grated; 1 tsp salt; 1/2 tsp ground black pepper; 1/2 cup butter or oil, melted; 1/4 cup dried barberries or slivered pistachios, for garnish

A golden saffron rice cake baked with tender chicken and yogurt, with a crunchy crust, the showstopper of Persian festive tables.

⏱ 40 minPrep time

🔥 1 hr 20 minCook time

🍽 6Servings

🏷 DinnerCategory

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Tahchin is festive Persian cooking at its most impressive: a tall, golden cake of saffron rice baked with a layer of juicy chicken in the middle. The rice is mixed with yogurt and eggs, which turn the outside into a thick, crunchy crust while the inside stays soft and creamy. It is sliced like a cake and served in wedges, always to applause. The dish is said to come from the royal kitchens, where cooks had time to press rice into perfect molds; today it is the centerpiece of weddings and big family gatherings.

A crackling golden crust with a tender heart

Each wedge has a crackling saffron-gold crust, a tender, fragrant interior, and a generous filling of turmeric-scented chicken. The yogurt in the batter gives it a subtle tang that cuts the richness. Tahchin is the dish Iranians make when they want to feed a crowd something unforgettable, and the leftovers, if there are any, are fought over. Slice it at the table so everyone can admire the layers before the wedges disappear.

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Step by stepInstructions

Rinse and soak the rice for 30 minutes, then parboil in salted water for 6 minutes. Drain well.
Simmer the chicken with the grated onion, turmeric, salt, and pepper in 1 cup of water until cooked through, about 25 minutes. Shred the meat.
Dissolve the saffron in 3 tablespoons of hot water.
Stir together the yogurt, egg yolks, half the saffron water, and a pinch of salt, then fold into the rice.
Pour half the melted butter into a 9-inch round baking dish and spread half the rice in the bottom, pressing firmly.
Spread the shredded chicken over the rice, then cover with the remaining rice, pressing and smoothing the top. Drizzle with the rest of the butter.
Bake at 375 degrees F for 70 to 80 minutes until the top is deep golden and a knife slides in easily.
Let rest 10 minutes, loosen the edges, and invert onto a platter. Drizzle with the remaining saffron water and garnish with barberries or pistachios.

💡 Chef tips & storage

Press the rice into the pan firmly — the crust depends on it. Let the tahchin rest 10 minutes after baking, then loosen the edges and invert onto a platter in one confident move.

Recipe details

Prep40 min

Cook1 hr 20 min

Servings6

CategoryDinner

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Tahchin

A crackling golden crust with a tender heart

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Tahchin

A crackling golden crust with a tender heart

Step by stepInstructions

💡 Chef tips & storage

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Recipe details

Hi, I'm Emily 🧡

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