Persian Savory Saffron Cake - Tahchin
User Reviews
4.8
63 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
2 hrs
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Servings
8 servings
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Calories
546 kcal
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Course
Main Course
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Cuisine
Persian
Persian Savory Saffron Cake - Tahchin
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Tahchin is a classic Persian dish made with saffron rice and chicken layered and baked to perfection. Follow my recipe to learn how to make this classic savory saffron rice cake that'll be a showstopper at any gathering.
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Ingredients
Bloomed Saffron
- 12 strands saffron
- 3 cubes ice
Chicken Filling
- 2 tbsp olive oil
- 1 yellow onion sliced
- 12 oz chicken breast about 2 pieces
- 1/2 tsp Turmeric
- 1 tsp paprika
- 1 tsp kosher salt
Rice Mix
- 2 cups basmati rice
- 2 1/2 tsp salt
- 1 cup plain greek yogurt
- 3 eggs
- 1/2 Cup vegetable oil or any other neutral flavored oil
- 1 tsp salt
- 4 tbsp bloomed saffron
Barberries
- 2 tbsp butter
- 1 tbsp vegetable oil
- 3/4 Cup dried barberries
- 1/2 tbsp sugar
- 1 tsp rose water
Garnish
- 2 tbsp slivered almonds
- 2 tbsp Slivered Pistachios
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Instructions
Prepare the saffron
- Grind the saffron using a pestle and mortar. Sprinkle the ground saffron over the ice cubes in a bowl or a cup and let it melt completely. This will be your bloomed saffron.
Prepare the chicken
- Heat the olive oil in a pan. Saute the onion for 5 to 10 minutes until tender and slightly golden.
- Cut the chicken into 1-inch pieces and add to the onion. Add in the turmeric, paprika and salt. Stir and cook for about 10 minutes until the chicken is cooked completely. If desired, add 1 tablespoon bloomed saffron to the chicken. Turn the heat off and set it aside.
Prepare the rice
- Rinse the rice a few times and set it aside. Bring a large pot of water to a boil and season generously with kosher salt.
- Add rice to the boiling water, cook for 8 minutes until the rice is soft on the outside but firm on the inside.
- Drain the rice through a colander and set it aside.
Assemble
- Preheat the oven to 350F. Brush the bottom of a 9x9 baking pan with oil.
- Place the yogurt, oil, eggs and salt in a large bowl whisk until combined. Stir in the bloomed saffron.
- Gently fold in the parboiled rice.
- Spread half of the rice mixture in the baking pan. Top with the chicken and onion mix. Add the remaining rice mixture and spread it evenly to cover the chicken.
- Cover with aluminum foil and poke holes into the aluminum foil using a toothpick.
- Bake in the oven for 1 hour and 20 minutes. The dish is ready once the bottom is golden brown and top is slightly golden and dry. A toothpick inserted into the rice should come out clean.
- Let the tahchin cool for 10 to 20 minutes.
Prepare the barberries
- Melt the butter in a pan over medium heat. Add in the oil as well.
- Add in the barberries, stir until coated with butter.
- Stir in the sugar and rose water. Cook for a minute or two until the barberries are shiny.
To Serve:
- Once the Tahchin is cool enough to handle, loosen the sides with a knife or spatula. Place a platter over the pan and flip it quickly and confidently. Top it with barberries, slivered almond and slivered pistachios.
Notes
- I recommend using a glass (pyrex) dish so you can see the bottom when the dish is done. However, you can also use ceramic or metal pans
- I recommend using a glass (pyrex) dish so you can see the bottom when the dish is done. However, you can also use ceramic or metal pans
- Store the leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven.
Nutrition Information
Show Details
Calories
546kcal
(27%)
Carbohydrates
56g
(19%)
Protein
19g
(38%)
Fat
27g
(42%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
10g
Monounsaturated Fat
9g
Trans Fat
0.2g
Cholesterol
97mg
(32%)
Sodium
1418mg
(59%)
Potassium
343mg
(10%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
322IU
(6%)
Vitamin C
3mg
(3%)
Calcium
66mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 546 kcal
% Daily Value*
| Calories | 546kcal | 27% |
| Carbohydrates | 56g | 19% |
| Protein | 19g | 38% |
| Fat | 27g | 42% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 97mg | 32% |
| Sodium | 1418mg | 59% |
| Potassium | 343mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 322IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
63 reviews
Excellent
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