Servings
Font
Back
0 from 63 votes

Persian Savory Saffron Cake - Tahchin

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.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
2 hrs
Servings: 8 servings
Calories: 546 kcal
Course: Main Course
Cuisine: Persian

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

Instructions

Prepare the saffron
    Cup of Yum
  1. 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
  1. Heat the olive oil in a pan. Saute the onion for 5 to 10 minutes until tender and slightly golden.
  2. 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
  1. 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.
  2. Add rice to the boiling water, cook for 8 minutes until the rice is soft on the outside but firm on the inside. 
  3. Drain the rice through a colander and set it aside.
Assemble
  1. Preheat the oven to 350F. Brush the bottom of a 9x9 baking pan with oil.
  2. Place the yogurt, oil, eggs and salt in a large bowl whisk until combined. Stir in the bloomed saffron.
  3. Gently fold in the parboiled rice.
  4. 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.
  5. Cover with aluminum foil and poke holes into the aluminum foil using a toothpick.
  6. 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.
  7. Let the tahchin cool for 10 to 20 minutes.
Prepare the barberries
  1. Melt the butter in a pan over medium heat. Add in the oil as well.
  2. Add in the barberries, stir until coated with butter. 
  3. Stir in the sugar and rose water. Cook for a minute or two until the barberries are shiny.
To Serve:
  1. 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

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

% 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.