Tachin Saffron Yogurt Chicken

This rich and golden tachin has become a centerpiece dish in my home, especially for family dinners and festive gatherings. The moment I flip it out of the pan and reveal the crisp, saffron-stained crust, there’s always a round of applause at the table. The creamy interior, flavored with yogurt, saffron, and tender chicken, is pure comfort with an elegant twist.

Ingredients

• Basmati rice: Delicate long grains that stay fluffy and absorb saffron flavor beautifully
• Plain yogurt: Creates a tender and creamy texture while adding tang
• Egg yolks: Help bind the rice into a cohesive cake and enrich the flavor
• Saffron threads: Infuses the dish with a golden hue and subtle floral notes soak in hot water first to maximize color and aroma
• Butter melted: Adds richness and helps form the crust
• Chicken thighs cooked and shredded: Juicy and flavorful pieces that pair perfectly with the creamy rice
• Onion finely chopped: Builds flavor in the chicken layer and adds natural sweetness
• Vegetable oil: Used to sauté the onion and grease the dish for a crispy base
• Salt and pepper: Simple seasonings to enhance the chicken filling

Step-by-Step Instructions

Rinse and Soak the Rice:

Rinse the basmati rice under cold water multiple times until the water runs clear then soak it in fresh water for thirty minutes to remove excess starch and improve texture

Parboil the Rice:

Bring three cups of water to a boil in a large pot add the soaked rice and a generous pinch of salt boil for six to seven minutes until the rice is partially cooked but still firm then drain and set aside

Make the Saffron Yogurt Mixture:

In a large bowl whisk together the plain yogurt egg yolks melted butter and saffron water until smooth and creamy this mixture will coat each grain of rice and help create the signature texture

Combine Rice with Yogurt Mixture:

Gently fold the parboiled rice into the yogurt blend using a spatula until all the rice is evenly coated try not to break the grains

Prepare the Chicken Filling:

In a skillet heat the vegetable oil and sauté the chopped onion over medium heat until golden and soft add the shredded chicken salt and pepper and cook for a few minutes to blend flavors

Layer the Dish:

Preheat the oven to three hundred fifty degrees Fahrenheit grease a deep baking dish or nonstick cake pan spread half the saffron rice into the base pressing it gently to form a compact layer

Add Chicken Layer:

Spoon the cooked chicken and onion mixture evenly over the rice layer pressing slightly for even distribution

Top with Remaining Rice:

Add the remaining rice on top and smooth it out pressing lightly to compact the layers and help them hold together

Bake Until Golden:

Cover the dish tightly with foil and bake for one hour this slow baking allows the crust to form while the interior stays tender

Invert and Serve:

Let the dish rest for a few minutes then carefully invert onto a serving platter revealing the crispy golden tahdig on top

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Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days Reheat in the oven at low heat to keep the crust crisp or in a skillet with a touch of oil

Ingredient Substitutions

You can use lamb or beef instead of chicken for a heartier version For a vegetarian take skip the meat and add sautéed mushrooms or eggplant Low fat yogurt can replace full fat to make it lighter

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Serving Suggestions

Serve with a side of Persian cucumber and mint salad Add a spoonful of mast o khiar yogurt dip for a refreshing contrast Pairs beautifully with hot mint tea or pickled vegetables

Cultural Context

Tachin comes from the Persian root meaning to layer It is often made for Nowruz weddings or special family meals Tahdig is considered a delicacy in Iranian homes and often fought over at the table

Recipe Questions

→ What is the key to achieving crispy tahdig?

Use enough butter or oil at the bottom of the baking dish and press the rice mixture firmly. Bake covered for even browning, then rest before inverting.

→ Can I make tachin vegetarian?

Yes, you can omit the chicken and add sautéed mushrooms or roasted vegetables. For a vegan version, replace eggs and yogurt with plant-based alternatives.

→ How should I serve tachin?

Invert it onto a platter to showcase the golden crust, then slice and serve with pickled vegetables, fresh herbs, or yogurt dip.

→ Why is saffron soaked in hot water?

Soaking saffron releases its color and aroma more effectively, ensuring it infuses the rice thoroughly with its signature flavor.

→ Can I prepare tachin ahead of time?

Yes, prepare and bake the dish ahead, then reheat gently in the oven before serving to preserve the crispy crust and tender layers.

→ How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat covered in the oven or pan to retain moisture and crispness.