Tachin Saffron Yogurt Chicken (Print-Friendly Version)
Baked saffron rice layered with chicken, yogurt, and a crispy golden crust—flavorful and festive.
# What You Need:
→ Main Ingredients
01 -
2 cups basmati rice
02 -
3 cups water
03 -
3 tablespoons plain yogurt
04 -
2 egg yolks
05 -
2 tablespoons saffron threads, soaked in 3 tablespoons hot water
06 -
4 tablespoons butter, melted
07 -
500 grams chicken thighs, cooked and shredded
08 -
1 onion, finely chopped
09 -
2 tablespoons vegetable oil
10 -
Salt and pepper to taste
# How to Make It:
01 -
Rinse the basmati rice several times until the water runs clear. Soak in water for 30 minutes, then drain.
02 -
Bring 3 cups of water to a boil in a large pot. Add a pinch of salt and the soaked rice. Parboil for 6–7 minutes until partially cooked but still firm. Drain in a colander.
03 -
In a large mixing bowl, whisk together the yogurt, egg yolks, melted butter, and saffron water until smooth and fully combined.
04 -
Add the parboiled rice to the yogurt mixture and gently fold until all grains are evenly coated.
05 -
In a skillet, heat the vegetable oil over medium heat. Sauté the chopped onion until golden. Add the shredded chicken, salt, and pepper, and stir until well combined and heated through.
06 -
Preheat the oven to 350°F (175°C). Grease a deep oven-safe dish or non-stick cake pan with butter or oil.
07 -
Spread half of the saffron rice mixture in the bottom of the dish. Add the chicken and onion mixture as an even middle layer, then top with the remaining saffron rice. Press down gently to compact.
08 -
Cover tightly with aluminum foil and bake for 1 hour until the crust forms and the rice is fully cooked through.
09 -
Carefully invert the tachin onto a serving platter to reveal the golden crust on top. Serve warm.
# Important Notes:
01 -
For best results, use high-quality Persian saffron and allow it to steep in hot water to release its full aroma and color.
02 -
To enhance the tahdig, ensure the rice is well compressed and the pan is fully preheated before baking.