Saffron-Infused Persian Tahchin with Barberries
A fragrant and crispy Persian rice cake
This vibrant Persian dish combines aromatic basmati rice with tender chicken, barberries, and a saffron-infused crust to create a stunning and delicious centerpiece.
- 2 h 30 min
- 6
- Intermediate
Ingredients
For the Saffron Rice
For the Chicken Filling
For the Barberry Layer
For the Saffron Infusion
Preparation
Marinating the Saffron Rice
Combine wet ingredients
Mix the yogurt, oil, saffron water, and egg yolks in a large bowl.
Add the rice
Drain the soaked rice and add it to the bowl, mixing well to coat the rice.
Rest the mixture
Let it rest to allow flavors to meld.
Preparing the Chicken Filling
Heat the pan
Heat a pan over medium heat, adding a bit of oil.
Sauté onions
Sauté onions until translucent, then add turmeric, salt, and pepper.
Cook the chicken
Add chicken pieces and cook until fully cooked through.
⚠ Important: Ensure chicken is fully cooked to avoid foodborne illness. 💡 Pro Tip: Using a non-stick pan will help achieve a crisp crust without sticking.
Cooking Process
Layering the Tahchin
Grease a deep baking dish and layer half of the saffron rice mixture at the bottom.
Adding the Filling
Spread the chicken filling evenly over the rice, followed by the remaining rice mixture.
Cooking the Dish
Cover tightly with foil and bake in a preheated oven at 350°F (175°C) for 1.5 hours.
Plating & Serving
Saffron-Infused Persian Tahchin with Barberries
Saffron-Infused Persian Tahchin with Barberries
Plating & Serving
Invert the baking dish onto a serving platter to reveal the golden crust and slice with a sharp knife.