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Tahchin | Persian Savory Saffron Rice Cake

Name: Tahchin | Persian Savory Saffron Rice Cake
Prep time: 30 min
Cook time: 3 hr
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: Persian
Ingredients: Chicken; 1 tbsp. Vegetable oil; 1 samll Onion; 1 samll Carrot; 1 rib Celery; 2 cloves Garlic; 2 large Chicken leg quarters; 1 tsp. Turmeric; 1 tsp. Bay leave; 1 tsp. Salt; 1/2 tsp. Pepper; 1/2 tsp. Nutmeg; 1/2 cup Chicken stock; Rice; 1½ cup Basmati rice; 1½ cup Chicken stock; 1 tsp. Salt; 2 tbsp. Heavy cream; 2 tbsp. Strained yogurt; 1 gram gring Saffron; 2 tbsp. Hot water; 4 ea. Egg yolk; 1 cup Strained yogurt; 1/4 cup Sliced almond; 1 tbsp. Butter; Toppings; 1 tbsp. Unsalted butter; 1/4 cup Onion, sliced; 2 tbsp. Barberry; 1 tbsp. Chicken broth

Tahchin is a Persian classic! Baked savory rice cake, prepared with a delicious chicken centre. A crispy golden rice crust and cut open like a cake and you find juicy succulent flavorful chicken with the infusion of saffron and yogurt. Topped with the sweet caramelized red onion, plump barberries and pistachios all tossed together adding a bit of luxury to the finished dish.

Chef Afshin Ghiassi

RATING LIKE SAVE PRINT

Tahchin | Persian Savory Saffron Rice Cake

5 stars rating if you like it!

Done

Recipe

PRE TIME: 30 min

COOKING TIME: 3 hr

TOTAL TIME: 3 hr 30 min

4 SERVING

Ingredients:

Chicken
1 tbsp. Vegetable oil
1 samll Onion
1 samll Carrot
1 rib Celery
2 cloves Garlic
2 large Chicken leg quarters
1 tsp. Turmeric
1 tsp. Bay leave
1 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. Nutmeg
1/2 cup Chicken stock
Rice
1½ cup Basmati rice
1½ cup Chicken stock
1 tsp. Salt
2 tbsp. Heavy cream
2 tbsp. Strained yogurt
1 gram gring Saffron
2 tbsp. Hot water
4 ea. Egg yolk
1 cup Strained yogurt
1/4 cup Sliced almond
1 tbsp. Butter
Toppings
1 tbsp. Unsalted butter
1/4 cup Onion, sliced
2 tbsp. Barberry
1 tbsp. Chicken broth
1/4 g Saffron
11 tbsp. Water
tbsp. Pistachio

Directions:

Step 1

Prepare the chicken, saute the chopped onion, carrot, celery and garlic to add a little caramelization to the vegetables. Add the chicken pieces and saute skin down to pick up some flavor and color for approximately 5-8 minutes.

Step 2

Turn the chicken pieces over add turmeric, bay leaf, salt, pepper, nutmeg, pour in the chicken stock. place a lid to the pot and simmer gently for approximately 90 minutes until the chicken is tender and falls off the bone easily leaving a little liquid leftover.

Step 3

Wash the rice thoroughly until the water runs clear, place it in a pot with 11/2 cups of chicken stock, add a pinch of salt bring to boil quickly then reduce to a slow simmer for approximately 15-20 minutes. Remove from heat and transport the rice to a large bowl and allow it to cool down at room temperature.

Step 4

Take the chicken pieces out of the broth and remove the meat from the bone and place in a bowl, add cream, yogurt, a little of the meat juice and check for seasoning. Set aside

Step 5

Grind the saffron in a pestle and mortar then mix with a little hot water.

Step 6

Put the egg yolks and yogurt in a bowl and mix. Add the rice, saffron and almond slither and combines all ingredients.

Step 7

line an 8-inch baking dish with lots of butter. Add half the rice packing a little to the sides also. Place the chicken mixture to the center, Take the other half of the rice and pack on top completely covering the chicken. place a lid and bake in the oven for 40 minutes. Take the lid off and finish baking to allow a crispy top to form for the remaining ten minutes. Remove from the oven and allow to cool for ten minutes.

Step 8

In a medium-hot pan add butter and red onion sauté until slightly caramelized add the barberries and a splash of the chicken broth, pistachios, little water if needed and a sprinkle of a saffron cook until the liquid has evaporated, take off the heat.

Step 9

Take a knife around the inside of the baked rice dish before you tip it upside down onto a large plate (just like a cake), Cut it in half and garnish with the sauteed onion barberry pistachios.

Step 10

Enjoy.