Tahchin: Persian Saffron Rice Cake

Ingredients

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (950ml) water 4 cups (950ml) water
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 1/4 cup (60ml) hot water 1/4 cup (60ml) hot water
• 1.5 pounds (700g) boneless chicken thighs, cut into bite-sized pieces 1.5 pounds (700g) boneless chicken thighs, cut into bite-sized pieces
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 45g, 1g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large pot, bring 4 cups of water to a boil. Add the drained rice and cook for 5 minutes, stirring occasionally. Drain the rice and set aside.
3. 3.
   In a small bowl, dissolve the saffron threads in hot water and let it steep for 10 minutes.
4. 4.
   In a separate bowl, combine the chicken pieces with turmeric, cumin, cinnamon, salt, and black pepper. Mix well to coat the chicken evenly.
5. 5.
   Heat the vegetable oil in a non-stick skillet over medium heat. Add the seasoned chicken and cook until browned and cooked through, about 8-10 minutes. Remove from heat and set aside.
6. 6.
   In a large mixing bowl, combine the parboiled rice, saffron water, and half of the cooked chicken. Gently mix until the rice is evenly coated.
7. 7.
   Preheat the oven to 350°F (180°C). Grease a round baking dish with oil.
8. 8.
   Transfer the rice mixture to the greased baking dish, spreading it evenly. Top with the remaining cooked chicken.
9. 9.
   Cover the baking dish with aluminum foil and bake for 45 minutes.
10. 10.
    Remove the foil and increase the oven temperature to 400°F (200°C). Bake for an additional 15 minutes, or until the bottom forms a crispy golden crust.
11. 11.
    Remove from the oven and let it cool for 10 minutes. Place a large serving platter on top of the baking dish and carefully invert the Tahchin onto the platter, allowing the golden crust to be on top.
12. 12.
    Slice and serve the Tahchin warm, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron, steep the threads in hot water for at least 10 minutes before using. Crushing the threads slightly before steeping can enhance the infusion.
• Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains. Soaking the rice before cooking helps to achieve a better texture.

Tips & Tricks

• For an extra layer of flavor, add a handful of barberries or dried cranberries to the rice mixture before baking.
• To achieve a more pronounced saffron flavor, dissolve the saffron threads in warm milk instead of water.
• If you prefer a spicier kick, add a pinch of cayenne pepper or red chili flakes to the chicken seasoning.
• To ensure a crispy crust, make sure to grease the baking dish generously before adding the rice mixture.
• Leftover Tahchin can be refrigerated and reheated in the oven for a few minutes to regain its crispy texture.

Serving advice

Serve Tahchin as a main course accompanied by a fresh salad or yogurt cucumber dip. It pairs well with a side of grilled vegetables or roasted tomatoes.

Presentation advice

When serving Tahchin, present it with the golden crust facing upwards to showcase its beautiful color and texture. Garnish with sprigs of fresh herbs, such as parsley or dill, for an added touch of freshness.