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Author Notes: Tahchin is one of the most iconic dishes in Persian cuisine. It’s also perfect for Nowruz, it’s elegant yet satisfying. Moreover it doesn’t have any outlandish flavors so the annoying people at your house who have finicky palettes cannot really get upset about this dish. So what is Tahchin? Basically it’s a rice cake, it’s rice, yogurt, eggs, saffron, and chicken. I like to bake mine in muffin tins, because it allows for a more elegant look. But typically you’ll bake it in a pyrex dish. Get the full recipe here. —RawSpiceBar
cups of White Basmati Rice
cup of Full Fat Yogurt
Split Chicken Breast
cup Diced Onion
tablespoons Saffron Water
1 3 x3 Deep Muffin Tin or 9 x 13 Pyrex Dish
- Soak the rice in 3 cups of water with some salt (think 2 teaspoons.) Let the rice soak overnight or a few hours. Strain the rice and wash the rice a few times in cold water. Rinse until the rice water is clear.
- Boil a split chicken breast with the turmeric, diced onion, and 2 cups of water. Cook until the chicken is delicate and falls off the bone. Debone the chicken and then break the chicken up into clumps and set aside.
- Boil the three cups of water, then add your rice. As it elongates then strain the liquid and wash with some cold water. Then strain the water again.
- Mix the yogurt and egg yolks together. Now add them to the rice. Pour your saffron water into the rice and mix well. But be sure not to break your rice apart.
- Grease a large pyrex with some butter. Lay down a layer of rice, then chicken, then rice, then chicken and finally rice.
- Or if you want it to look cute like it does above, grease a muffin tin and layer the rice and chicken in the tin.
- Bake in the oven at about 350F until the rice turns a dark golden brown all over the rice
- forming a nice a tahdig.
- When it's cooked, allow it to settle and then use a large baking sheet to flip the tahchin over, allowing it to come out. If you've done everything correctly it'll come out in one piece.
- If you are cooking the rice in a muffin tin, cook at 350F for about 30 to 45 minutes. Depending on how crispy you like your tahdig, you have two options. If you like it less crispy, lay a large baking sheet over the tin sheet, and flip the rice into the sheet. For those that don't come out, use a spatula to get the tahchin out (be careful not to mess up your tahchin)
- If you like it crispier, once you've removed it from the tin, bake them in the oven to allow them to crisp up further.
- This recipe was entered in the contest for Your Best Non-Dairy Frozen Dessert