Join! 12 weeks for $1

Check out our latest issues.

Baker Stacey Fong shares highlights from her 50 States/50 Pies project.

In Mumbai, we learned a home-cook friendly version of Butter Chicken.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

1000+ hard-to-find items from around the world.

Baked in the oven, this chicken-and-rice dish reveals a crisp golden top.

Persian-Style Baked Saffron Rice with Chicken

1 review
Appears in July-August 2022

1 hour, 50 minutes 30 minutes active, plus soaking

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Persian-Style Baked Saffron Rice with Chicken

Tahchin is a traditional Persian dish of basmati rice mixed with saffron, yogurt and egg yolks, then baked into a cake. For serving, the rice is inverted out of the baking vessel, revealing the tahdig, or the crisp, deeply browned crust, which many consider the main attraction of the dish. Though tahchin can be plain, it often is filled with cooked vegetables or meat. Here, we make tahchin morgh, or tahchin with chicken. We take a shortcut, however, and simply layer uncooked pieces of seasoned chicken thighs into the rice so they bake right into the grains. For even cooking, it’s important to soak and parboil the rice in generously salted water, then drain it well to remove excess moisture that otherwise would cause the rice to become soggy. Dried barberries are a traditional ingredient in tahchin, but instead we use easier to source dried currants to add pops of sweet-tart flavor. You will need a 9-inch deep-dish glass pie plate for this recipe. The glass not only conducts heat well so the rice forms a nice bottom crust, it also allows you to monitor browning. For make-ahead convenience, the rice can be put into the pie plate, covered and refrigerated for up to eight hours. When you’re ready to bake, drizzle on the melted butter, cover with foil and bake as directed (no need to increase the timing). A bright tomato-onion salad is a nice accompaniment to the tahchin.

4

Servings

Tip

Don’t use a metal baking pan or a ceramic pie plate. Neither will brown and crisp the bottom crust as well as glass. Also, be sure the oven rack is in the lowest position, as proximity to the heating element will assist with browning.

1 hour, 50 minutes

30 minutes active, plus soaking

Reviews

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

JULY 2022
MILO DUTCH OVEN AND SKILLET SET

$230 VALUE

Success!

Thank you for participating in our monthly giveaway!

Entry Form
How we use your email.

Your email address is required to identify your giveaway entry as well as communications from Milk Street. We will not share or rent your email address. You can unsubscribe from receiving our emails at any time.

Enter the Milk Street Giveaway
Enter the Milk Street Giveaway