Persian Chicken Tah Cheen
Golden, aromatic, and irresistibly crispy, Persian Chicken Tah Cheen is a showstopping layered dish that brings the rich flavors of traditional Persian cuisine to your table. This saffron-infused baked rice masterpiece is made with tender basmati rice, juicy spiced chicken, and a luscious blend of yogurt and egg yolks, all nestled beneath a perfectly crisp tahdig—Persia’s beloved golden rice crust. Enhanced with the subtle floral notes of saffron and the warmth of turmeric, this dish is as visually stunning as it is delicious. Serve it garnished with tart barberries or cranberries and a sprinkle of slivered nuts for an elegant finish that's sure to impress. Whether you’re hosting a dinner party or simply craving authentic Iranian flavors, this recipe is a true culinary delight.
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Ingredients
- 2 cups Basmati rice
- 1 pound Boneless chicken thighs
- 1 cup Plain yogurt
- 2 large Egg yolks
- 1 teaspoon Saffron threads
- 4 tablespoons Butter
- 3 tablespoons Vegetable oil
- 1 large Onion
- 1 teaspoon Turmeric
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 cup Cranberries or barberries (optional, for garnish)
- 0.25 cup Slivered almonds or pistachios (optional, for garnish)
- 7 cups Water
Directions
Step 1
Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in water with 1 teaspoon of salt for 30 minutes, then drain.
Step 2
In a small bowl, steep the saffron threads in 2 tablespoons of hot water to release their color and aroma. Set aside.
Step 3
Dice the onion and set a large pan over medium heat. Add 2 tablespoons of butter and sauté the onion until it becomes golden and caramelized, about 10 minutes.
Step 4
Add the chicken thighs to the pan with the onions. Season with 1 teaspoon of salt, black pepper, and turmeric. Cook for 5-7 minutes per side until browned. Add 1 cup of water to the pan, cover, and simmer for 20 minutes or until the chicken is fully cooked. Shred the cooked chicken into small pieces, discarding the bones if any. Set aside.
Step 5
Boil 7 cups of water in a large pot. Add the soaked, drained rice and cook on high heat for 6-8 minutes until the rice is partially cooked (al dente). Drain and rinse with cold water to stop the cooking process.
Step 6
In a large mixing bowl, whisk together the yogurt, egg yolks, saffron water, and 1 teaspoon of salt. Add half of the partially cooked rice to the bowl and mix thoroughly to create the saffron rice layer.
Step 7
Grease the bottom of a large, non-stick, oven-safe pot or deep baking dish with 1 tablespoon of vegetable oil. Spread the saffron rice mixture evenly across the bottom to create the tahdig layer.
Step 8
Layer the shredded chicken over the saffron rice, followed by the remaining plain rice. Press gently to compact the layers.
Step 9
Drizzle 2 tablespoons of melted butter over the top layer and cover the pot with a tight-fitting lid or aluminum foil.
Step 10
Place the pot over low heat on the stovetop and cook for 60 minutes to allow the tahdig to form. Alternatively, bake in a preheated oven at 350°F (175°C) for 60 minutes.
Step 11
Once cooked, let the tah cheen cool for 10 minutes. Place a large serving platter over the pot and carefully flip the pot upside down to reveal the golden tahdig crust.
Step 12
Garnish with optional cranberries/barberries and slivered almonds/pistachios. Serve warm and enjoy!
Nutrition Facts
| Serving size | (3275.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2576.2 |
| Total Fat 159.7g | 0% |
| Saturated Fat 50.4g | 0% |
| Polyunsaturated Fat 26.7g | |
| Cholesterol 908.4mg | 0% |
| Sodium 5569.7mg | 0% |
| Total Carbohydrate 164.1g | 0% |
| Dietary Fiber 13.0g | 0% |
| Total Sugars 33.3g | |
| Protein 133.4g | 0% |
| Vitamin D 163.2IU | 0% |
| Calcium 853.6mg | 0% |
| Iron 15.4mg | 0% |
| Potassium 2410.4mg | 0% |
Source of Calories