Chicken Tahdig
Crispy saffron rice with tender chicken and caramelized crust, cooked in one pan. A beloved Middle Eastern comfort dish ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 521
- Protein
- 32g
Ingredients
- ¾ lb chicken breast, boneless and skinless
- 1 cup long-grain white rice
- 1.75 cups water
- ¼ tsp saffron threads
- 1 tsp salt
- 3 tbsp olive oil
Instructions
- 1
Place the chicken breast on a cutting board and slice it horizontally into two thin cutlets about 1/4 inch thick, like opening a book. Pat both pieces dry with paper towels.
- 2
Place the saffron threads in a small bowl and pour 0.25 cups of hot water over them; let sit for 5 minutes so the color and flavor fully release.
- 3
Pour 2 tablespoons of olive oil into a 12-inch non-stick skillet or shallow pot and place it over medium-high heat until the oil shimmers and flows quickly when you tilt the pan, about 1 minute.
- 4
Place the chicken cutlets in the hot oil and cook without moving them for 2 minutes until the bottom surface turns pale golden and pulls away easily from the pan.
- 5
Flip the chicken cutlets and cook the other side for another 2 minutes until that side is also pale golden, then remove them to a clean plate.
- 6
Pour the remaining 1 tablespoon of olive oil into the same skillet over medium heat, then add the rice and stir constantly with a wooden spoon for 2 minutes until each grain looks slightly shiny.
- 7
Pour in the 1.75 cups of water and the saffron threads with their soaking liquid, then stir in 1 teaspoon of salt until mixed evenly.
- 8
Arrange the cooked chicken pieces on top of the rice in a single layer, then increase heat to high and bring the mixture to a rolling boil, about 3 minutes.
- 9
Reduce heat to medium-low, cover the skillet with a lid or aluminum foil, and cook undisturbed for 12 minutes until the rice is tender and the water is absorbed.
- 10
Increase heat to medium-high and cook uncovered for 3 more minutes until you hear a gentle crackling sound from the bottom of the pan, indicating the rice crust has formed.
- 11
Remove the skillet from heat and let it rest undisturbed for 2 minutes so the crust sets, then divide the rice and chicken between two bowls, spooning some of the golden crust on top of each serving.
Tools you’ll need
- 12-inch non-stick skillet or shallow pot with lid
- cutting board
- chef's knife
- paper towels
- small bowl
- wooden spoon
- measuring cups and spoons
- tongs
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