Crispy-Bottom Tahchin Chicken
Golden, crunchy rice cake layered with saffron chicken and yogurt—the showstopper Persian one-pan dinner. Flip it onto a plate to reveal the caramelized crispy bottom.
- Total time
- 28 min
- Servings
- 4
- Calories
- 410
- Protein
- 22g
Ingredients
- 1.5 cups rotisserie chicken, shredded
- 2 cups basmati rice, cooked
- ¾ cup plain yogurt
- ¼ tsp saffron threads
- 2 whole eggs
- 3 tbsp butter
Instructions
- 1
Steep saffron threads in 2 tbsp hot water for 2 minutes until bright orange.
- 2
Mix yogurt, eggs, saffron water, and 0.5 tsp salt until smooth. Fold in cooked rice gently until every grain is coated.
- 3
Heat 2 tbsp butter in a 10-inch nonstick skillet over medium-high until foaming. Spread half the rice mixture across the bottom, pressing gently.
- 4
Scatter shredded chicken evenly over rice. Top with remaining rice mixture, smooth the surface, then dot with 1 tbsp butter.
- 5
Reduce heat to medium and cook undisturbed for 15 minutes until the bottom sounds hollow when tapped and edges pull from the pan.
- 6
Run a spatula around edges, invert onto a serving plate in one confident motion. Serve immediately.
Tools you’ll need
- 10-inch nonstick skillet
- small bowl
- fork or spoon for mixing
- serving plate
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