Crispy Rice & Chicken Tahchin
Persian-inspired one-pan rice with tender chicken, yogurt, and a golden crispy bottom. Ready in 20 minutes with a 10-minute rest for the iconic crust.
- Total time
- 20 min
- Servings
- 4
- Calories
- 512
- Protein
- 28g
Ingredients
- 2 cups rotisserie chicken, shredded
- 3 cups long-grain white rice, cooked
- ¾ cup plain yogurt
- 3 tbsp safflower or vegetable oil
- ¼ tsp saffron threads
- ½ tsp ground cumin
Instructions
- 1
Steep saffron in 2 tbsp warm water for 2 minutes until fragrant.
- 2
Stir yogurt, saffron water, and cumin together, then fold in shredded chicken.
- 3
Spread half the cooked rice on the bottom of a 12-inch nonstick skillet.
- 4
Layer the chicken-yogurt mixture over rice, then top with remaining rice.
- 5
Drizzle 3 tbsp oil over the top, then cover and cook over medium heat for 8 minutes until the bottom turns golden and crispy.
- 6
Remove from heat, cover with foil, and rest 5 minutes before sliding onto a plate to reveal the golden crust.
Tools you’ll need
- 12-inch nonstick skillet with lid
- small bowl
- spatula or rice paddle
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