Tahchin: Crispy Saffron Chicken Rice
A showstopping Persian rice cake with tender chicken, saffron, and yogurt, crowned with a shatteringly crisp golden crust. Baked until the bottom caramelizes, then inverted onto the plate for dramatic presentation.
- Total time
- 65 min
- Servings
- 4
- Calories
- 512
- Protein
- 35g
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 cups basmati rice
- 1 cup Greek yogurt
- ¼ tsp saffron threads
- 4 tbsp butter
- 1 to taste salt and pepper
- 5 cups water
Instructions
- 1
Preheat oven to 375°F. Steep saffron in 1/4 cup hot water for 5 minutes.
- 2
Boil 5 cups salted water. Add rice and cook until just tender, about 12 minutes.
- 3
Drain rice thoroughly in a colander, shaking well to remove excess water.
- 4
Season chicken thighs with salt and pepper. Arrange in a 9-inch round baking dish.
- 5
Whisk yogurt with saffron and its steeping water until smooth and pale yellow.
- 6
Fold cooked rice gently into yogurt mixture until evenly coated. Spread over chicken.
- 7
Dot surface with 2 tbsp butter cut into small pieces. Bake covered with foil 25 minutes.
- 8
Remove foil, dot with remaining 2 tbsp butter, and bake uncovered until golden, 10–15 min.
- 9
Let rest 5 minutes. Run a thin knife around the edge and invert onto a serving platter.
- 10
The crispy crust should face up. Serve hot; it shatters as guests break into it.
Tools you’ll need
- 9-inch round baking dish (ceramic or metal)
- large pot for boiling rice
- colander
- whisk
- spatula
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