Tahchin (Persian Saffron Rice Cake) with Chicken and Green Beans

Name: Tahchin (Persian Saffron Rice Cake) with Chicken and Green Beans
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 3 servings
Cuisine: Persian
Ingredients: 1.5 pound chicken thigh (boneless, skinless); 1 tablespoon olive oil; 0.5 yellow onion (medium, sliced); 0.5 teaspoon turmeric (ground); 0.25 teaspoon black pepper (ground); 1.5 cup basmati rice (rinsed several times); 1 cup plain whole milk yogurt; 2 egg yolks; 0.5 teaspoon saffron threads (bloomed in 3 tablespoons hot water); 2 tablespoon butter (melted); 1 teaspoon salt; 0.5 pound fresh green beans (trimmed); 0.25 cup slivered almonds

A dramatic and delicious inverted Persian rice dish, creating a crispy golden saffron crust (tahdig) on the bottom, filled with fluffy rice, tender chicken, and vibrant green beans, baked to perfection.

Prep: 30 min
Cook: 1 hr 15 min
Total: 1 hr 45 min
Servings: 3
Cuisine: Persian
Difficulty: Medium
Cost: $5.15/serving

Dietary

Nut-Free
High-Protein
Low-Sugar

Ingredients

1.5 pound chicken thigh (boneless, skinless)
1 tablespoon olive oil
0.5 yellow onion (medium, sliced)
0.5 teaspoon turmeric (ground)
0.25 teaspoon black pepper (ground)
1.5 cup basmati rice (rinsed several times)
1 cup plain whole milk yogurt
2 egg yolks
0.5 teaspoon saffron threads (bloomed in 3 tablespoons hot water)
2 tablespoon butter (melted)
1 teaspoon salt
0.5 pound fresh green beans (trimmed)
0.25 cup slivered almonds

Instructions

Pre-cook the chicken: Heat olive oil in a skillet over medium-high heat. Sear chicken thighs until lightly browned on both sides, about 5-7 minutes. Add sliced yellow onion, ground turmeric, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Sauté for 5 minutes until onion softens. Add 1/2 cup water, cover, and simmer for 15-20 minutes until chicken is cooked through. Shred chicken into bite-sized pieces and set aside with any pan juices.
Pre-cook the rice: Bring 4 cups of water to a boil in a medium pot with 1/2 teaspoon salt. Add the rinsed basmati rice and boil for 7-10 minutes, until the grains are elongated and slightly soft but still firm in the center (al dente). Drain the rice and set aside.
Blanch the green beans: Bring a small pot of salted water to a boil. Add the trimmed fresh green beans and cook for 3-4 minutes until tender-crisp. Drain and immediately plunge into ice water to stop cooking. Drain again and set aside.
Prepare the yogurt-saffron mixture: In a large bowl, whisk together the plain whole milk yogurt, egg yolks, and 1/4 teaspoon of the bloomed saffron threads. Stir in 1/2 teaspoon salt and the remaining 1/4 teaspoon black pepper.
Add about 2 cups of the par-cooked rice to the yogurt mixture and gently fold until evenly coated. This will be the base layer of the Tahchin.
Assemble the Tahchin: Preheat oven to 375°F (190°C). Grease a 9-inch oven-safe pot or springform pan with 2 tablespoons melted butter. Spread the saffron-yogurt rice mixture evenly at the bottom, pressing gently to form an even layer.
Layer the shredded chicken and blanched green beans over the saffron rice layer. Then, top with the remaining plain par-cooked rice, pressing gently.
Cover the pot tightly with aluminum foil or a tight-fitting lid. Bake for 60 minutes. Then remove the foil/lid and bake uncovered for another 10-15 minutes, until the bottom crust is golden and crispy. Use remaining bloomed saffron threads for topping the finished dish.
Carefully invert the Tahchin onto a serving platter. Garnish with slivered almonds if desired. Serve immediately.

Notes

Ensure the pot is well-greased and consider using a heavy-bottomed cast iron pot for the best tahdig (crispy rice crust).

Nutrition (per serving)

Calories: 793
Protein: 62.2 g
Carbohydrates: 80.5 g
Fat: 27.1 g
Fiber: 1.8 g
Sodium: 1072 mg
Saturated Fat: 10.1 g
Sugar: 6.9 g
Cholesterol: 227 mg