Chicken Tahchin with Saffron and Barberries
Tahchin turns rice into a golden centrepiece with a crisp outer crust and a tender chicken filling. Thick yogurt and egg yolks hold the layers together, while saffron gives the rice its colour and aroma. This oven version uses a shallow metal tin for more even browning.
- Prep
- 35 min
- Cook
- 65–80 min
- Yield
- 6 servings
- Notes
- 24 cm tin
In this recipe
Ingredients
| Ingredient | Quantity | From Moayeri |
|---|---|---|
| Basmati rice | 300 g | |
| Cooked, shredded chicken | 300 g | |
| Thick plain yogurt | 250 g | |
| Egg yolks | 3 | |
| Saffron threads | 0.2 g | View product |
| Barberries | 40 g | View product |
| Pistachio slivers | 20 g | View product |
| Rose water, optional | 1 tsp | View product |
| Turmeric; ground black pepper | ¼ tsp each | View product |
| Neutral oil; melted butter | 50 ml; 25 g | |
| Salt | to taste |
Use the listed weights where possible. One tablespoon is 15 ml and one teaspoon is 5 ml. Optional additions and alternatives are marked in the table.
Ingredients from Moayeri
Choose the ingredients you need for your batch. Some cards are optional additions or alternatives, as marked above.
Barberry
In stock
Sliced Pistachio
In stock
Rose Water
In stock
Method
Prepare the tin and saffron
Heat the oven to 180°C conventional or 160°C fan. Generously grease a 24 cm metal tin using some of the oil. Crush the saffron and steep it in 3 tablespoons hot water for 10 minutes.
Part-cook the rice
Rinse the rice, then boil in plenty of salted water for 5–7 minutes until the exterior is soft but the centre still firm. Drain well and let the steam escape for 10 minutes.
Make the coating
Whisk yogurt, yolks, saffron infusion, optional rose water, remaining oil and a little salt until smooth. Fold in the cooled rice. Season the cooked chicken with turmeric and pepper; it should be moist but without excess cooking liquid.
Build the layers
Press half the rice firmly into the tin. Spread chicken over it, leaving a 1 cm border. Cover with the remaining rice and press gently. Drizzle over the melted butter and cover tightly with foil.
Bake and rest
Bake for 60 minutes, then uncover for 5–20 minutes until the edges are deeply golden and the centre is set. Rest for 10 minutes, loosen the sides and invert carefully onto a platter.
Add the garnish
Rinse and drain the barberries. Warm them briefly in a small buttered pan until glossy, then scatter over the tahchin with pistachio slivers.
Helpful tips
- Watery yogurt and wet chicken loosen the structure. Use thick yogurt and drain the filling.
- A metal tin browns differently from glass or ceramic. Watch the edges and allow extra time if the crust remains pale.
- Keep the filling away from the tin edge so the rice forms a continuous shell.
FAQs
Why did it fall apart?
Rice that is too wet, loose packing or turning out immediately can break the layers. Drain well, press evenly and allow the full rest.
Can I leave out rose water?
Yes. It is an optional aromatic note; saffron remains the main flavour.
Ready to serve
Slice at the table to show the layered centre. A crisp salad or plain yogurt makes a simple accompaniment.