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INSTRUCTIONS

To cook the chicken for your chicken tahchin: Add the skinless chicken pieces to a stockpot with a good lid that minimizes moisture loss. Season with salt, pepper, and the cut onion, then add 1 ½ cups of water. Bring it to a boil, reduce the heat to medium-low, and let it cook for about 1 ½ hours, or until the chicken falls apart effortlessly with a fork.

Remove the chicken from the stockpot and let it cool. If there is more than 1 cup of broth left in the stockpot, bring it to a boil and let it simmer for 3-5 minutes until it reduces to 1 cup. Turn off the heat, pour the reduced broth into a medium bowl, smash the cooked onions with a fork, and set aside.

Once the chicken is cool enough to handle, shred the meat off the bone in large chunks. Mix the meat with the broth until well coated. Chill this chicken and broth mixture in the refrigerator for at least 30-40 minutes, or until the broth solidifies. This step can be done 3-4 hours in advance if you’re preparing your Persian tahchin.

To make the rice, follow my previous blog post on how to make tahchin, using 4 cups of basmati rice until it’s partially cooked, rinsed under cold water, and drained completely. Set aside.

For the tahchin: Place the oven rack at the lowest setting and preheat the oven to 400 F.

In a medium bowl, whisk together 1 egg, 1 cup yogurt, 1 tablespoon vegetable oil, and optional saffron. Gently fold in 2 cups of the partially cooked rice with a rubber spatula until all the rice is coated. Set aside.

Add 5 tablespoons vegetable oil and 5 tablespoons butter to a 9 x 13 x 2 inch glass baking dish. Place the dish in the preheated oven for 3-5 minutes, until the butter melts and starts sizzling. Watch closely to prevent overheating and potential grease fires.

Using mittens, transfer the baking dish to a heatproof surface. 

First layer: Spread the rice and yogurt mixture evenly in the baking dish to cover the bottom.

Second layer: Add half of the remaining rice on top of the yogurt mixture and sprinkle with ½ teaspoon Persian Rice Spice.

Third layer: Stir the chilled chicken and broth well, then distribute evenly on top of the rice layer.

Fourth layer: Add the rest of the rice on top of the chicken, pressing gently with your palm. Sprinkle with another ½ teaspoon of Persian Rice Spice. 

Arrange cold butter cubes evenly across the rice layer. Cover the dish tightly with heavy-duty aluminum foil, sealing the sides by pressing the foil to the dish. Use a sharp knife to cut a slit in each corner and a few in the center of the dish.

Bake on the lowest rack of the preheated 400 F oven for 1 hour and 15 minutes, or until the lowest portion of the sides of the tahchin are golden brown. Be careful not to overbake; the bottom will darken more than the sides. Adjust the baking time as needed, especially if this is your first time making tahchin Persian style. If the lower sides are not golden brown, return the tahchin to the oven for another 7-10 minutes.

Once done, remove the baking dish from the oven and take off the aluminum foil. Run a knife along the sides of the baking dish to release the tahchin. Place a large rectangular platter or shallow baking sheet on top of the dish, then carefully invert the tahchin. Let it sit for 10 minutes on the counter.

Use a serrated knife to cut the tahchin into 8 equal pieces and serve with Sabzi Khordan (fresh herbs), Torshi Sir (pickled garlic), and/or Salad Shirazi.

NOTES: Make Ahead Tips: You can prepare the tahchin earlier in the day, following the recipe up to adding the cubed butter, covering the pan tightly with aluminum foil, and making the small slits. Refrigerate until ready to bake, and let it sit out for 30-40 minutes while preheating the oven. Then bake according to the recipe.