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Persian Tahchin & Tahdig
INSTRUCTIONS
Cook chicken: In a stockpot, season chicken with salt, pepper, onion, and 1.5 cups water. Boil, then simmer 1.5 hours until tender.
Cool and shred chicken. Reduce broth if needed, then combine with shredded chicken and chill until solid.
Prepare rice: Partially cook 4 cups basmati rice, rinsed and drained.
Assemble tahchin: Preheat oven to 400°F. Whisk egg, yogurt, oil, and saffron. Fold in rice.
Bake dish: Heat dish, layer rice-yogurt, more rice with spice, chicken mixture, and remaining rice. Top with butter cubes.
Bake for 75 minutes until golden brown. Carefully invert onto a platter.
Serve with herbs, pickles, and salad. Enjoy a traditional Persian feast.
Ingredients & Instructions
FOR THE CHICKEN
- 3 ½ - 4 pounds skinless chicken thighs and/or drumsticks (about 8-10)
- ¾ tsp salt
- ¾ tsp ground black pepper
- 1 medium yellow onion, peeled and cut into several pieces
- 1 ½ cups cold water
- FOR THE RICE
- 4 cups uncooked basmati rice (I substituted 1 cup with Jasmine rice for added aroma)
- 1 cup plain low-fat yogurt
- 1 large egg
- ⅛ tsp saffron powder (optional)
- 6 TBSP vegetable oil, divided (1 TBSP for TahDig mixture and 5 TBSP for the baking dish)
- 5 TBSP butter
- 1 tsp Persian Rice Spice
- 3 TBSP cold butter, cut into small cubes