Tachin (Persian Saffron Rice Cake) – 3 Ways

Tachin (also spelled Tahchin) is a beloved Persian rice dish known for its golden, crispy crust (called tahdig) and rich saffron flavor. Made by layering saffron-infused rice with yogurt and egg, often filled with chicken, vegetables, or served plain, it’s then baked or cooked on the stovetop until the bottom crisps up into a beautiful rice cake. It’s both a comfort food and a showstopper—crispy on the outside, tender and fragrant on the inside.

Base Ingredients (for all versions)

Rice:

• 2 cups basmati rice
• Salt for boiling

Yogurt-Saffron Mix:

• 1 cup plain yogurt (Greek preferred)
• 1 large egg
• 1/4 cup neutral oil (vegetable or grapeseed)
• 2–3 tbsp brewed saffron (steep 1/2 tsp ground saffron in hot water)
• 1/2 tsp salt

Chicken Layer (optional):

• 2 boneless chicken thighs or breasts, cooked & shredded
• 1 small onion, chopped
• 1/2 tsp turmeric
• Salt and pepper

Optional Garnish:

• 1/4 cup barberries (zereshk)
• 1 tsp sugar
• 1 tbsp butter
• Slivered pistachios or almonds (for topping)

Step-by-Step for All Versions

1. Prep the Rice

• Rinse basmati rice until water runs clear.
• Boil in salted water for 6–7 minutes until al dente. Drain and rinse.

2. Prepare Chicken (if using)

• Sauté onion in a bit of oil, add turmeric.
• Add shredded chicken, salt, and pepper. Set aside.

3. Mix Yogurt Base

• In a bowl, whisk together yogurt, egg, oil, saffron water, and salt.
• Stir in about 1.5 cups of the parboiled rice to coat.

STOVETOP TACHIN (Classic Tahdig)

You need: A non-stick pot with a lid

Instructions:

1. Grease the bottom and sides of the pot well with oil or butter.
2. Spread the saffron-coated rice as a bottom layer.
3. Add chicken layer (if using).
4. Top with remaining plain rice and gently pack down.
5. Wrap the lid in a clean towel and place tightly on the pot (to catch steam).
6. Cook over medium heat for 10 minutes, then reduce to low heat for 45–60 minutes.
7. Let sit for 5–10 min before flipping onto a plate. Serve with barberries.

OVEN-BAKED TACHIN

You need: A greased oven-safe dish (round or square, 8–9 inch)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Grease dish well. Add saffron rice layer.
3. Layer chicken (optional), then top with plain rice.
4. Cover tightly with foil.
5. Bake for 1 hour covered, then 20–30 mins uncovered for a crispy crust.
6. Let rest, then invert onto a serving dish.

MINI TACHINS (Great for Parties!)

You need: Muffin tin or small ramekins

Instructions:

1. Preheat oven to 375°F (190°C).
2. Grease muffin tin generously.
3. Add a spoonful of saffron rice to each cup, press down.
4. Optional: Add a tiny layer of chicken, then top with plain rice.
5. Cover loosely with foil and bake for 40–45 mins.
6. Remove foil, bake another 10–15 mins uncovered.
7. Cool slightly and run a knife around the edges to pop them out. Flip and garnish.

Garnish (Optional but Recommended)

1. Sauté barberries with butter and sugar until glossy (1–2 min).
2. Spoon over the top along with pistachios or almonds.

Nooshe Jan!