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Tahchin | Persian Savory Saffron Rice Cake

Tahchin | Persian Savory Saffron Rice Cake
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Tahchin is a Persian classic! Baked savory rice cake, prepared with a delicious chicken centre. A crispy golden rice crust and cut open like a cake and you find juicy succulent flavorful chicken with the infusion of saffron and yogurt. Topped with the sweet caramelized red onion, plump barberries and pistachios all tossed together adding a bit of luxury to the finished dish.

Recipe
PRE TIME: 30 min
COOKING TIME: 3 hr
TOTAL TIME: 3 hr 30 min
4 SERVING
Ingredients:
  • Chicken
  • 1 tbsp. Vegetable oil
  • 1 samll Onion
  • 1 samll Carrot
  • 1 rib Celery
  • 2 cloves Garlic
  • 2 large Chicken leg quarters
  • 1 tsp. Turmeric
  • 1 tsp. Bay leave
  • 1 tsp. Salt
  • 1/2 tsp. Pepper
  • 1/2 tsp. Nutmeg
  • 1/2 cup Chicken stock
  • Rice
  • cup Basmati rice
  • cup Chicken stock
  • 1 tsp. Salt
  • 2 tbsp. Heavy cream
  • 2 tbsp. Strained yogurt
  • 1 gram gring Saffron
  • 2 tbsp. Hot water
  • 4 ea. Egg yolk
  • 1 cup Strained yogurt
  • 1/4 cup Sliced almond
  • 1 tbsp. Butter
  • Toppings
  • 1 tbsp. Unsalted butter
  • 1/4 cup Onion, sliced
  • 2 tbsp. Barberry
  • 1 tbsp. Chicken broth
  • 1/4 g Saffron
  • 11 tbsp. Water
  • tbsp. Pistachio
Directions:
Step 1
Step 1
1
Prepare the chicken, saute the chopped onion, carrot, celery and garlic to add a little caramelization to the vegetables. Add the chicken pieces and saute skin down to pick up some flavor and color for approximately 5-8 minutes.
Step 2
Step 2
2
Turn the chicken pieces over add turmeric, bay leaf, salt, pepper, nutmeg, pour in the chicken stock. place a lid to the pot and simmer gently for approximately 90 minutes until the chicken is tender and falls off the bone easily leaving a little liquid leftover.
Step 3
Step 3
3
Wash the rice thoroughly until the water runs clear, place it in a pot with 11/2 cups of chicken stock, add a pinch of salt bring to boil quickly then reduce to a slow simmer for approximately 15-20 minutes. Remove from heat and transport the rice to a large bowl and allow it to cool down at room temperature.
Step 4
Step 4
4
Take the chicken pieces out of the broth and remove the meat from the bone and place in a bowl, add cream, yogurt, a little of the meat juice and check for seasoning. Set aside
Step 5
Step 5
5
Grind the saffron in a pestle and mortar then mix with a little hot water.
Step 6
Step 6
6
Put the egg yolks and yogurt in a bowl and mix. Add the rice, saffron and almond slither and combines all ingredients.
Step 7
Step 7
7
line an 8-inch baking dish with lots of butter. Add half the rice packing a little to the sides also. Place the chicken mixture to the center, Take the other half of the rice and pack on top completely covering the chicken. place a lid and bake in the oven for 40 minutes. Take the lid off and finish baking to allow a crispy top to form for the remaining ten minutes. Remove from the oven and allow to cool for ten minutes.
Step 8
Step 8
8
In a medium-hot pan add butter and red onion sauté until slightly caramelized add the barberries and a splash of the chicken broth, pistachios, little water if needed and a sprinkle of a saffron cook until the liquid has evaporated, take off the heat.
Step 9
Step 9
9
Take a knife around the inside of the baked rice dish before you tip it upside down onto a large plate (just like a cake), Cut it in half and garnish with the sauteed onion barberry pistachios.
Step 10
Step 10
10
Enjoy.
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