Golden Tahchin Persian Saffron Rice Cake with Chicken!

By Unicorns in the Kitchen · 180 min

Ingredients

Instructions

1. Grind the saffron with a pestle and mortar, sprinkle it over the ice cubes in a bowl and let them melt completely. This is the bloomed saffron.
2. Heat the olive oil in a pan and sauté the sliced onion for 5 to 10 minutes, until tender and slightly golden.
3. Cut the chicken into 1-inch pieces and add to the onion with the turmeric, paprika and salt. Cook about 10 minutes, until the chicken is cooked through. If you like, add 1 tablespoon of bloomed saffron. Turn off the heat and set aside.
4. Rinse the basmati rice several times. Bring a large pot of water to a boil and season it generously with kosher salt.
5. Add the rice to the boiling water and cook for 8 minutes, until soft outside but firm inside. Drain in a colander.
6. Preheat the oven to 350°F (175°C) and brush the bottom of a 9x9-inch baking pan with oil.
7. In a large bowl, whisk the yogurt, vegetable oil, eggs and 1 tsp salt until combined. Stir in 4 tbsp bloomed saffron, then gently fold in the parboiled rice.
8. Spread half the rice mixture in the pan, top with the chicken and onion, then add the remaining rice and spread it evenly over the chicken.
9. Cover with aluminum foil and poke holes in it with a toothpick. Bake for 1 hour and 20 minutes, until the bottom is golden brown, the top is slightly golden and dry, and a toothpick inserted into the rice comes out clean.
10. Let the tahchin cool for 10 to 20 minutes.
11. For the barberries, melt 2 tbsp butter in a pan over medium heat, add 1 tbsp vegetable oil, then the 3/4 cup dried barberries, and stir until coated. Stir in 1/2 tbsp sugar and 1 tsp rose water and cook for a minute or two, until shiny.
12. Once cool enough to handle, loosen the sides with a knife or spatula, place a platter over the pan and flip it quickly. Top with the barberries, slivered almonds and slivered pistachios.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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