Tah Chin-e Morgh (Golden Crusted Saffron Rice Cake)

Tahchin recipe ingredients (Serves 4-6) 2 1/2 cups long-grain basmati rice 2 boneless skinless chicken breasts 1 large onion 3 eggs, yolks only 1 cup plain yogurt 7 tbsp bloomed saffron 3 tbsp barberries, washed and soaked for 10 minutes 1 tsp turmeric Salt to taste 6 tbsp vegetable oil 3 tbsp Butter Water Garnish: 2 tbsp Butter 3/4 Cup Dried Barberries 1/2 tbsp Sugar 1 tsp Rose Water 2 tbsp Slivered Pistachios

“Tah” is a Persian word for bottom and “chin” is the root word for “chidan” which means arranging or layering in this case. This delicious Persian rice cake is all about layering saffron rice at the bottom of a non-stick pan. You would usually have layers of chicken in the middle as well which can be replaced by other ingredients according to your taste.

Tahchin is the ultimate elegant and delicious Persian rice cake and it’s usually the centerpiece of all occasions from casual dinner parties, to birthdays or even weddings.

Getting the perfect evenly crispy golden crust on the Persian rice cake is always tricky. Most cooks would show off their high cooking skills by cooking Tahchin. Unlike all other Persian rice recipes, Tahchin’s rice very sticky and has a cake texture instead of being all fluffy and light.