Description Edit

Iranian layered rice and chicken casserole, perfect for Thanksgiving and Christmas Season)

Tah chin — also pronounced tacheen — is an Iranian dish that is quick and simple to make. Partly cooked rice is flavored with saffron, yogurt and egg yolks and then layered in a dish with chicken, or lamb. For those of us American/Iranians, using Turkey is becoming common right after Thanksgiving or Christmas. The whole dish is baked and then turned out onto a platter, forming what seems like a cake with a golden, crispy crust.

Ingredients Edit

Directions Edit

  1. Marinate and refrigerate the chicken in yogurt, saffron and cinnamon.
  2. Combine rice and salt with enough cold water to cover and allow to soak for a few hours or overnight if possible
  3. Remove lamb from yogurt mixture (save the yogurt), and bake at 375 °F for 30 minutes.
  4. To the saved yogurt, add 1 egg and 1 tsp saffron; beat to mix.
  5. Drain rice that has been soaking.
  6. Bring to boil 2 quarts water. Add 2 teaspoons salt and drained rice and boil for 10-15 minutes. Pour rice into colander and rinse with lukewarm water.
  7. Remove chicken from baking dish and set aside.
  8. Mix yogurt/egg mixture with rice.
  9. In bottom of baking dish, melt ½ cup butter with 2 tablespoons of water. Over melted butter arrange half of rice. Scatter chicken cubes over rice. Top with remaining rice. Cover tightly. Bake at 400 °F for 14 minutes.
  10. Then reduce heat to 325 °F and bake for an additional 40 minutes. Serves 6.

Variations Edit

Many Iranians add barberries to the rice for a more tart flavor. In some parts of the country they also add spinach, see below if you would like this option:

  • Tah chin Esfenjani: add a layer of chopped spinach and soaked prunes before each layer of chicken.
  • The crispy, crunchy layer of browned rice that forms on the tah chin as it bakes is called the tahdig and is a good indicator of whether or not an Iranian Chef is good or not ☺
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