Tahchin E Morgh Recipe

Rinse and soak rice

Rinse the basmati rice under cold water until the water runs nearly clear to remove surface starch. Soak the rice in cold water with 1 teaspoon salt for 30 minutes, then drain.

Bloom saffron

Crush saffron threads gently with the back of a spoon, then combine with 3 tablespoons hot water. Let sit 10–15 minutes until deeply colored.

Parboil rice

Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Add soaked and drained rice and cook for 5–6 minutes until grains are tender but still slightly firm (al dente). Drain rice in a colander and set aside.

Make yogurt-egg base

In a large bowl, whisk together 2 cups yogurt, 3 egg yolks, 1.5 teaspoons salt, 4 tablespoons melted butter, and 2 tablespoons vegetable oil until smooth. Stir in half of the saffron water (~1.5 tbs) to lightly color the mixture. Reserve remaining saffron water for garnish/tahdig.

Combine rice with yogurt mixture

While rice is still warm, fold about 2 1/2 cups of the drained rice into the yogurt-egg mixture until evenly coated. Reserve the remaining rice (about 1/2 cup) plain for layering and garnish.

Prepare and season chicken. Finely dice or shred the chicken breasts (you may poach first if preferred). Finely chop the onion and mince the garlic. In a bowl, combine chicken with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon turmeric, and 1/4 teaspoon ground cinnamon. Mix well and let sit 10 minutes to absorb flavors.

Cook the chicken. Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the chopped onion until translucent, 5–6 minutes. Add minced garlic and cook 30 seconds. Add seasoned chicken and cook, stirring, until cooked through and lightly browned, 6–8 minutes. If chicken was poached and shredded, toss with sautéed onion and garlic just to heat and combine. Taste and adjust salt and pepper if needed. Set aside.

Rinse barberries briefly in a fine strainer under cold water to remove dust; pat dry with paper towel.

Gently sauté barberries. In a small nonstick skillet, melt 1 tablespoon butter over low heat. Add rinsed barberries and 1 teaspoon sugar; toss gently for 1–2 minutes—just until plumped and glossy. Be careful: barberries can burn quickly. Remove from heat and set aside.

Toast nuts. In a dry skillet over medium-low heat, toast chopped pistachios and optional slivered almonds for 2–3 minutes until fragrant. Remove and set aside.

Prepare tahdig mixture. In a small bowl whisk together 1/2 cup yogurt, 1 egg, 1 tablespoon reserved saffron water, and 2 tablespoons melted butter until smooth. Lightly season with a pinch of salt.

Heat the pan. Use a 9–10 inch heavy-bottomed nonstick or ovenproof skillet. Add 1 tablespoon oil and 1 tablespoon melted butter, swirl to coat, and heat over medium until shimmering but not smoking.

Create tahdig layer. Spread the yogurt-egg-saffron mixture evenly across the bottom of the pan to form the tahdig base.

Layer rice and chicken. Spoon half of the saffron-coated rice mixture over the tahdig, spreading evenly. Add the cooked chicken in an even layer across the rice. Scatter the reserved plain rice over the chicken to help form a light top layer. Cover with the remaining saffron-coated rice, pressing gently to compact.

Final saffron touch. Mix remaining saffron water with a tablespoon of melted butter and drizzle over the top of the assembled tahchin for extra color and aroma.

Steam and crisp. Using a lid covered with a clean kitchen towel (to catch condensation) or a tight-fitting ovenproof lid, reduce heat to low and cook on the stovetop for 25–30 minutes to allow the tahdig to form and flavors to meld. Alternatively, preheat oven to 350°F (175°C) and bake covered for 30–35 minutes. After the initial steaming time, increase heat to medium for 2–3 minutes to help the bottom crisp further, then immediately reduce back to low to avoid burning.

Rest before inverting. Turn off the heat and let the tahchin rest, covered, for 10 minutes so steam redistributes. Run a thin spatula around the edges to release.

Invert and plate. Place a large serving platter over the skillet and carefully invert the pan to release the tahchin onto the platter so the golden tahdig is on top. If any sticking occurs, gently pry loose with a spatula.

Top with sautéed barberries, toasted pistachios, and slivered almonds, distributing evenly. Sprinkle chopped parsley or cilantro if using.

Slice and serve. Use a sharp knife to cut into wedges. Serve warm with a side of plain yogurt or salad. Adjust salt and pepper to taste at the table.