Tachin Saffron Yogurt Chicken (Print-Friendly Version)
Saffron rice layered with chicken and yogurt, baked for a golden crust and vibrant flavor.
# What You'll Need:
→ Main Ingredients
01 -
2 cups basmati rice
02 -
3 cups water
03 -
3 tablespoons plain yogurt
04 -
2 egg yolks
05 -
2 tablespoons saffron threads, soaked in 3 tablespoons hot water
06 -
4 tablespoons butter, melted
07 -
500 grams chicken thighs, cooked and shredded
08 -
1 onion, finely chopped
09 -
2 tablespoons vegetable oil
10 -
Salt and pepper to taste
# How to Make It:
01 -
Rinse basmati rice thoroughly under cold water until clear. Soak in water for 30 minutes, then drain.
02 -
Bring 3 cups water to a boil in a large pot; add a pinch of salt and soaked rice. Parboil for 6–7 minutes until partially cooked and firm. Drain in a colander.
03 -
In a large mixing bowl, whisk yogurt, egg yolks, melted butter, and saffron water until smooth and homogenous.
04 -
Gently fold parboiled rice into the yogurt mixture, ensuring all grains are evenly coated.
05 -
Heat vegetable oil in a skillet over medium heat. Sauté chopped onion until golden, then add shredded chicken, salt, and pepper. Stir until heated and combined.
06 -
Preheat oven to 175°C. Grease a deep oven-safe dish or non-stick cake pan with butter or oil.
07 -
Spread half of the saffron rice mixture evenly on the bottom of the dish. Layer chicken and onion mixture in the center, then top with remaining saffron rice. Press down gently to compact each layer.
08 -
Cover dish tightly with aluminium foil. Bake for 60 minutes until a golden crust forms and rice is cooked through.
09 -
Invert onto a serving platter to showcase the crust. Serve warm.
# Additional Tips:
01 -
Use premium Persian saffron steeped in hot water for maximal aroma and color.
02 -
Compress the rice firmly and preheat the pan thoroughly to achieve a crisp, uniform tahdig.