Iranian Main

Tahchin-e Morgh

Tahchin-e Morgh is a Persian saffron rice cake layered with tender chicken and yoghurt, prized for its crisp golden crust. This version uses measured ingredients, clear visual cues and the traditional flavour balance that makes the dish distinctive.

Jump to recipe More Iranian food
45 minsPrep time
1 hr 20 minsCook time
Serves 8Servings
HardDifficulty
Tahchin-e Morgh
About this dish

Tahchin-e Morgh: the story on the plate

Tahchin-e Morgh is a Iranian main with a clear sense of place. Tahchin is a Persian baked rice dish in which yoghurt, egg and saffron create a cohesive golden crust around layers that may include chicken, lamb or vegetables. The recipe below keeps the defining ingredients and technique intact while giving practical metric quantities and enough detail for a home cook to judge texture, seasoning and doneness rather than simply follow a timer.

Historical background

Tahchin is a Persian baked rice dish in which yoghurt, egg and saffron create a cohesive golden crust around layers that may include chicken, lamb or vegetables.

Why it is famous

It turns the Persian love of tahdig into the central architectural feature of the dish rather than a by-product at the bottom of a rice pot.

Cultural significance

It turns the Persian love of tahdig into the central architectural feature of the dish rather than a by-product at the bottom of a rice pot.

Nutrition

Estimated nutrition per serving

These figures are estimates per serving. Actual nutrition can vary with the brands and exact amounts you use, how much oil, dressing or sauce is absorbed, any substitutions or added extras, and the portion size served.

A practical guide for comparing recipes and planning meals.

620Calories
29gProtein
78gCarbs
24gFat
Ingredients

What you need

  • 500 basmati rice
  • 700 boneless chicken thighs
  • 300 thick yoghurt
  • 4 egg yolks
  • 0.4 saffron threads, bloomed
  • 70 butter, melted
  • 160 onion, sliced
  • 0.5 ground turmeric
  • 70 barberries
  • 15 caster sugar
  • 30 pistachios, slivered
  • 2 fine salt
Method

Step-by-step method

Follow the recipe in order, tasting and adjusting seasoning where needed.

  1. Cook chicken gently with onion, turmeric, a little salt and enough water to cover halfway until tender, about 30 minutes. Cool and shred into large pieces.
  2. Rinse and soak rice, then parboil 5–6 minutes until the grains bend but still have a firm centre. Drain very well and let steam escape.
  3. Whisk yoghurt, egg yolks, most of the saffron and 50 g melted butter. Fold about two-thirds of the rice through this mixture until every grain is yellow-coated.
  4. Brush a deep non-stick or glass baking dish generously with remaining butter. Press half the saffron rice firmly into the base and sides, add chicken in an even layer, then cover with remaining rice.
  5. Cover tightly with foil and bake at 190°C for 50 minutes. Remove foil and bake 15–20 minutes more until the base and sides are a deep golden crust.
  6. Rest 10 minutes, loosen edges and invert onto a platter. Briefly sauté barberries with sugar and a little butter, then scatter over the crisp surface with pistachios and remaining saffron.
Cook smarter

Tips, storage and serving advice

Shopping tips

Buy saffron threads rather than powder, Persian dried limes when possible, tart barberries and unsweetened pomegranate molasses. Rinse rice thoroughly so the grains steam separately. Check labels on compound ingredients such as sauces, spice blends, stocks, kimchi, fermented pastes and prepared breads when cooking for allergies.

Ingredient quality

For Tahchin-e Morgh, prioritise fresh or properly stored versions of basmati rice, boneless chicken thighs, thick yoghurt, egg yolks; speciality seasonings should smell vivid rather than stale.

Common mistakes

Wet rice prevents crust, overboiling grains makes a dense cake and unmoulding immediately can break the structure.

Chef’s tips

Let drained rice steam-dry for a few minutes and press the first layer firmly enough to form a clean shell.

How to know it is cooked

Exterior is deep golden and crisp and the inverted cake holds its shape without a wet custardy centre.

Plating advice

Present whole before cutting into wedges so the golden crust has maximum impact.

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