Shirazi Tahchin (ته چین شیرازی) — Saffron Yogurt Rice Cake with Chicken and Barberries

• 1⅛ lbBasmati rice (rinsed until water runs mostly clear)
• 18 gFine salt (for soaking and boiling)
• 1.5 lbChicken thighs, boneless and skinless (cut into 3–4 cm pieces)
• 7.1 ozOnion (thinly sliced)
• 2 tspTurmeric
• 1 tspGround black pepper
• 1⅔ cupWater (for simmering)
• 12.5 ozPlain full-fat yogurt (unsweetened)
• 2Eggs (large)
• 1Egg yolk
• 1Egg white
• ½ tspSaffron threads (ground and bloomed)
• ¼ cupHot water (for blooming saffron)
• ⅜ cupVegetable oil (plus 10 ml to sauté barberries)
• 1.1 ozUnsalted butter (melted)
• 2.8 ozBarberries (zereshk), dried (rinsed and drained)
• 10 gGranulated sugar (to balance barberry tartness)
• 1⅜ ozPistachios, shelled (roughly chopped)

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until the water is mostly clear. Soak it in 1.5 liters of cold water mixed with 12 g of the salt for 30 minutes to help the grains elongate and cook evenly.

2. 2

   Place the sliced onion in a pot with 15 ml of the vegetable oil over medium heat and cook for 6–8 minutes until softened and lightly golden. Add the chicken, turmeric, black pepper, and the remaining 6 g salt, then stir for 2 minutes to coat the pieces thoroughly.

3. 3

   Pour in 400 ml water, bring to a gentle simmer, and cover the pot. Cook for 25–30 minutes until the chicken is tender and the liquid is reduced to a few tablespoons; then let the chicken cool slightly so it stays juicy during baking.

4. 4

   Grind the saffron threads and bloom them in 60 ml hot water for 10 minutes to extract maximum color and aroma. In a large bowl, whisk the yogurt, 2 whole eggs, 1 egg yolk, and 1 egg white until completely smooth and uniform.

5. 5

   Bring a large pot of water (about 3 liters) to a rolling boil. Drain the soaked rice, add it to the boiling water, and parboil for 6–7 minutes until the grains are longer but still firm in the center; then drain immediately.

6. 6

   Add the bloomed saffron (including its liquid) to the yogurt-egg mixture and whisk until deeply golden. Fold in the drained parboiled rice gently with a spatula so the grains stay intact and evenly coated in the saffron yogurt batter.

7. 7

   Preheat the oven to 190°C. Brush a 24 cm nonstick or well-seasoned oven-safe pot or deep pan with 60 ml vegetable oil, then drizzle in the remaining 30 ml oil and the melted butter to ensure a crisp, evenly browned tahdig.

8. 8

   Spread about half of the saffron yogurt rice mixture into the prepared pan and press it down firmly to eliminate air pockets. Arrange the cooked chicken evenly over the rice, leaving a 1–2 cm border so the crust can form as a continuous layer.

9. 9

   Cover the chicken with the remaining rice mixture and press again to compact the layers for clean slices. Cover the pan tightly with foil to trap steam, which helps the center cook through while the bottom develops a crisp crust.

10. 10

    Bake for 60 minutes, then remove the foil and bake for 15–20 minutes more until the top is set and the edges look richly golden. Rest the tahchin for 10 minutes out of the oven so the crust firms and releases more cleanly.

11. 11

    While the tahchin rests, warm 10 ml vegetable oil in a small skillet over low heat and add the rinsed barberries. Stir for 60–90 seconds, then add the sugar and cook 30 seconds more; keep the heat low so the barberries do not burn and turn bitter.

12. 12

    Run a thin spatula around the edge of the pan to loosen the rice cake. Invert onto a serving platter in one confident motion, then top with the barberries and chopped pistachios; slice into wedges and serve while the tahdig is audibly crisp.