Tahchin Morgh (ته چین مرغ) — Persian Saffron Rice Cake with Chicken

• 500 gBasmati rice (rinsed until water runs mostly clear)
• 3000 mlWater (for parboiling rice)
• 30 gSalt (for rice boiling water (about 2 Tbsp))
• 60 mlVegetable oil (for pot and crust)
• 30 gGhee (optional for richer aroma; use instead of part of the oil)
• 350 gStrained yogurt (plain, unsweetened; thick Greek-style works well)
• 4 largeEgg yolks (about 72 g total)
• 0.5 tspPersian saffron threads (finely crushed)
• 45 mlHot water (to bloom saffron)
• 1 tspGround turmeric
• 0.5 tspGround black pepper
• 6 gFine salt (for yogurt mixture (about 1 tsp))
• 1400 gWhole chicken (cut into 8 pieces; skin removed for cleaner flavor)
• 200 gOnion (1 large, sliced)
• 1 leafBay leaf
• 60 gBarberries (rinsed; optional garnish)
• 10 gSugar (to balance barberries (about 2 tsp))
• 20 gSlivered pistachios (optional garnish)

Instructions

1. 1

   Bloom the saffron: crush 1/2 tsp saffron for the rice mixture and 1/4 tsp for the chicken (if using). Pour 45 ml hot water over the first portion and 15 ml over the second. Cover and steep 15–20 minutes until deeply colored; keep warm so the aroma stays vivid.

2. 2

   Poach the chicken: place chicken pieces, sliced onion, 1000 ml water, 8 g salt, 1 tsp turmeric, 1/2 tsp pepper, and 1 bay leaf in a pot. Bring to a gentle simmer, cover, and cook 35–45 minutes until the thickest piece reaches 74°C/165°F. Cool 10 minutes, then shred or slice; moisten with 60–120 ml of strained broth and optional bloomed saffron.

3. 3

   Soak and parboil the rice: soak rinsed basmati in plenty of cool water for 30 minutes, then drain. Boil 3000 ml water with 30 g salt. Add rice and boil 6–8 minutes, stirring once or twice, until the grains are longer but still firm in the center. Drain immediately and rinse briefly with cool water to stop cooking; let drain 5 minutes.

4. 4

   Make the tahchin binder: in a large bowl whisk 350 g strained yogurt, 4 egg yolks, 6 g fine salt, 1 tsp turmeric, and 1/2 tsp pepper until smooth. Whisk in the 45 ml bloomed saffron (all liquid). Add 2 Tbsp (about 30 ml) of the oil and whisk again; the mixture should be thick, glossy, and vividly yellow.

5. 5

   Coat part of the rice: add about 2/3 of the drained parboiled rice to the yogurt-saffron mixture and fold gently until evenly coated, keeping grains intact. Leave the remaining 1/3 plain for the middle layer; this helps the center stay fluffy while the coated rice forms a cohesive, sliceable cake.

6. 6

   Assemble in the pot: choose a 24 cm (9.5-inch) heavy nonstick or well-seasoned pot. Heat 30 ml oil plus 30 g ghee (or use all oil) over medium for 1 minute. Press half of the coated rice firmly into the bottom and up the sides. Add the plain rice, then spread the chicken evenly. Finish with the remaining coated rice, pressing firmly to compact and seal the layers.

7. 7

   Steam and crisp: poke 5–6 holes to the bottom with a chopstick for steam vents. Wrap the lid in a clean towel and cover tightly. Cook 10 minutes over medium heat to set the crust, then reduce to low and steam 60–70 minutes. If your stove runs hot, use a heat diffuser; you want steady steam without scorching.

8. 8

   Unmold and serve: rest the pot off heat for 10 minutes. Run a thin spatula around the edge. Place a serving platter over the pot and invert confidently. If needed, set the pot over low heat for 1–2 minutes to release. Slice like a cake so each portion shows the golden crust, saffron rice, and chicken center.

9. 9

   Optional barberry garnish: heat 10 ml oil in a small pan over low heat. Add 60 g rinsed barberries and 10 g sugar; sauté 1–2 minutes just until glossy and slightly plumped (do not burn). Scatter over the tahchin with 20 g slivered pistachios before serving for color and sweet-tart contrast.