Tahchin Morgh va Bademjan (ته‌چین مرغ و بادمجان) — Persian Saffron Rice Cake with Chicken and Eggplant

• 500 gBasmati rice (rinsed until water runs mostly clear)
• 18 gSalt (for parboiling water)
• 600 gChicken breast (boneless, skinless)
• 600 mlWater (for poaching chicken)
• 150 gOnion (thinly sliced)
• 2 gBlack pepper (freshly ground)
• 700 gEggplant (2 medium; peeled in stripes and sliced 1 cm thick)
• 90 mlCooking oil (for frying eggplant)
• 300 gPlain yogurt (thick, unsweetened)
• 4Egg yolks (large)
• 30 mlBrewed saffron (strong; made from saffron steeped in hot water)
• 60 gBarberries (zereshk) (rinsed and drained)

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until it runs mostly clear, then drain well. Cover the rice with fresh water and let it soak for 30 minutes to help the grains elongate and cook evenly.

2. 2

   Poach the chicken by combining the chicken breast, water, sliced onion, 6 g salt, and black pepper in a saucepan. Bring to a gentle simmer, cover, and cook for 18–22 minutes until the chicken reaches 74°C/165°F, then cool and shred into bite-size strands.

3. 3

   Salt the eggplant slices with 8 g salt and rest them for 20 minutes to draw out moisture and bitterness. Rinse quickly, pat very dry with paper towels, then fry in 90 ml oil over medium-high heat until deeply golden on both sides; drain well on a rack so the tahchin stays crisp.

4. 4

   Parboil the rice by bringing a large pot of water to a rolling boil and dissolving 18 g salt in it. Add the soaked, drained rice and boil for 6–8 minutes until the grains are tender on the outside but still firm in the center, then drain immediately and rinse briefly with warm water to stop cooking.

5. 5

   Make the tahchin batter by whisking yogurt, egg yolks, 30 ml brewed saffron, 60 ml oil, 4 g salt, and 1 g black pepper until completely smooth and glossy. Add about two-thirds of the parboiled rice and fold gently until every grain is coated yellow; keep the remaining rice plain for layering.

6. 6

   Prepare the cooking pot by choosing a nonstick or well-seasoned heavy pot (about 24 cm) and brushing the bottom and sides with 10 ml oil from your measured amount. Set the pot over medium heat for 2 minutes so the base is warm, which helps the crust set quickly and evenly.

7. 7

   Build the tahchin by pressing half of the saffron-coated rice firmly into the bottom and up the sides to form a compact layer. Arrange a layer of fried eggplant, then scatter the shredded chicken evenly, and finish with the remaining eggplant; keep the filling about 2 cm away from the pot’s edge to protect the crust.

8. 8

   Top with the remaining saffron-coated rice, then add the plain rice as the final layer and press down firmly with the back of a spoon to compact everything. Poke 5–6 steam holes with the handle of a spoon, then cover the lid with a clean towel and close it tightly to prevent condensation from softening the crust.

9. 9

   Cook on medium heat for 10 minutes to start forming the tahdig, then reduce to low and steam for 60–70 minutes. The tahchin is ready when you smell a nutty aroma and the sides look set and slightly pulled away from the pot.

10. 10

    Bloom the barberries by warming 10 ml oil in a small pan over low heat and adding the drained barberries for 60–90 seconds. Stir constantly and remove from heat as soon as they plump, then drizzle with 10 ml brewed saffron so they stay bright and tangy.

11. 11

    Rest and unmold by turning off the heat and letting the pot stand, covered, for 10 minutes to stabilize the crust. Run a thin spatula around the edge, invert onto a serving platter in one confident motion, and garnish the top with saffron barberries before slicing like a cake.