Tahchin Sadeh va Esfanaj Ghalebi (ته چین ساده و اسفناج قالبی) — Persian Layered Saffron Rice Cake with Spinach

• 600 gBasmati rice (rinsed until water runs mostly clear)
• 18 gSea salt (for parboiling water (about 1 tablespoon))
• 300 gPlain full-fat yogurt (unsweetened)
• 3 largeEggs (room temperature)
• 0.5 tspSaffron threads (finely crushed)
• 45 mlHot water (just off the boil, for blooming saffron)
• 90 mlVegetable oil (divided, plus extra for greasing the mold)
• 450 gCooked chicken thigh meat (boneless, shredded or cut into bite-size pieces; see instructions for quick poach)
• 400 gFresh spinach (washed; thick stems removed)
• 200 gYellow onion (finely diced)
• 1 tspBlack pepper (freshly ground)
• 80 gBarberries (rinsed and drained well)
• 12 gSugar (about 1 tablespoon, to balance barberry tartness)
• 60 gPistachios (shelled, lightly chopped)

Instructions

1. 1

   Bloom the saffron: crush saffron threads to a fine powder, then stir with 45 ml hot water. Cover and let steep 10–15 minutes until deeply colored. Meanwhile, rinse the basmati rice in several changes of cool water, then soak it in plenty of water for 30 minutes to help the grains elongate.

2. 2

   If your chicken is not already cooked, poach it now: place boneless chicken thighs in a saucepan, cover with water, add 1/2 teaspoon salt, and simmer gently 20–25 minutes until cooked through (74°C/165°F). Cool briefly, then shred or cut into bite-size pieces. Set aside while you prepare the filling.

3. 3

   Cook the spinach filling: heat 30 ml vegetable oil in a wide skillet over medium heat. Add diced onion and sauté 8–10 minutes until translucent and lightly golden. Add spinach in batches, stirring 4–6 minutes until fully wilted and most moisture evaporates. Season with 6 g salt and black pepper; fold in the cooked chicken and warm 2 minutes.

4. 4

   Bloom the barberries: in a small pan over low heat, warm 15 ml vegetable oil. Add barberries and sugar and stir constantly 60–90 seconds—just until glossy and slightly plumped. Do not fry longer or they can turn bitter. Remove from heat and mix in chopped pistachios. Set aside for layering.

5. 5

   Parboil the rice: bring a large pot of water (about 4 liters) to a rolling boil. Add 18 g sea salt, then add soaked, drained rice. Boil 6–8 minutes, stirring once or twice, until the grains are longer and flexible but still firm in the center. Drain in a colander and rinse briefly with cool water to stop cooking.

6. 6

   Make the tahchin batter: in a large bowl whisk yogurt and eggs until smooth, about 30 seconds. Whisk in the bloomed saffron (all the liquid) and 90 ml vegetable oil. Add about half of the parboiled rice (roughly 700–800 g cooked rice) and fold gently until every grain is coated a rich yellow.

7. 7

   Assemble for a crisp crust: heat oven to 190°C/375°F. Grease a nonstick 23 cm (9-inch) springform pan or a 2–2.5 liter oven-safe mold with oil. Press two-thirds of the saffron-coated rice firmly into the base and up the sides (about 2–3 cm thick), compacting well to encourage a strong tahdig.

8. 8

   Layer the center: spread the warm spinach-and-chicken mixture evenly inside the rice “shell,” leaving a 1 cm border from the sides. Sprinkle the barberry-pistachio mixture over the filling. Cover with the remaining plain parboiled rice first, then top with the remaining saffron-coated rice, pressing gently to seal and level the surface.

9. 9

   Bake and set: cover the pan tightly with foil to trap steam. Bake 45 minutes at 190°C/375°F, then remove foil and bake 20–25 minutes more until the edges are deeply golden and the top looks set. Rest 10 minutes at room temperature so the cake releases cleanly without cracking.

10. 10

    Unmold and serve: run a thin knife around the edge, then invert onto a platter. If using a springform, release the ring and flip carefully. Let the tahchin stand 5 minutes before slicing into wedges. Serve warm so the tahdig stays crisp and the saffron aroma is most pronounced.