Tahchin (ته چین) — Persian Saffron Rice Cake with Golden Tahdig

• 500 gBasmati rice (rinsed until water runs mostly clear)
• 2500 mlWater (for parboiling)
• 30 gSalt (for parboiling water (about 1 1/2 tbsp fine salt))
• 300 gPlain full-fat yogurt (unsweetened; Greek-style is fine)
• 4 largeEgg yolks (about 70 g total yolk)
• 0.5 tspSaffron threads (finely crushed (about 0.25 g))
• 45 mlHot water (just off the boil, to bloom saffron)
• 45 mlVegetable oil (plus extra for greasing if needed)
• 70 gButter (melted)
• 1 tspTurmeric
• 500 gChicken thighs, boneless skinless (cut into 3–4 cm pieces)
• 200 gOnion (thinly sliced)
• 0.5 tspBlack pepper

Instructions

1. 1

   Bloom the saffron: crush the saffron threads to a powder, then stir with 45 ml hot water. Cover and steep 15 minutes to extract maximum color and aroma. Meanwhile, rinse the basmati rice in several changes of cold water until it runs mostly clear, then drain well.

2. 2

   Cook the chicken filling: heat 15 ml vegetable oil in a skillet over medium heat. Add sliced onion and sauté 8–10 minutes until soft and lightly golden. Add chicken, 1 tsp turmeric, 4 g salt, and pepper; sauté 5 minutes. Add 250 ml water, cover, and simmer 20–25 minutes until tender; reduce uncovered 3–5 minutes until nearly dry.

3. 3

   Parboil the rice: bring 2500 ml water to a rolling boil in a large pot and add 30 g salt. Add drained rice and boil 6–8 minutes, stirring gently once or twice, until the grains are softened on the outside but still firm in the center. Drain immediately in a colander and rinse briefly with cool water to stop cooking; drain thoroughly 5 minutes.

4. 4

   Make the tahchin custard: in a large bowl whisk yogurt, egg yolks, 6 g salt, and 1 tsp turmeric until smooth. Whisk in the bloomed saffron (all liquid) until evenly golden. Whisk in 45 ml vegetable oil and 70 g melted butter. Add the drained parboiled rice and fold gently until every grain is coated without breaking.

5. 5

   Assemble for a thick tahdig: preheat the oven to 190°C (375°F). Grease a 23 cm (9-inch) nonstick springform or cake pan. Spoon in about two-thirds of the saffron rice mixture and press firmly to compact. Spread the chicken evenly, leaving a 1 cm border. Top with remaining rice, pressing again to create a tight, cake-like layer.

6. 6

   Bake and set: cover the pan tightly with foil to trap steam. Bake 60 minutes, then remove foil and bake 15–20 minutes more until the top is dry and the edges look deeply golden. Rest 10 minutes at room temperature so the crust releases cleanly and the cake holds its shape when unmolded.

7. 7

   Unmold for maximum crunch: run a thin knife around the edge if needed. Place a large serving plate over the pan and invert in one confident motion. Lift the pan straight up. If any crust sticks, return it to the cake and press gently. Slice with a sharp knife and serve while hot so the tahdig stays crisp.