Tahchin Shirazi (ته چین شیرازی) — Saffron-Infused Persian Rice Cake

• 450 gBasmati rice (rinsed until water runs mostly clear)
• 18 gFine sea salt (for boiling water; plus extra to taste for chicken)
• 0.5 gSaffron threads (ground and bloomed in hot water)
• 60 mlHot water (just off the boil, for blooming saffron)
• 300 gPlain full-fat yogurt (unsweetened; Greek-style works best)
• 3 largeEggs (about 150 g without shells)
• 600 gChicken thighs, boneless and skinless (cut into 3–4 cm pieces)
• 200 gOnion (thinly sliced)
• 90 gUnsalted butter (divided)
• 30 mlNeutral oil (such as grapeseed or sunflower)
• 2 tspGround turmeric
• 1 tspBlack pepper (freshly ground)
• 120 mlWater (for braising chicken)
• 70 gBarberries (rinsed and drained)
• 10 gGranulated sugar (balances barberry tartness)
• 60 gSlivered almonds (lightly toasted)

Instructions

1. 1

   Bloom the saffron: grind the saffron threads to a fine powder, then stir into 60 ml hot water. Cover and let stand 15 minutes to deepen color and aroma. Meanwhile, rinse the basmati rice in several changes of cool water until mostly clear, then drain well to prevent gummy grains.

2. 2

   Cook the chicken filling: heat 30 ml oil and 30 g of the butter in a skillet over medium heat. Add sliced onion and cook 8–10 minutes until golden. Add chicken, turmeric, black pepper, and 1/2 tsp salt; sauté 6–8 minutes until opaque. Add 120 ml water, cover, and simmer 20 minutes until tender; cool 10 minutes.

3. 3

   Parboil the rice: bring a large pot of water (about 3 liters) to a rolling boil and dissolve 18 g salt. Add drained rice and boil 6–8 minutes, stirring once or twice, until the grains are elongated but still firm in the center. Drain immediately and rinse briefly with cool water to stop cooking; drain thoroughly.

4. 4

   Make the yogurt-egg binder: in a large bowl, whisk yogurt and eggs until completely smooth, 45–60 seconds. Stir in about 45 ml of the bloomed saffron water (reserve the rest for finishing). Add the parboiled rice and fold gently until every grain is lightly coated; avoid crushing the rice so the final cake stays fluffy.

5. 5

   Assemble for a crisp tahdig: preheat oven to 190°C. Generously grease a 23 cm (9-inch) nonstick springform or cake pan with 40 g butter, including the sides. Spoon in about two-thirds of the saffron rice mixture and press lightly to level. Spread the chicken evenly, leaving a 1 cm border. Top with remaining rice and press gently to compact.

6. 6

   Bake and set: dot the top with the remaining 20 g butter from the chicken group, then cover the pan tightly with foil to trap steam. Bake 60 minutes, then remove foil and bake 10–15 minutes more until the edges look deeply golden and the surface feels set. Rest 10 minutes so the custard firms for clean unmolding.

7. 7

   Prepare the barberry-almond topping: while the tahchin rests, melt 20 g butter in a small pan over low heat. Add barberries and sauté 60–90 seconds, stirring constantly so they do not burn. Add sugar and 1–2 tbsp of the reserved saffron water; warm 30 seconds. Stir in toasted slivered almonds and remove from heat.

8. 8

   Unmold and serve: run a thin knife around the edge if needed. Invert onto a platter in one confident motion; the golden crust should be on top. If using a springform, release the ring first, then invert. Spoon the barberry-almond mixture over the center. Slice like a cake and serve warm, allowing everyone to get both crust and tender interior.