Tahchin-e Morgh

The story

Tahchin-e Morgh is a Iranian main with a clear sense of place. Tahchin is a Persian baked rice dish in which yoghurt, egg and saffron create a cohesive golden crust around layers that may include chicken, lamb or vegetables. The recipe below keeps the defining ingredients and technique intact while giving practical metric quantities and enough detail for a home cook to judge texture, seasoning and doneness rather than simply follow a timer.

Ingredients

• 500 g basmati rice
• 700 g boneless chicken thighs
• 300 g thick yoghurt
• 4 piece egg yolks
• 0.4 g saffron threadsbloomed
• 70 g buttermelted
• 160 g onionsliced
• 0.5 tsp ground turmeric
• 70 g barberries
• 15 g caster sugar
• 30 g pistachiosslivered
• 2 tsp fine salt

Method

1. Cook chicken gently with onion, turmeric, a

   Cook chicken gently with onion, turmeric, a little salt and enough water to cover halfway until tender, about 30 minutes. Cool and shred into large pieces.

   Look for: tender, about 30 minutes Tip: Let drained rice steam-dry for a few minutes and press the first layer firmly enough to form a clean shell. Avoid: Wet rice prevents crust, overboiling grains makes a dense cake and unmoulding immediately can break the structure.

2. Rinse and soak rice, then parboil 5–6

   Rinse and soak rice, then parboil 5–6 minutes until the grains bend but still have a firm centre. Drain very well and let steam escape.

   Look for: the grains bend but still have a firm centre

3. Whisk yoghurt, egg yolks, most of the

   Whisk yoghurt, egg yolks, most of the saffron and 50 g melted butter. Fold about two-thirds of the rice through this mixture until every grain is yellow-coated.

   Look for: every grain is yellow-coated

4. Brush a deep non-stick or glass baking

   Brush a deep non-stick or glass baking dish generously with remaining butter. Press half the saffron rice firmly into the base and sides, add chicken in an even layer, then cover with remaining rice.

5. Cover tightly with foil and bake at

   Cover tightly with foil and bake at 190°C for 50 minutes. Remove foil and bake 15–20 minutes more until the base and sides are a deep golden crust.

   Look for: the base and sides are a deep golden crust

6. Rest 10 minutes, loosen edges and invert

   Rest 10 minutes, loosen edges and invert onto a platter. Briefly sauté barberries with sugar and a little butter, then scatter over the crisp surface with pistachios and remaining saffron.

   Look for: Exterior is deep golden and crisp and the inverted cake holds its shape without a wet custardy centre.

Nutrition

per serving

Estimated from the listed ingredients and default serving size. Actual values vary with brands, trimming, absorption and cooking losses.