Nowruz is approaching! What better time to make an Iranian classic: Tahchin. This recipe will guide you through making a delicious and visually stunning crispy saffron rice cake, a beloved dish from Iranian cuisine. The combination of fluffy saffron-infused rice and a golden, crunchy crust makes it a delightful centerpiece for any meal.

Ingredients

• 2 cups basmati rice
• 1 lb of chicken thighs, cubed
• 1 tablespoon turmeric
• 1 tablespoon smoked paprika
• 1 pinch of cinnamon
• 1 teaspoon black pepper
• 4 green cardamom pods, crushed
• Salt, to taste (about 1/2 cup for boiling water, 1 tablespoon for the chicken, plus 2 teaspoons for the yogurt mixture)
• 1 cup plain full-fat yogurt
• 1/2 cup neutral oil, such as sunflower oil
• 3 eggs (egg yolks are used traditionally)
• 1 teaspoon saffron threads
• 2 tablespoons hot water
• Butter or oil for coating the pot
• 1/2 cup barberries (zereshk), washed
• 1/2 cup unsalted pistachios, cut roughly
• 1 teaspoon sugar
• Optional: Rosewater, a splash

Instructions

1. Preheat the oven at 400F
2. Cook the chicken: Mix the chicken thighs with the paprika, turmeric, salt, pepper, cinnamon and cardamom. Fry the chicken in a well oiled skillet over medium heat until fully cooked. Set aside.
3. Rinse the rice: Place the basmati rice in a bowl and rinse it under cold water until the water runs clear. This helps to remove excess starch, preventing the grains from sticking together and ensuring a fluffy texture. Drain the rinsed rice on paper towels.
4. Parboil the rice: Bring a pot of water to a boil and season it generously with salt (it should taste as salty as the ocean). Add the drained rice to the boiling water and stir immediately to prevent sticking. Cook the rice for 6 to 8 minutes, or until it is parboiled. The rice should still have a bite and not be completely soft or mushy.
5. Drain and rinse the rice: Drain the parboiled rice in a colander and rinse it briefly with cool water (not hot). Give the colander a shake to ensure the rice kernels are not sticking together.
6. Bloom the saffron: In a small bowl, combine the saffron threads with a pinch of kosher salt (or regular salt). Add 2 tablespoons of hot water to the saffron and let it steep and cool completely for a few minutes. This process, called blooming, extracts the color and flavor from the saffron.
7. Make the yogurt mixture: In a separate bowl, whisk together the plain full-fat yogurt, neutral oil, eggs, and 2 teaspoons of salt until smooth and combined.
8. Add saffron water to the yogurt mixture: Pour the cooled saffron water into the yogurt mixture and whisk to combine. The mixture will take on a vibrant yellow color.
9. Combine rice with the yogurt mixture: Gently fold the parboiled rice into the yogurt-saffron mixture. Be careful not to break the rice grains; you want to keep them intact.
10. Candy the barberries and pistachios: in a small skillet, melt a teaspoon of butter on medium-low heat. Once melted, add the barberries, sugar, a small pinch of salt and the pistachios. Let the mixture candy gently over medium-low heat. Add a splash of rosewater (optional) when the heat is off. Reserve in a bowl when the barberries get one tone darker.
11. Prepare the baking dish: Choose a non-stick oven-safe pot or Dutch oven. Coat the bottom and sides of the pot generously with oil or butter. A glass dish is my preferred method as I can see the crust developing. The pros use any oven safe pot. Some people even cook the Tahchin on the stove, but I'm not there yet...
12. Layer the rice and chicken with barberries: Layer half of the rice mixture in the prepared pot and pat it down gently. Spread the chicken and barberries on top of the rice, pat gently. Then, add the remaining rice mixture on top and pat it down again. The remaining barberries and raisins will be used for garnish later.
13. Cover and bake: Cover the pot tightly with aluminum foil to prevent the rice from drying out. Place the pot in a preheated oven at 400F. The baking time is 1 hour to 1 hour and 15 minutes, or until the rice cake develops a nice golden brown color. Check after about 55 minutes; if it's browning too quickly, you can reduce the oven temperature slightly.
14. Cool and unmold: Once baked, remove the pot from the oven and let it cool for about 10 minutes. Remove the foil. To unmold, you can run a paring knife or offset spatula around the edges of the pot to ensure it doesn't stick. Place a serving plate over the pot and carefully flip it over to release the crispy rice cake.
15. Serve: The crispy bottom of the rice cake (the tahdig) will now be on top. Scatter the remaining sautéed barberries over the top for garnish. Serve warm.

Happy Nowruz!