Tah-Chin - Persian Upside Down Layered Saffron Rice & Chicken

Tahchin is a divine Persian dish consisting of layered saffron rice and tender chicken breasts, bound together with a seasoned yogurt and egg yolk mixture. We Iranians love our rice and enjoy layering it with various types of vegetables and meats, but the most sought-after part of this dish is its golden crispy bottom layer of rice (tahdig).  ته چین Tah-chin is the tahdig lovers galore! Once cooked, it's served upside down, so you can enjoy both the fragrant saffron rice and a thick, crunchy tahdig in every bite. "Tah" means "bottom" in Persian, and chin comes from chidan, which means to arrange or layer.

Tah-Chin - Upside Down Layered Saffron Rice & Chicken

Ingredients
Serves 4-6

-2 1/2 cups long-grain basmati rice, rinsed and soaked in salted water (2-3 tablespoons of salt) for a couple of hours. Drain.
-2 boneless, skinless chicken breasts
-2 eggs, yolks only
-1 1/2 cups plain yogurt
-1 teaspoon ground saffron, dissolved in 4 tablespoons of hot water
-1 large onion, peeled and thinly sliced
-1/4 teaspoon turmeric

-2 tablespoons freshly squeezed lemon juice  
-Salt to taste
-Butter or olive oil
-Chicken stock  *optional

Garnish: barberries, slivered almonds, or pistachios 

Method

1. Place the chicken breasts in a pot along with sliced onions, add turmeric, 1/2 teaspoon salt, and 1 cup of water. Bring to a boil over medium-high heat, reduce the heat, add 1 tablespoon of saffron water, cover, and cook for 50 minutes. Remove from heat, let cool slightly, then shred or cut into small pieces. Mix in the lemon juice and set aside. 
2. Bring 6 cups of water to a boil in a large pot. Add the rice and cook for 7 minutes, until the grains are soft on the outside but still firm in the center. Then rinse briefly with cool water to remove excess starch and separate the grains. Set aside.
3. In a large mixing bowl, whisk together the yogurt, egg yolks, remaining saffron, and a pinch of salt. 
4. Add the drained rice and 2 tablespoons of olive oil to the yogurt mixture, and blend well.
5. In a nonstick pan, heat 3 tablespoons of oil, swirling to coat the bottom evenly. Spread 1/2 of the rice mixture into the pot and press down gently with the back of a spoon. Evenly layer the chicken on top, then cover with the remaining rice mixture. Smooth and press down gently. Drizzle with 2-3 tablespoons strained chicken stock, melted butter, or oil for extra flavor.
6. Cover the pot with a lid wrapped in a clean kitchen towel. Cook over medium heat until you see steam, then reduce to low and cook for 45-50 minutes. Adjust the heat as needed, because of the yogurt and egg yolks, the bottom can burn if too hot.
7. Let the tahchin cool for 5 minutes. Place a serving platter that is larger than the pot. Hold firmly with oven mitts, and carefully flip it upside down. Lift the pot away. Garnish with barberries, almonds, or pistachios

Tah-chin pairs well with plain yogurt, mast o khiar, salad Shirazi, or torshi.

Enjoy!