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Tahchin (golden rice cake): photo of the dish
Illustrative photo: Renegadesaba — CC BY-SA 4.0, Wikimedia Commons
Pasta & rice

Tahchin (golden rice cake)

A Persian rice cake, crisp on the outside and tender inside, flavored with saffron and bound with yogurt and eggs, often layered with chicken. It is unmolded as a golden dome and cut into wedges like a tart.

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Ingredients

Ingredients

Marinade

Spices & seasoning

Optional extras

Instructions

  1. Rinse the rice in clear water until the water runs clear, then soak it for 2 hours in salted water.
  2. In a bowl, mix the yogurt, beaten eggs and half of the melted butter with the saffron steeped in a little hot water.
  3. Toss the chicken fillets cut into cubes with the salt, turmeric and sliced onions, then brown them in a pan for 8 minutes.
  4. Drain the rice and mix it with the yogurt mixture to form a smooth batter.
  5. Butter a round thick-bottomed pan, line the bottom with half the rice, arrange the chicken on top, and cover with the remaining rice.
  6. Cover and cook over low heat for 45 minutes, then raise the oven to 200 °C (400 °F) and bake for another 20 minutes until the top is golden.
  7. Let it rest for 10 minutes, unmold onto a platter and serve in wedges.

Variations and tips

Vegetarian version. Replace the chicken with thinly sliced potatoes browned in butter.

Using what's available here. Basmati rice is widely sold; turmeric can replace saffron for the color.

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Original Ecomely recipe.