Iranian Tahchin Is The FANCIEST Rice Ever

saffron

💰Cheaper: turmeric

Turmeric adds color but lacks saffron's unique flavor.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers similar creaminess with fewer calories.

chicken

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu or chickpeas provide protein alternatives for vegetarians.

barberry

💰Cheaper: dried cranberries

Dried cranberries can mimic the tartness of barberries.

Place a large stainless steel pot over medium high heat.

Add 1 tbsp of vegetable oil and pieces of chicken thighs, browning them for about 4 to 5 minutes on each side.

Remove browned chicken and repeat with remaining pieces.

Slice 2 medium onions and add to the pot with 1.5 tsp of salt, cooking for about 5 minutes until translucent.

Add a small stick of cinnamon and return the chicken to the pot.

Pour in about 3 liters of water to submerge the chicken, bring to a boil, and skim off the scum.

Reduce heat to medium and cover, simmering for 30 to 40 minutes.

Wash 150 g of dried barberries and set aside.

Remove chicken from the pot, leaving onions, and reduce the stock into a gravy with 1 tsp black pepper, 1 tsp ground cardamom, and the barberries for 20 minutes.

Wash 600 g of Cellar or regular basmati rice thoroughly to remove starch.

Boil a large pot of salted water, add the rice, and cook for 2 to 3 minutes, checking for doneness.

Drain the rice in a colander and rinse with cold water to stop cooking.

In a mixing bowl, combine 250 g of thick Greek yogurt, 1 whole egg, 2 egg yolks, and a bunch of liquid saffron.

Add 30 g of vegetable oil, 1 tsp salt, and 0.5 tsp black pepper, mixing until smooth.

Fold the rice into the yogurt mixture gently to coat without breaking the grains.

Prepare the chicken by removing skins and tearing the meat into bite-sized chunks, mixing with some gravy until saucy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens