Tachin (Persian Saffron Rice Cake)
- Yasi Kiani
- Oct 7
- 3 min read
Updated: Oct 9
Tachin, A Traditional Persian Saffron Rice Dish with a Golden Crispy Crust
A Classic Persian Saffron Rice Dish with a Crispy Golden Crust and Tender Chicken
Tachin, also known as Persian saffron rice cake, is one of the most beloved and elegant dishes in Persian cuisine. It’s rich, fragrant, and beautifully golden, with a crispy layer on the outside and soft, fluffy rice inside.
This version is made with juicy chicken breast cooked over a bed of onions and turmeric for extra flavor, giving it that classic Persian warmth and color. Baked in the oven until golden, it’s the perfect centerpiece for family dinners or festive gatherings.
A nonstick pan is essential for this recipe to get that perfect glaze on the barberries — I love using my Caraway pan for its even heat and easy cleanup. A nonstick baking dish is just as important to achieve that golden crust without sticking; my Williams Sonoma baking dish works perfectly every time.
Tachin Ingredients
(Serves 4–6)
For the Chicken
1 chicken breast
1/2 onion, sliced
1/2 tsp turmeric
Salt and pepper to taste
1 tbsp avocado oil
For the Rice
2 cups basmati rice
1 tbsp salt
3 liters (about 3 quarts) water
For the Barberries
1/2 cup dried barberries
2 tbsp unsalted butter
1 tbsp sugar
For the Saffron Rice Mixture
1/4 cup saffron water
1/4 cup of chicken broth
1 cup Greek yogurt (plain, low-fat)
1/2 cup avocado oil
3 egg yolks
3/4 tsp salt
Tachin Instructions:
Prepare the Chicken
In a pan, heat avocado oil over medium heat.
Add sliced onions and sauté until soft and lightly golden.
Sprinkle in turmeric, salt, and pepper. Stir to combine.
Place thin chicken breasts over the onions, pour in 1/4 cup of water, and cover with a lid. Cook for about 12 minutes per side until fully cooked and tender.
Set aside to cool slightly, then shred or slice the chicken.
Prepare the Rice
Bring 3 liters of water to a boil in a large pot. Add 1 tablespoon of salt and the rice.
Cook for about 6–8 minutes until the rice is parboiled (soft on the outside but slightly firm in the center).
Combine rice in a mixing bowl, whisk together saffron water, warm broth from the chicken we cooked in onions for extra flavor, yogurt, egg yolks, and salt until smooth.
Add about 2 cups of the parboiled rice into this mixture and gently stir until every grain is coated.
Prepare the Barberries
In a small non-stick pan, I used my trusty Caraway pan, melt butter over low heat.
Add the barberries and sugar, stirring gently for 1–2 minutes until they plump up and become glossy. Set aside.
Assemble and Bake
Preheat the oven to 375°F (190°C). Lightly grease a baking dish with avocado oil.
Add the saffron rice mixture to the dish and press it down firmly to form the base layer.
Add a layer of the cooked chicken.
Top with the remaining rice and smooth the surface evenly.
Bake for 45–60 minutes, until the bottom turns golden and crisp.
Serve
Allow the Tachin to rest for 10 minutes before carefully flipping it onto a serving plate.
Garnish with the buttery barberries and slivered pistachios (optional).
📌 Kid-Approved Kitchen:
For a fun twist, try baking mini Tachin rice cakes using a cupcake tray instead of a large dish. This version makes perfect little portions for kids—crispy on the outside, soft on the inside, and easy for little hands to enjoy.
Simply grease the cupcake tray, fill each cup with a layer of saffron rice, a bit of chicken, then more rice on top. Bake at 375°F for 25–30 minutes until golden. Serve with barberries or plain yogurt for dipping.
Golden, crispy, and full of flavor, this saffron rice and chicken Tachin is a Persian favorite for a reason. Whether you make it family-style or in mini kid-friendly portions, it’s a comforting dish that always feels special.
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