Tahchin Morgh Recipe (Crispy Persian Saffron Rice Cake)



  • 3 cups basmati rice
  • 1 large chicken breast
  • 1 cup plain yogurt
  • 1 medium onion, chopped
  • 2 egg yolks
  • 1 tablespoon rose water
  • 50 grams butter
  • 100 grams barberries
  • 1 teaspoon powdered sugar
  • 4 tablespoons brewed saffron
  • 4 tablespoons slivered almonds and pistachios
  • Salt to taste
  • Black pepper to taste
  • Turmeric to taste
  • Cinnamon to taste (optional)


  1. Rinse the rice in a colander until the water runs clear. Soak the rice in water for 30 minutes to 3 hours.
  2. While the rice is soaking, put the barberries in a bowl of water and soak them for 20 to 30 minutes.
  3. In a large pot, combine the chicken, onion, turmeric, cinnamon, and 2 cups of water. Bring the water to a boil, then reduce the heat and simmer for 20 minutes, or until the chicken is cooked through. Remove the chicken from the pot and let it cool slightly. Shred the chicken meat and set it aside.
  4. In a large skillet, melt the butter over medium heat. Add the powdered sugar, slivered almonds, pistachios, and barberries. Cook, stirring occasionally, for 2-3 minutes, or until the nuts and berries are lightly browned. Set aside.
  5. In a medium saucepan, bring 4 cups of water to a boil. Add the rice, salt, and vegetable oil. Cook for 7-10 minutes, or until the rice is cooked through but still slightly firm to the bite. Drain the rice and set it aside.
  6. In a medium bowl, whisk together the egg yolks, yogurt, and saffron. Add the rice and stir to combine.
  7. Grease a 9×13 inch baking dish with butter. Spread half of the rice mixture in the bottom of the dish. Top with the shredded chicken and the barberry mixture. Spread the remaining rice mixture over the top.
  8. Bake the tahchin in a preheated oven at 350 degrees Fahrenheit for 45 minutes, or until the top is golden brown and the rice is cooked through.
  9. To serve, let the tahchin cool for a few minutes before inverting it onto a serving platter. Garnish with slivered almonds and barberries, and serve immediately.


  • For a crispier tahdig, cook the rice in a heavy-bottomed pot with a tight-fitting lid.
  • If you don’t have rose water, you can substitute 1/2 teaspoon of vanilla extract.
  • You can also use other nuts in the barberry mixture, such as walnuts or hazelnuts.
  • Serve the tahchin with your favorite Persian side dishes, such as mast o khiar (yogurt and cucumber salad) or baghali polo (rice with fava beans).

Thanks to: tahchin morgh recipe

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