Polo & Chelo✨Jeweled Saffron & Tart Ruby Barberries

Tah-chin (Tahcheen) ba Morgh

ته‌چین مرغ مجلسی در فر با زعفران فراوان

Another one of my favorite Persian recipes! Tah-chin-e Morgh (Tah-chin with chicken). You can make this Tah-chin by cooking it on stove top or in the oven, but here I share the oven version. Also, at times I like to add some zereshk (barberries) to the Tah-chin, but this time I made it simple. Appetizer Idea: You can use a regular or jumbo cupcake pan to create smaller personal sized Tah-chin servings! To bake set oven temperature to 350°F and bake for 40–50 minutes. Enjoy your Tah-chin!

Prep Time
35 mins
Cook Time
1 hour 45 mins
Total Time
2 hr 20 min
Servings
6 servings
Difficulty
Medium
Tah-chin (Tahcheen) ba Morgh
The Authentic Sofreh Pairing

In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:

Sautéed Barberries (Zereshk)Salad ShiraziMast-o KhiarSlivered Pistachios
🍚The Tahdig Golden Guarantee

Master Crust Secret: Slick the pot bottom with 3–4 tbsp oil or melted butter and 2 tbsp bloomed saffron water. Sear on medium-high heat for 2–3 minutes until sizzling, then wrap the lid in a clean towel (damkoni) and steam on low for 40–45 minutes.

Ingredients

مواد لازم
Servings Stepper
6 servings
Unit System
Prep ready: 0 of 10

Step-by-Step Instructions

طرز تهیه
1
Cook and shred chicken: Sauté onion in oil until tender, add chicken, turmeric, salt, and pepper. Add 1 cup water, cover, and cook on medium-low for 30 to 40 minutes. Remove chicken and strain broth to save for later.
2
Yogurt-saffron marinade: In a bowl, whisk yogurt, egg yolks, saffron, oil, and 2 tablespoons of chicken broth. Coat the cooked chicken pieces in half the marinade and chill for 1 hour.
3
Parboil rice: Parboil soaked rice in boiling salted water for 5 minutes until al dente, then drain.
4
Mix base and layer: Mix 2 cups of the parboiled rice with the remaining yogurt-saffron mixture. Grease a deep 9x13 Pyrex or round baking dish generously with oil. Press the saffron-yogurt rice firmly across the bottom. Layer the marinated chicken pieces across the rice, then cover with the remaining white rice. Drizzle remaining chicken broth and saffron over the top.
5
Bake in oven: Cover tightly with foil and bake at 375°F for 1.5 to 2 hours until the bottom and sides develop a deep, crisp golden-saffron crust.
6
Invert and serve: Let cool for 5 minutes, run a knife around the edges, place a platter over the dish, and invert. Garnish with sautéed barberries and pistachios 🙂.
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