Polo & Chelo🍚Crispy Saffron & Golden Crust

Tahchin-e Esfenaj

ته‌چین اسفناج مجلسی

In general I am a huge fan of Tahchin. I decided to try Tahchin-e Esfenaj and see if the spinach version is just as tasty as the regular Tahchin that I typically make. Its definitely tasty! One thing I did differently is that instead of adding aloo (prunes) to the spinach, I only added lemon juice. My reason for this is that I didnt like the idea of taking a bite and ending up with a haste (seed) in my mouth! Its a personal choice. Note: If you use the oven your crust will come out more even… at least thats how my luck usually goes!

Prep Time
30 mins
Cook Time
1 hour 45 mins
Total Time
2 hr 15 min
Servings
6 servings
Difficulty
Medium
Tahchin-e Esfenaj
The Authentic Sofreh Pairing

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

Salad ShiraziMast-o KhiarTorshi LitehFresh Herbs
🍚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 spinach: Chop spinach coarsely, simmer in a pot with a little water and a pinch of baking soda for 5 minutes. Drain in a strainer and press with a spatula to squeeze out excess moisture. Sauté with half the onions in oil for 3 minutes, then set aside.
2
Cook chicken: Sauté remaining onions in oil, add chicken, salt, pepper, and turmeric. Add 1 cup water and lemon juice, cover, and cook on medium for 35 minutes until tender.
3
Parboil rice: Boil soaked rice in water for 5 minutes until al dente, then drain.
4
Mix yogurt base: Whisk yogurt, egg yolks, saffron, oil, and salt. Mix 2 spatulas of rice into this yogurt mixture and spread across the bottom of a greased round Pyrex baking dish.
5
Layer: Add half the cooked spinach over the yogurt rice, press with a spatula. Add a layer of rice, then the chicken pieces, then the rest of the spinach. Top with remaining rice and press firmly. Drizzle reserved chicken broth and saffron oil over the top.
6
Bake and invert: Cover with foil and bake at 350°F for 1.5 to 2 hours until the crust is deep golden. Let cool for 5 minutes, run a knife around edges, and invert onto a platter 🙂.
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