The BEST Crispy Persian Tahchin (Baked Saffron Rice)
There’s nothing quite like the aroma of saffron-infused rice crisping up in the oven—especially when I’m making it alongside my Persian mother. This dish, Tahchin, is a golden, crunchy, and deeply flavorful Persian rice cake layered with tender chicken and fragrant spices. It’s a showstopper often served for special occasions, but it’s just as perfect when you’re craving a taste of Persian comfort food. Either way, this recipe is a must-try!
I’ve put together a step-by-step recipe card you can print below! If you’re ready to dive right in, you can scroll down to the recipe card. And if you have any questions I didn’t cover in the post, just drop a comment—I’m happy to help!
Note: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.
What is Persian Tahchin?
Tahchin is a Persian dish made of layers of yogurt-marinated rice, saffron, and often chicken. It’s baked until the bottom becomes crispy and golden. The crispy rice layer, called "tahdig," is the star of the dish, people fight over this at our family gatherings! It is my favorite Persian dish. It's juicy, comforting and so fun to eat!
I grew up as a first-generation American. Both of my parents immigrated to the United States after the Iranian revolution in 1979. So my brother and I are both the first generation to grow up outside of Iran. With that came a lot of Persian traditions! Growing up, I was always confused as to why we ate different kinds of food than my American friends.
When I would go to my friends houses, they would give me pasta, meatballs, meatloaf, hamburgers, and French fries. But when my friends came over, my parents would serve up Iranian stews, crispy rice cake, yogurt, and traditional Persian rice dishes like this one, Tahchin.
What kind of rice should I use?
For the best results, stick with basmati rice. It’s fragrant, long-grain, and cooks perfectly for this dish. Other types of rice might not create the same fluffy and separated texture.
Here’s the rice I buy: Basmati White Rice
My Persian Heritage
When I was very young I was ashamed of being so different. However, that all changed when I went to college and lived in the foreign exchange student dorm (don’t ask me why I was placed in that dorm, I don’t know myself). I met people from all over the world: France, Japan, China, Australia, New Zealand, and Germany. And every single one either spoke a different language or had their own traditions they shared with me. That’s when I realized - WOW. I have those same experiences and it makes me such an interesting person with so much depth!
It all changed for me when I was 18. Being surrounded by people that appreciated the culture, made me interested and eager to learn more about my own culture. That’s when I began asking my grandmother, aunts and mother all sorts of questions about Persian food. Little by little, I gained knowledge in nutrition, food, and cooking.
I AM SO FLIPPING PROUD TO BE A PERSIAN-AMERICAN.
What You Need to Make Tahchin
RICE
The foundation and main ingredient of this traditional Persian dish is fluffy rice! You need good quality rice, one that is not sticky, not starchy, and long grain. If you make this with a short grain Jasmine rice, you’ll be disappointed (lol). We use authentic Persian basmati rice for this Persian saffron rice cake for a perfectly crunchy crust.
SAFFRON
Saffron is a spice that is used a lot in all Persian cuisine and is high in antioxidants. A little goes a long way, so you don’t need to worry about having too little. It usually comes in threads form, so you’ll take the threads, smash them down to a powder, add warm water, mix then pour the saffron water on the rice! Our YouTube video shows you how to use it!
The floral notes create a beautiful aroma in this delicious spice. It is known to boost your mood and make you happy.
I get mine straight from Iran, but you can also find it on Amazon!
CHICKEN
I recommend using high-quality chicken for this recipe. Look for pasture-raised, antibiotic-free chicken, as it tends to have better flavor and more nutritional value. The difference in taste is definitely worth it!
My Recommended Kitchen Tools for this Recipe:
Watch the Video Tutorial
Getting to cook traditional Persian dishes with my mother is such a blessing. I have learned to cook so many delicious Persian recipes from her, and we have so much fun in the kitchen together. We hope you can bring love and joy into your kitchen with this Persian rice cake Tahchin recipe!
Ingredients You’ll Need for Persian Tahchin:
For the Rice
2 ½ cups basmati rice, uncooked
4 cups water
2 teaspoons salt
for the Chicken
1.5 lbs chicken thighs
1 small yellow onion, roughly chopped
⅓ cup cold water
¾ teaspoon pink salt
¾ teaspoon ground black pepper
¾ teaspoon garlic powder
for the Tahchin
2 eggs (1 whole egg + 1 egg yolk)
2 ½ cups plain organic Greek yogurt
4 tablespoons avocado oil + plus 2 tablespoons for holes (reserved)
¾ teaspoon saffron threads
2-3 tablespoons of hot water (to release the saffron)
¼ teaspoon pink salt
How to Make Persian Tahchin (Baked Saffron Rice)
Chicken
1. Add the chicken, onion, salt, pepper, and garlic powder to a stovetop pot with a lid.
2. Add the water and cover the pot.
3. Cook on low heat for about 40 minutes until the chicken is cooked through and falls apart easily with a fork.
4. Chop the chicken into rough cubes and set it aside.
Rice
1. Rinse the dry rice thoroughly until the water runs clear (about 4–5 rinses).
2. Add 4 cups of water and the salt to the washed rice and bring to a boil over medium-high heat.
3. After 10 minutes of the rice boiling, reduce the heat to medium and stir to prevent clumping. Cook for another 5 minutes until the rice is par-cooked.
Note: The way to tell if the rice is par-cooked is if you take a grain of rice and eat it; it should have a slight bite to it. (Similar to al dente pasta)
4. Drain the rice in a strainer and set aside.
Tahchin
1. Preheat the oven to 400°F (200°C).
2. Crush the saffron threads with a mortar and pestle. Dissolve the saffron threads in 2–3 tablespoons of hot water.
3. Mix the yogurt, eggs, saffron water, and 4 tablespoons of avocado oil in a large bowl until smooth and creamy.
4. Grab an 8x11 glass oven-proof baking dish. Spray with avocado oil spray.
5. Pour 1/2 of the yogurt mixture into the bottom of a glass baking dish.
6. Add half of the rice into the yogurt mixture, mix with the yogurt until well combined, and spread it out evenly on the bottom of the dish.
7. Add chicken cubes into the remaining on the baking dish on top of the yogurt and rice mixture.
8. Next, combine the remaining yogurt mixture along with the remaining parboiled rice in the bowl and spread that evenly on top of the chicken.
9. Poke 6–7 holes into the rice with the handle of a wooden spoon. Pour the remaining 2 tablespoons of avocado oil into the holes.
10. Cover the tahchin tightly with foil.
Bake
1. Bake the tahchin for about 1 hour 15 minutes or until the edges are golden and crispy. The glass baking dish really helps here because you can see the color of the Tahchin.
2. Let cool for 10 minutes before flipping.
Serve
Place a serving platter on top of the baking dish, carefully flip it over, and unmold the tahchin.
Serve with plain yogurt, and enjoy it warm!
Looking For More Persian Recipes?
FAQs
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Saffron is a key ingredient in Persian cuisine. It adds a rich, floral aroma and gives the dish its beautiful golden color. If saffron feels expensive, remember that a little goes a long way!
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You’ll need to crush the saffron threads into a powder using a mortar and pestle, then dissolve it in 2–3 tablespoons of hot water. This helps release its flavor and color.
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Rinsing removes the surface starch, which helps prevent the rice from becoming sticky. Make sure the water runs clear before cooking.
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Take one grain and bite into it—it should feel slightly firm, similar to al dente pasta. This step is important because the rice will finish cooking in the oven.
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Yes, but chicken thighs are juicier and less likely to dry out during cooking. If you use chicken breast, keep an eye on the cooking time so it doesn’t overcook.
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Greek yogurt is preferred because of its thick consistency. If using regular yogurt, strain it through a cheesecloth to remove excess liquid.
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The eggs help bind the rice and yogurt mixture, giving the dish structure and a creamy texture.
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An 8x11-inch glass baking dish works best because it lets you monitor the color of the crispy edges. Metal pans are okay but don’t provide the same visibility.
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The holes allow the heat and oil to circulate evenly, ensuring a crispy and golden tahdig.
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Make sure the oven is properly preheated, and don’t skip the oil in the holes! If needed, bake for an extra 5–10 minutes, but keep a close eye on it.
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Let the dish cool for about 10 minutes before flipping. Use a serving platter larger than the baking dish, place it over the top, and invert it with confidence.
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Yes! You can prep and assemble the Tahchin a day ahead and bake it fresh before serving.
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Absolutely! You can replace the chicken with roasted vegetables, such as eggplant, zucchini, or mushrooms, for a vegetarian version.
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Serve it warm, sliced like a pie. It’s delicious with a side of plain yogurt, pickles, or a Persian cucumber salad for balance.
I hope this Persian Tahchin recipe brings a little piece of my heritage into your kitchen and a whole lot of flavor to your table. Whether you're making it for a special occasion or simply craving something comforting, this dish is sure to impress. Don't forget to enjoy that crispy tahdig—it's definitely the best part! Happy cooking, and I can't wait to hear how it turns out for you!
Crispy Persian Tahchin
Ingredients
- 2 ½ cups basmati rice, uncooked
- 4 cups water
- 2 teaspoons salt
- 1.5 lbs chicken thighs
- 1 small yellow onion, roughly chopped
- ⅓ cup cold water
- ¾ teaspoon pink salt
- ¾ teaspoon ground black pepper
- ¾ teaspoon garlic powder
- 2 eggs (1 whole egg + 1 egg yolk)
- 2 ½ cups plain organic Greek yogurt
- 4 tablespoons avocado oil + plus 2 tablespoons for holes (reserved)
- ¾ teaspoon saffron threads
- 2-3 tablespoons of hot water (to release the saffron)
- ¼ teaspoon pink salt
Instructions
- Add the chicken, onion, salt, pepper, and garlic powder to a stovetop pot with a lid.
- Add the water and cover the pot.
- Cook on low heat for about 40 minutes until the chicken is cooked through and falls apart easily with a fork.
- Chop the chicken into rough cubes and set it aside.
- Rinse the dry rice thoroughly until the water runs clear (about 4–5 rinses).
- Add 4 cups of water and the salt to the washed rice and bring to a boil over medium-high heat.
- After 10 minutes of the rice boiling, reduce the heat to medium and stir to prevent clumping. Cook for another 5 minutes until the rice is par-cooked.
- Note: The way to tell if the rice is par-cooked; if you take a grain of rice and eat it, it should have a slight bite to it. (Similar to al dente pasta)
- Drain the rice in a strainer and set aside.
- Preheat the oven to 400°F (200°C).
- Crush the saffron threads with a mortar and pestle. Dissolve the saffron threads in 2–3 tablespoons of hot water.
- Mix the yogurt, eggs, saffron water, and 4 tablespoons of avocado oil in a large bowl until smooth and creamy.
- Grab an 8x11 glass oven proof baking dish. Spray with avocado oil spray.
- Pour 1/2 of the yogurt mixture into the bottom of a glass baking dish.
- Add half of the rice into the yogurt mixture, mix with the yogurt until well combined and spread it out evenly on the bottom of the dish.
- Add chicken cubes into the remaining on the baking dish on top of the yogurt and rice mixture.
- Next, combine the remaining yogurt mixture along with the remaining parboiled rice in the bowl and spread that evenly on top of the chicken.
- Poke 6–7 holes into the rice with the handle of a wooden spoon. Pour the remaining 2 tablespoons of avocado oil into the holes.
- Cover the tahchin tightly with foil.
- Bake the tahchin for about 1 hour 15 minutes or until the edges are golden and crispy. The glass baking dish really helps here because you can see the color of the Tahchin.
- Let cool for 10 minutes before flipping.
- Place a serving platter on top of the baking dish, carefully flip it over, and unmold the tahchin.
- Serve with plain yogurt, and enjoy it warm!
If you've ever been to the Cheesecake Factory, you know they have an amazing Chinese Chicken Salad that's so delicious and satisfying.