Lighter Tahchin (Persian Saffron Rice with Chicken)

Replaces heavy butter layers with a creamy protein-rich saffron yogurt mixture for an authentic Persian crust with balanced fats.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 550 g raw chicken breast · 616 kcal in the whole recipe
• 260 g dry basmati rice · 936 kcal in the whole recipe
• 180 g strained yogurt · 171 kcal in the whole recipe
• 1 whole egg (50 g) · 72 kcal in the whole recipe
• 20 g olive oil · 177 kcal in the whole recipe
• 1 medium onion (110 g), quartered · 44 kcal in the whole recipe
• 2 cloves garlic (8 g) · 12 kcal in the whole recipe
• 1 tbsp fresh lemon juice (15 g) · 3 kcal in the whole recipe
• 20 g dried currants (or barberries) · 58 kcal in the whole recipe
• 10 g slivered pistachios · 56 kcal in the whole recipe
• 1/2 tsp bloomed saffron, 1/2 tsp turmeric, salt, black pepper, and water

Method

1. Simmer the chicken breast with onion, garlic, turmeric, salt, black pepper, and water until cooked, then shred the meat into bite-sized pieces.

   

2. Boil the basmati rice in salted water for 6-8 minutes until parboiled (al dente) and drain thoroughly.

   

3. Whisk the egg, strained yogurt, half of the olive oil, lemon juice, and bloomed saffron together, then mix thoroughly with the parboiled rice.

   

4. Brush a baking dish with the remaining olive oil, spread half of the saffron rice mix at the bottom, layer the shredded chicken and dried currants, and cover with the rest of the rice, pressing firmly.

   

5. Cover with foil and bake at 190°C (375°F) for 45-50 minutes until a golden crispy crust forms on the bottom, then turn upside down onto a plate and garnish with pistachios.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.