Photograph of the finished Tahchin

Middle East · Cơm nghệ tây nướng khuôn Tahchin

Tahchin

2 hr Hands-on time + 1 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basmati rice Basmati rice 11.3 oz
  • Photograph of Chicken breast Chicken breast 15.5 oz
  • Photograph of Unsweetened yogurt Unsweetened yogurt 9.9 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Saffron threads Saffron threads 0.4 g
  • Photograph of Unsalted butter Unsalted butter 2.8 oz
  • Photograph of Onion Onion 2
  • Photograph of Oil Oil 2 ⅔ tbsp
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Black pepper Black pepper 0.1 oz

Method

  1. 1 Soak basmati rice in salt for 1 hour, then boil for 6 minutes until the grains retain their firm core, and rinse with cold water.
  2. 2 Boil chicken breast with onion and salt for 25 minutes, then shred it into bite-sized pieces.
  3. 3 Steep saffron stigmas in 2 tablespoons of hot water for 10 minutes, then mix with yogurt, egg yolks, and a little lightly cooked rice.
  4. 4 Spread a thick layer of butter on the bottom of the pan, then spread a layer of saffron yogurt rice on top, arrange the shredded chicken, and finally cover with the remaining rice.
  5. 5 Bake at 180°C for 60 minutes, or until the bottom of the mold is golden brown and crispy.
  6. 6 Let it cool for 10 minutes, then invert it onto a plate and cut it into slices, revealing the golden-brown saffron-coated crust.

With an appliance

  • Air fryer 2 hr 10 min

    Replace step 5: spray oil into the small tahchin mold, run the steamer at 195 degrees for 38 minutes and rotate the mold after 19 minutes; the bottom of the rice will crisp up sooner (22 minutes), large molds must be divided into batches.

Start cooking