Persian · Lunch, Dinner
Tahchin
A golden saffron rice cake baked with yogurt and tender chicken.
- Calories
- 529 kcal
- Protein
- 34 g
- Carbs
- 50 g
- Fat
- 21 g
- Prep
- 20 min
- Cook
- 40 min
Per serving, for one person.
Contains: dairy, egg.
Ingredients
- 130 g Chicken thighs (boneless)
- 60 g Basmati rice
- 60 g Plain yogurt (curd)
- ½ egg Eggs
- ½ tsp Saffron threads
- ½ tbsp Olive oil
- ¼ tsp Salt
Method
- Boil the rice for 6 minutes until half-cooked, then drain.
- Poach or pan-fry the chicken until cooked through, then shred.
- Mix half the rice with the yogurt, egg, saffron water and half the shredded chicken.
- Layer in an oiled dish (yogurt-rice, remaining chicken, remaining rice), cover and bake at 190°C for 30 minutes until golden at the base.
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