Tahchin Morgh, meaning "layered rice with chicken," is a traditional Persian dish that dates back to the Safavid era (16th century). It was originally served at royal banquets, where chefs experimented with saffron, yogurt, and eggs to create a rich, golden crust.
The dish is popular in modern Iran, especially at festive gatherings like Nowruz (Persian New Year), weddings, and dinner parties. Variations exist, with some using lamb, eggplant, or even fish instead of chicken. The golden tahdig (crispy rice layer) is the highlight, making Tahchin Morgh one of the most visually appealing and delicious Persian rice dishes.
Ingredients
For the Chicken Filling:
2 boneless, skinless chicken breasts (or thighs)
1 medium onion, chopped
2 tbsp vegetable oil
1 tsp turmeric
½ tsp black pepper
1 tsp salt
½ tsp ground cinnamon (optional)
½ cup water
1 tbsp brewed saffron (dissolve ¼ tsp ground saffron in 2 tbsp hot water)
For the Rice Mixture:
2 cups basmati rice
3 tbsp salt (for soaking the rice)
3 egg yolks
1 cup thick yogurt (preferably Greek yogurt)
¼ cup melted butter
½ tsp turmeric
½ tsp black pepper
1 tsp salt
1 tbsp brewed saffron
½ cup barberries (zereshk), sautéed in butter (optional for garnish)
2-3 tablespoons slivered pistachios
For the Tahdig (Golden Crispy Layer):
3 tbsp vegetable oil or butter
Directions
Cook the Chicken:
Heat oil in a pan over medium heat. Add chopped onion and sauté until golden. Add the chicken and cook until lightly browned. Stir in turmeric, black pepper, salt, and cinnamon, then add ½ cup water. Cover and let it simmer for 30 minutes until tender. Shred the chicken into small pieces and mix in 1 tbsp brewed saffron. Set aside.
Prepare the Rice:
Rinse the basmati rice several times until the water runs clear. Soak in salted water for at least 30 minutes. Bring a large pot of water to a boil, drain the rice, and cook for 6-7 minutes until slightly tender (not fully cooked). Drain and set aside.
Make the Yogurt Mixture:
In a bowl, whisk together egg yolks, yogurt, melted butter, turmeric, black pepper, salt, and brewed saffron. Mix in half of the parboiled rice, coating it well with the yogurt mixture.
Assemble the Tahchin:
Preheat the oven to 180°C. Grease a deep baking dish (or nonstick pot) with 3 tbsp oil or butter. Spread the yogurt-coated rice evenly at the bottom to form the golden crust. Layer the shredded saffron chicken on top. Cover with the remaining plain parboiled rice and press down gently.
Bake or Cook on Stovetop:
Oven Method: Cover with foil and bake for 60-70 minutes until the bottom is golden brown. Stovetop Method: Cover the pot with a tight lid and cook over low heat for 50-60 minutes.
Serve:
Flip the Tahchin Morgh onto a serving plate, revealing its golden crispy crust. Garnish with sautéed barberries (zereshk) for a sweet-tangy contrast or/and slivered pistachios. Serve warm with yogurt, salad, or pickled vegetables.
