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Mastering Persian Cooking 088

I never cared for tahchin with eggs because the eggs gave it a gamey taste and smell, in my opinion. But, ever since I tried it without the eggs, it has become one of my favorite Persian dishes especially when it’s paired with Persian salad. Tahchin is also delicious with fillet mignon. If using fillet mignon, add it raw to the yogurt mixture and let it cook with the rice. If using other cuts of meat or lamb, make sure to cook them first.

Tahchin Morgh (Chicken Tahchin) for Two

Prep time: 10 min
Cook time: 1 hour
Ready in: 1 hour 10 min
Yields: 2 servings


1 large chicken breast cut into 1/2-inch slices
1 tablespoon butter
½ small onion chopped
½ cup yogurt
1/8 teaspoon ground saffron dissolved in 1 tablespoon hot water
1¼ cups long grain basmati rice rinsed
½ teaspoon salt
¼ teaspoon black ground pepper
1¾ cups water
3 tablespoons olive oil


Heat butter in a small sauté pan. Add chicken and season with salt and pepper. Cook over medium-high heat until lightly browned, about 10 minutes.

Mix saffron with yogurt and pour over the chicken.

In a small pot, cook rice with 1¾ cups water, 1 teaspoon salt and 2 tablespoons olive oil until all the water is absorbed. Transfer to a bowl.

Add 1 tablespoon olive oil and 1 tablespoon yogurt mixture to the bottom of the pot used for rice. Pour in half of the rice and top with chicken. Add the remaining rice and top with the rest of the yogurt mixture. Cover and cook for 40 minutes. For a thicker crust, add more oil to the pot and cook longer.

To unmold the rice, place a round serving platter on top of the pot. Using pot holders firmly grab the serving platter and the pot, flipping them over together.

Serve with Persian salad.