What else can I make with these ingredients?
This recipe may contain allergens
🇮🇳
Tavuklu Biryani
Hard 3 hr~540 kcal 7/10
🍚
Tachin
A Persian baked saffron rice cake layered with chicken, yogurt, egg, and barberries, prized for its crisp golden crust.
Hard⏱️ 1 hr 50 min📖 1 min readServes 6~534 kcal🇮🇷 Iranian🌍 Full translation
35 min prep 70 min cook 5 min rest
- #High Protein
- #For Guests
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 1 h 50 min- Prep35 min
- Resting/Marinating5 min
- Cooking1 h 10 min
Ingredients
6 servings
Quick:
For the rice
- 2.5 su bardağı(~500 ml) Basmati rice
For the filling
- 500 gr Chicken thigh meat
- 0.5 su bardağı(~100 ml) Zereshk or currants
Bağlayıcı için
- 1 su bardağı(~200 ml) Yogurt
- 2 adet Eggs
- 0.5 çay kaşığı(~2.5 ml) Saffron
For cooking
- 60 gr Butter
- 3 yemek kaşığı(~45 ml) Vegetable oil
For the chicken
- 1 adet Onion
General
- 1.5 tatlı kaşığı(~15 ml) Salt
- 0.5 çay kaşığı(~2.5 ml) Black pepper
What else can I make with these ingredients?
Instructions
- 1
Wash the basmati rice, boil it in salted water for 7 minutes while keeping it firm, then drain.
7 min07:00 - 2
Boil the chicken thigh meat with onion, half of the salt, and black pepper for 28 minutes, then shred it.
28 min28:00 - 3
Bloom the saffron in 2 tablespoons of hot water for 5 minutes.
5 min05:00 - 4
Whisk the yogurt, eggs, saffron water, remaining salt, and vegetable oil, then mix with two thirds of the rice.
- 5
Melt the butter in the bottom of the pot and press in half of the yogurt rice.
- 6
Add the chicken and zereshk or currants, then cover with the remaining rice.
- 7
Cook the rice cake over very low heat for 45 minutes, until a crisp crust forms on the bottom.
45 min45:00 - 8
Rest the pot for 5 minutes, invert onto a wide plate, and slice.
5 min05:00
💡 Tip: Do not add saffron directly to the rice; blooming it in a little hot water and adding it to the yogurt mixture spreads the color more evenly through every layer.
🍽️ Serving suggestion: Turn out the tachin and slice it, then serve it as a guest rice dish with strained yogurt, cucumber, and mint ayran if desired.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
- Iron
- Calcium
- Vitamin B12
Nutrition (per serving)
~534
kcal calories
26
g protein
58
g carbs
22
g fat
Protein 19%Carbs 43%Fat 38%
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
This recipe may contain allergens
- Milk
- Egg
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Tachin make?
This recipe serves 6.How long does Tachin take?
Prep 35 minutes, cooking 70 minutes, including 5 minutes of passive resting; 110 minutes in total.Is Tachin difficult?
This recipe is rated hard.How many calories does Tachin have?
Approximately 534 kcal per serving. Protein: 26g, carbs: 58g, fat: 22g.Which allergens does Tachin contain?
This recipe contains Milk, Egg. Check it against your dietary needs.Which cuisine does Tachin belong to?
This recipe belongs to Iranian cuisine.How many ingredients does Tachin need?
This recipe needs 11 ingredients.
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