Village Style Tahchin – Persian Crispy Saffron Rice Cake Cooked the Traditional Way

🍗 Tahchin Morgh | Traditional Persian Crispy Saffron Rice Cake with Chicken 🍚

In this video, I’ll show you how to make one of the most iconic and beloved dishes in Persian cuisine — Tahchin Morgh — a golden, saffron-infused rice cake layered with juicy chicken and tangy barberries. Cooked in a traditional village kitchen, this recipe is full of flavor, color, and love.

✨ Here’s how I made it step by step:

First, I finely chopped the chicken breast and set it aside. Then I diced the onions and sautéed them with a bit of turmeric until golden.
Next, I added the chopped chicken to the pan and let it cook until lightly golden and aromatic.
After that, I added the washed barberries and gently stirred them in. Finally, I poured some brewed saffron on top, covered the pan, and let it sit for 10 minutes to absorb the flavors.

🥣 For the tahchin mixture:
I cracked two eggs into a bowl and added black pepper, thick yogurt, rosewater, and a generous amount of brewed saffron. I whisked everything until the mix turned golden and creamy.
Then I folded in a portion of cooked rice (depending on the serving size), and layered the mixture at the bottom of a pot, followed by the chicken mix in the middle, and topped it all off with more plain rice.

I let it steam for about 1 hour on low heat until the bottom turned crispy and golden brown — this crust is the soul of tahchin! 🧡

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📍All ingredients are listed in the video — feel free to pause and note them!
✅ This dish is perfect for gatherings, holidays, or simply when you want to treat yourself to something hearty and rich in tradition.

💬 Let me know in the comments if you’ve ever tried Tahchin or if it’s your first time hearing about it!
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