Persian Chicken & Rice

Introduction

Persian Chicken & Rice, known as “Tahchin Morgh,” marries aromatic basmati rice, golden saffron, and tender chicken for a feast that’s both elegant and deeply comforting. The crowning glory? A crispy, golden-brown crust known as “tahdig” that will have your guests coming back for seconds.

Loved for its captivating flavors, subtle spices, and impressive dinner-table presentation, this recipe is a standout for family gatherings and special occasions alike.

Savor the Allure of Persian Chicken & Rice

What sets Persian Chicken & Rice apart is its beautiful layering—juicy marinated chicken, fluffy saffron rice, and a flavorful mix of yogurt and egg that binds everything together, creating that coveted tahdig. Fragrant, jewel-like barberries and fresh herbs enhance each spoonful, making every bite both savory and slightly tart.

Preparing the Rice & Chicken to Perfection

Start by marinating your chicken with yogurt, lemon juice, garlic, turmeric, and saffron for at least an hour. This ensures the meat stays juicy and absorbs all those delicious Persian spices.

For best texture, rinse your rice several times until the water runs clear. Partially cook the rice before layering—this parboiling step is essential for light, fluffy grains and a crisp bottom.

For swift and consistent vegetable prep, the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper is perfect for dicing onions or herbs, speeding up your mise-en-place.

Building and Baking the Tahchin

Line your nonstick pan with a little oil and a sprinkle of saffron rice to ensure an even tahdig. Alternate layers of marinated chicken and rice, pressing gently after each layer for a compact structure.

A SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch will save you from sticking disasters and make unmolding easier, giving you that picture-perfect tahdig. For flawless rice measuring, the Amazon Basics Digital Kitchen Scale with LCD Display keeps proportions spot-on with minimal fuss.

Bake until your tahchin is golden and aromatic, then flip onto your serving platter for a striking presentation.

Finishing Touches and Serving Tips

Scatter sautéed barberries and slivered pistachios over the rice for vibrant color and tang. For neat and organized serving, the Bentgo Salad Container – 54 oz Bowl, Khaki Green is great for outdoor gatherings or leftovers.

Pair with a crunchy Shirazi salad or a side of plain yogurt for a balanced Persian meal.

Nutritional Information and Serving Size

This recipe generously serves 6, each portion featuring quality protein, carbs, and a medley of healthy herbs. Calories vary by cut of chicken and toppings, but a typical serving falls between 450–550 calories—a complete and satisfying main.

Persian Chicken & Rice (Recap)

Unmatched in both texture and flavor, Persian Chicken & Rice shines with aromatic saffron, juicy chicken, and a golden crust. Layered and baked for flavor depth and visual appeal, it’s a crowd-pleaser worthy of weeknight dinners and festive banquets alike.

Instructions

1. Mix yogurt, lemon juice, garlic, turmeric, black pepper, half of the saffron, and a pinch of salt in a bowl. Add chicken, toss to coat, cover, and marinate for at least 1 hour (overnight for deeper flavor).
2. Bring a pot of salted water to a boil. Add rinsed rice and parboil for 5–6 minutes until slightly tender but still firm in the center. Drain and set aside.
3. Use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to quickly dice your onion and herbs if using.
4. In a skillet, heat a splash of olive oil. Sauté onions over medium heat until golden, then add marinated chicken; cook just until browned (do not fully cook through).
5. In a large bowl, whisk eggs, melted butter, remaining saffron water, and a big pinch of salt. Gently fold in half the rice and the yogurt-marinated chicken (with onions). Layer the rice and chicken mixture with the rest of the rice.
6. Brush the SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch with oil. Spread a layer of saffron-infused rice at the bottom, followed by alternating layers of rice and chicken, pressing firmly after each addition.
7. Cover tightly with foil or a lid. Bake at 375°F for 45–50 minutes, or until the bottom is crisp and golden (tahdig). Let rest 10 minutes.
8. Meanwhile, quickly sauté barberries in a touch of butter until glossy. Flip the tahchin onto a platter, garnish with barberries, pistachios, and herbs.
9. Store any leftovers in Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) for a convenient lunch the next day.

Cook and Prep Times

Prep Time: 30 minutes (plus marinating)
Cook Time: 1 hour
Total Time: 1 hour 30 minutes