Persian Chicken - Tah Cheen

READY IN: 4hrs 40mins




  • Wash rice and soak it in warm water (with added salt) for 2 hours, then filter out the water.
  • Chop onions thinly and fry in oil until slightly golden.
  • Wash and cut chicken, remove skin, and fry in onions until color changes.
  • Add some water and bring to boil.
  • Reduce heat and simmer slowly until cooked, adding more water if needed, then remove the bones.
  • While chicken is cooking, beat the yogurt until it is smooth.
  • Dissolve saffron in half a cup of hot water.
  • Add saffron, salt, pepper and egg yolks to the yogurt and mix very well.
  • Pour a few glasses of water in a large pot and bring to boil.
  • Pour in rice and cook while stirring occasionally until rice grows longer and slightly softens (Take care not to overcook the rice, it should still be too hard for eating); again filter out the water.
  • Pour several spoons of oil and several spoons of the yogurt mix into a non-stick pot.
  • Add a thin layer of rice and flatten using the back of a spoon; add a layer of chicken on top followed by another layer of rice, then flatten the rice.
  • Spread several more spoons of the yogurt mix on the rice.
  • Continue in this fashion until chicken, rice and the yogurt mix have been used up, then add some more oil on top.
  • Put the lid on and cook for about 5 minutes over medium heat.
  • Place the pot in an oven (preheated to 250 F) and cook for 1.
  • 5 to 2 hours (Note that the longer Tah Chin is cooked, the thicker the Tah Dig- delicious crispy layer of rice at the bottom- will be).
  • When cooked, remove the lid and let cool for a few minutes.
  • Place an inverted large dish over the pot and turn it over.
  • Tap the pot in order to loosen the contents inside (The contents should fall on the dish in one piece with the Tah Dig on the outside).