Baked Saffron Yogurt Rice with Chicken (Tahcheen)



Created by:

Total time:
75 min
15 min
60 min




3cupBasmati Rice
1tspSaffron (grounded)
4eachGarlic Cloves
500gChicken Breast
1cupGreek Yogurt
1eachEgg Yolk
3tbspUnsalted Butter
1tspBlack Pepper
1eachLemon or Lime


  1. Add the saffron to u00bc cup of boiled water and let it set for at least 20 min.
  2. Pre-soak the dried barberries in some water.
  3. Preheat the oven to 400^F and set a rack in the lowest position.
  4. Rinse and drain the rice.
  5. Boil the rice with 3 tbsp salt and 8 cups of water until you can smash each rice between your fingers.
  6. Add 2 tbsp oil to a pan and fry the chopped onions and garlics. Add 1 tsp salt and black pepper.
  7. Chop each chicken breasts into 8 pieces and add them to the pan until golden and cooked. Add the lemon water and stir the mixture.
  8. In a large bowl mix the boiled rice, saffron mixture, Greek yogurt and egg yolk.
  9. In a glass baking dish spread 3 tbsp butter, cover it with half of the yogurt-rice along the bottom of the dish, spread the chicken pieces evenly, and finally add the remaining yogurt-rice as the last layer.
  10. Cover the dish tightly with aluminium foil and transfer it to the oven for 30 min or until the bottom layer get crispy and golden.
  11. Cut the baked saffron rice with a knife and run the knife along the sides of the baking dish to help release the rice.

Recipe description

Bake this tahcheen, a saffron rice with chicken, in a clear glass baking dish so you can check on the crisping of the rice\’s bottom layer.

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