Tahchin (Baked Rice Cake)

Ingredients

• 3 cups Basmati rice
• 1.5 lbs Chicken thighs
• 1 cup Plain yogurt
• 2 large Eggs
• 0.5 teaspoon Saffron threads
• 0.5 cup Butter
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Rinse the 3 cups of Basmati rice under cold running water until the water runs clear. Combine the rinsed 3 cups of Basmati rice with 1/2 teaspoon of the 1 teaspoon of salt in a large bowl, then cover with at least 4 cups of cold water and let soak for at least 30 minutes. In a small heatproof bowl, dissolve the 0.5 teaspoon of saffron threads in 2 tablespoons of hot water and set aside.
2. 2Place the 1.5 lbs of chicken thighs in a medium saucepan and cover with water. Bring the water to a boil over high heat, then reduce the heat to medium-low, cover the saucepan, and simmer for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the chicken is tender. Remove the chicken from the water, let it cool slightly, then shred the 1.5 lbs of chicken thighs into bite-sized pieces and set aside. In a large bowl, whisk together the 1 cup of plain yogurt, the 2 large eggs, the saffron water, the remaining 1/2 teaspoon of the 1 teaspoon of salt, and the 0.5 teaspoon of black pepper until well combined.
3. 3Drain the soaking water from the rice. Bring a large pot of water to a rolling boil over high heat, then add the drained 3 cups of Basmati rice and cook for 5-7 minutes, or until the grains are slightly softened but still firm in the center (al dente) and not fully cooked. Drain the rice thoroughly in a fine-mesh sieve, then gently fold the par-cooked rice into the yogurt mixture until it is evenly coated.
4. 4Preheat your oven to 350°F (175°C). In a large (approximately 10-inch diameter, 4-quart capacity) oven-safe pot or Dutch oven, melt the 0.5 cup of butter and 2 tablespoons of olive oil over medium heat until shimmering, then swirl to coat the bottom and sides of the pot. Carefully spread about one-third of the rice-yogurt mixture evenly over the bottom of the pot, then arrange the shredded 1.5 lbs of chicken thighs in an even layer over the rice, and cover the chicken layer with the remaining two-thirds of the rice-yogurt mixture, spreading it evenly. Gently press down on the rice mixture with the back of a spoon to compact it.
5. 5Cover the pot tightly with its lid or aluminum foil and bake in the preheated oven at 350°F (175°C) for 1 hour and 30 minutes (90 minutes), or until the bottom and sides of the rice cake are golden brown and crispy, and you may hear a gentle sizzling sound. Carefully remove the pot from the oven and let it rest, still covered, for 10-15 minutes; this allows the crust to set and prevents it from sticking when inverted. Place a large serving platter upside down over the pot, then, using oven mitts, carefully and confidently invert the pot onto the platter so the tahchin releases in a beautiful, golden cake. Slice and serve immediately.

Substitutions

Related Guides