Whenever my mom and I would go out for Persian food, she’d always order “Chicken Tachin” (chicken-rice pie) because it’s one of those dishes that’s “too complicated to make at home”—or so we thought! I’ve set out to prove to her, and the $17 bucks we spend on the special dish, that I can make it too! I busted out the Persian Cookbook and set to work. And remember, if it makes it here, it has passed the Nassy Test: a first bite taste-gasm!
- a whole chicken, cut into pieces
- two onions, sliced
- two cups yogurt
- 2 tbsp soy sauce
- 2 tbsp lemon juice
- 1 tsp salt
- 1/8 – 1/4 tsp saffron
- 2 egg yolks
- 4 cups basmati rice
- 1/2 cup butter
- Mix the yogurt, onions, saffron, soy sauce, lemon juice, and salt to create the marinade. Marinate the chicken overnight (in the fridge).
- Save the extra marinade! Bake the chicken in the oven at 350 degrees for ~1 hour. De-bone the chicken and chop into chunks.
- Bring a large pot of water to boil with about 3 tbsp salt. Boil the rice for 10 minutes. Drain the rice in a colander and rinse with cold water. Drain.
- Mix 3 cups of rice with the marinade and 2 egg yolks.
- On low heat, melt 4 tbsp butter in a large pot. Top with the marinade-rice mixture. Top with chicken, and finally top with the last cup of un-marinated rice.
- Cover the top of the pot with a paper towel or dish towel and the lid. Cook on MEDIUM-LOW heat for ~45 minutes. Make sure there is sufficient heat to create steam to cook the rice at the top.
- Ideally, the bottom layer will be thick and crunchy—and DELICIOUS!
- Melt the last 4 tbsp of butter and pour it over the “plain” top-layer of rice.
What Goes with Chicken Tachin, you ask?
To be stereotypically ethnic, follow this with some black tea and baklava. I’m going with bread pudding, but that’s my thing 🙂