Medium1.5 hours
Where it comes from
Tachin, with roots in Isfahan, showcases the Persian art of creating rice dishes with a crispy tahdig, perfected during the Safavid period.
Follow the thread
On the Palate
What goes into it
How it's made
- 1
Mix yogurt, egg yolk, and saffron with parboiled rice.
- 2
Layer in a baking dish with cooked chicken.
- 3
Top with barberries sautéed in butter.
- 4
Bake until the bottom forms a golden crust.
- 5
Turn out onto a plate, revealing the tahdig.
