Tahchin Assembly

Tahchin (ته‌چین) means "arranged on the bottom" — and that's exactly what you do. Unlike regular tahdig where only the bottom crisps, tahchin creates a golden crust that encases the entire dish.

When inverted, it's a stunning rice cake: crispy shell, fluffy interior, often with a layer of saffron chicken or vegetables hidden inside.

• •Parboiled rice (see parboiling technique)
• •Yogurt (full-fat)
• •Egg yolks (2 per 2 cups rice)
• •Saffron water
• •Oil or melted butter
• •Non-stick or well-greased baking dish
• •Optional: filling (chicken, lamb, eggplant)

Step 1: Make the Binding Mixture

In a large bowl, whisk together:

• •1 cup yogurt
• •2 egg yolks
• •3 tablespoons saffron water
• •1 teaspoon salt
• •3 tablespoons oil

This mixture binds the rice into a cohesive layer.

Step 2: Mix with Rice

Add about half of your parboiled rice to the yogurt mixture. Fold gently until every grain is coated.

This golden rice will form the crust.

Step 3: Prepare the Pan

Generously grease your pan with oil or butter. Don't be shy — this prevents sticking and helps crisping.

For extra insurance, you can line the bottom with parchment.

Step 4: Layer the Bottom

Spread the yogurt-coated rice evenly across the bottom and slightly up the sides of the pan. Press gently but firmly to compact it — about 2cm thick.

Step 5: Add the Filling (Optional)

If using a filling, arrange it in an even layer on top of the rice base.

Popular fillings:

• •Saffron chicken
• •Lamb with barberries
• •Eggplant and tomato

Step 6: Top with Plain Rice

Cover the filling with the remaining plain parboiled rice. Press down gently. The surface should be relatively flat.

Step 7: Add Final Layer

Optionally, spread a thin layer of yogurt mixture on top for extra golden color when inverted.

Drizzle with a few tablespoons of melted butter.

Step 8: Cook

Stovetop method:

• •Medium heat for 10 minutes (until sizzling)
• •Low heat for 45-50 minutes
• •Cover with towel-wrapped lid

Oven method:

• •Cover with foil
• •350°F (175°C) for 1 hour
• •Uncover last 15 minutes for extra crispness

Step 9: The Inversion

Let rest 5 minutes. Place serving platter on top, flip confidently. Tap bottom if needed.

The tahchin should release as one golden dome.

• •Deep golden color all over
• •Crispy shell with satisfying crunch
• •Rice inside is fluffy and fully cooked
• •Holds its shape when sliced
• •Clean release from pan