How to Cook Tahchin Morgh (Persian Saffron Rice Cake)

Looking for a Persian dish that’s both impressive and comforting? Tahchin Morgh, the beloved Persian saffron rice cake filled with juicy chicken, is a culinary masterpiece that’s actually simple to make with a bit of patience and the right technique. If you’ve ever marveled at the golden, crunchy crust and fragrant layers served at Iranian celebrations, it’s time to bring that magic to your own kitchen! 

In this guide from abhavij, we’ll explore not just how to prepare Tahchin Morgh, but also its background, tips for acing the famous “Tahdig” (that crispy crust!), serving suggestions, and troubleshooting common problems.

Tahchin Morgh is a traditional Persian saffron rice cake layered with tender chicken, yogurt, and eggs, then baked to create a fragrant, golden crust (called tahdig). It’s celebrated for its beautiful appearance, aromatic flavors, and the signature crispy bottom that makes it a centerpiece of Iranian cuisine.

What is Tahchin Morgh?

Tahchin means “arranged at the bottom”—and what an arrangement it is! The dish is a striking golden rice “cake” layered with marinated chicken, all infused with saffron and baked until the bottom is crispy—a delicacy known as tahdig. The classic version, Tahchin Morgh, uses chicken (“morgh” in Persian), though there are variations with lamb, eggplant, and more.

It’s both a main dish and a showpiece, perfect for sharing at family gatherings, parties, or special occasions. When you invert it onto a platter, the beautiful crispy layer on top is guaranteed to wow your guests.

Ingredients (Serves 4–6)

Tip: Quality matters! Persian cooking is all about subtle flavors, so use the freshest, best-quality ingredients you can find, especially saffron.

For the Chicken:

• 2 large boneless, skinless chicken breasts or thighs
• 1 medium onion, roughly chopped
• 1 tsp turmeric powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cinnamon (optional)
• 2 tbsp. vegetable oil

For the Rice Cake:

• 2 cups basmati rice (Persian or Indian)
• 1 cup thick plain yogurt (Greek-style ideal)
• 2 large eggs (room temperature)
• 1/2 tsp ground saffron, crumbled and dissolved in 2–3 tbsp hot water
• 4 tbsp. vegetable oil or melted unsalted butter (or a combination)
• Salt, to taste

Optional Garnish:

• 2–3 tbsp. dried barberries (zereshk) or dried cranberries, rinsed
• 1 tbsp. butter
• 1 tsp sugar
• Slivered pistachios or almonds

Equipment You’ll Need

• Nonstick round baking dish or cake pan (9-inch/23-cm works well), or a nonstick pot with a lid
• Large mixing bowls
• Saucepan for boiling rice
• Fine-mesh strainer or colander
• Skillet (for chicken and garnishes)

Step 1: Prepare the Chicken

1. Marinate and Cook Chicken

In a skillet or saucepan, heat 2 tbsp. oil and sauté the onions until soft and golden. Add the chicken, turmeric, cinnamon (if using), salt, and pepper. Sear both sides for a few minutes.

Add enough water to cover halfway, cover with a lid, and let simmer gently for 25–30 minutes, until the chicken is tender and nearly all liquid absorbed.

2. Shred & Save Broth

Remove chicken to a plate and shred or cut into bite-sized strips. Reserve about 3 tbsp. of the cooking liquid (the broth) for later.

Pro Tip: You can prepare the chicken a day in advance; chilled, shredded chicken works perfectly.

Step 2: Parboil the Rice

1. Rinse the Rice

Place rice in a large bowl. Wash under cold water, swirling gently and draining, until water runs clear (this removes excess starch and prevents sticky rice).

2. Parboil the Rice

In a large pot, bring at least 6 cups of salted water to a rolling boil. Add rinsed rice and stir. Boil for 6–7 minutes: grains should be soft on the outside but still firm in the center (al dente).

Drain immediately in a colander and rinse with lukewarm water to stop further cooking.

Tip: Don’t overcook the rice at this stage! It will finish cooking in the oven.

Step 3: Make the Tahchin Mixture

1. Infuse Saffron

Lightly crush the saffron threads and dissolve in several tablespoons of very hot (but not boiling) water. Allow the color and aroma to bloom for a few minutes.

2. Prepare the Yogurt Base

In a large mixing bowl, whisk together the yogurt, eggs, 2 tbsp. of the oil or butter, and saffron water. Add 1–2 tsp salt; taste and adjust if needed.

3. Mix Rice and Broth

Add the drained rice to the saffron-yogurt mixture. Toss gently to coat every grain. Add the reserved chicken broth—this enhances flavor and helps bind the rice.

Step 4: Assemble the Tahchin

1. Preheat oven to 180°C (350°F). Grease your nonstick dish liberally with remaining oil or butter.
2. Spoon about half (or slightly more) of the rice mixture into the base of your dish. Smooth and firmly press with the back of a spoon to form a dense, even layer—this is key for the crust!
3. Arrange the shredded chicken evenly on top, leaving a border so the chicken doesn’t touch the pan directly (to avoid burning).
4. Top with the remaining rice mixture and press down well again.

Optional: For the most authentic crust, you can drizzle a bit more melted butter or oil around the edges before baking.

Step 5: Bake & Unmold

1. Cover Tightly

Cover the dish tightly with aluminum foil (or the lid, if using a pot).

2. Bake

Bake for 60–90 minutes. For an extra crisp crust, uncover and bake for the last 15 minutes. The longer the bake (without burning), the crunchier your tahdig will be!

3. Cool Slightly & Invert

Remove from oven and let rest for 10–15 minutes (important for easy unmolding).

Run a knife around the edge, place a large plate over the dish, and carefully flip to invert. Gently lift the dish off to reveal the golden crust on top.

Step 6: Garnish (Optional but Beautiful!)

1. Melt 1 tbsp. butter in a small pan.
2. Add rinsed barberries (or cranberries), sauté briefly, add 1 tsp sugar, and toss until berries are glossy and plump.
3. Sprinkle these, along with toasted slivered nuts, over your Tahchin.

Serving Suggestions

Tahchin Morgh is best served hot and fresh, with sides that balance its richness:

• Mast-o-khiar (yogurt with cucumber and mint)
• Shirazi salad (chopped tomato, cucumber, onions, and herbs)
• Pickled vegetables (torshi)
• Extra plain yogurt or a slice of lime on the side

Tips for Perfect Tahchin Morgh

• Saffron Quality: A small amount of high-quality saffron makes a big difference. Always bloom in hot water to release maximum aroma and color.
• Eggs: They bind the rice and create the cake structure. Don’t skip them.
• Crust: The magic is in pressing the rice down and using enough oil/butter along the base and sides.

Troubleshooting to cook Tahchine Morgh:

• Rice isn’t coming out of the pan cleanly?

Let it cool a bit longer, and run a thin spatula around the edge to loosen before inverting.

• Crust not crispy enough?

Next time, increase bake time or the amount of oil/butter in the base.

• Tahchin fell apart when flipping?

Try pressing down the layers more firmly next time, and make sure all excess moisture is absorbed.

Final Thoughts

Making Tahchin Morgh is more than just preparing dinner—it’s an act of Persian hospitality and artistry. Don’t worry if your first attempt isn’t perfect; the flavors will still transport you straight to Iranian culture! With time, you’ll perfect that golden tahdig crust and might even start experimenting with your own fillings.

Enjoy your Persian saffron rice cake and share a slice of Persia at your next meal!

FAQs about “How to cook Tahchin-e Morgh”:

• Can I make Tahchin vegetarian?

Absolutely! Replace chicken with roasted eggplant, mushrooms, or just use the rice mixture for a classic saffron rice cake.

• Can I cook it on the stovetop?

Yes—use a thick-bottomed nonstick pot, cover tightly, and cook over low heat for 45–60 minutes.

• Can I prepare ahead?

Tahchin Morgh reheats well! Cover with foil and re-warm in a low oven.