Yogurt and garlic marinated chicken in a saffron rice cake (Taachin) from Pomegranates and Roses: My Persian Family Recipes (page 134) by Ariana Bundy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Soak rice for at least 5 hours. Marinate chicken 2 hours or overnight.

  • tges on February 25, 2024

    I had major misgivings with Bundy's recipe after cross-referencing about a dozen other taachin recipes. Bundy's was chosen as her protein, on paper, described the tastiest; however, I noticed the amount of basmati rice was considerably a lot more than other recipes. That was the first problem, and the next was the very strange suggestion to line the bottom of the pot with untouched rice (no yogurt, egg, saffron marinade) because it prevents burning. Yes, it did not burn but it did not brown either and because it wasn't bound with any of the yogurt and egg mixture, it did not allow my cake to adhere. Upon coming out of the oven, it looked promising but it stuck and broke upon flipping. I never had any problem making tahdig and make that regularly so I am familiar with the process. I will not make this again despite loving the cookbook (it still is one of the best ones out there) as there are better tahchin recipes out there.

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