Baked saffron yogurt rice with chicken (Tahcheen-e morgh) from Bottom of the Pot: Persian Recipes and Stories (page 119) by Naz Deravian

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Ingredients

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

Accompaniments: Fresh herb platter (Sabzi khordan)

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

PriyaPath on March 27, 2026

Turned out really well, I would pair it with the tumwric chicken or something that has gravy for more flavour.
jackie_qngo05 on February 12, 2026

Fun to make and worth the effort!! I also cut the recipe in half but still baked it in a 9x13 for less time and it was excellent! If I’d had a higher quality rice it would have probably been even better!
mackerman on March 10, 2023

Loved this recipe, made it as is and everyone loved it.
hirsheys on January 18, 2022

I followed KarinaFrancis' example and made a half recipe in my pyrex pie plate and baked it for 1 hour. It came out with a lovely crust on the bottom and the flavors are lovely (the barberries are more tart than I expected, though I'm glad to have had a chance to try them.) My biggest issue was with salt - despite salting aggressively throughout the rice cooking process, I felt like the rice was under salted and wished I had stirred in a little in the yogurt stage. I'm not sure I need to make this again (I want to try other options and this one was a bit of a megillah) but I'm glad to have learned how to do it! Will definitely make tahdig again, for sure.
KarinaFrancis on March 28, 2020

In a word, yum! Loved the chicken and the tahdig turned out perfectly. I won’t kid you, it’s a time investment but it’s worth it. I halved the recipe and baked it in a 24cm Pyrex pie dish, still using 1 egg in the base mix and cooked for an hour. I couldn’t source barberries so I subbed cranberries, which were ok. Served with a chopped Persian salad and yogurt.