Tachene is a yogurt, chicken and rice dish. It is deep-dish baked in the oven at a high temperature for 2 hours making a crispy tadegh crust on the outside while keeping a moist chicken and rice interior.
Tachene makes a wonderful comfort food. Its mild flavors and ingredients will please a wide audience and is a great intro to Persian cuisine for those with less adventurous food tastes. Also a favorite among Persian food lovers.
- 1 whole chicken, cooked and meat separated
- 1 cup chicken broth (reserved from cooked chicken)
- 4 cups basmati rice, cooked
- 1 cup zereshk , sauteed in oil or butter
- 1 teaspoon saffron water
- 1/2 teaspoon ground saffron
- 1 cup vegetable oil
- 1 tablespoon salt
- 3 egg yolks
- 1 cup yogurt (3.5% is best)
Preheat oven to 400 degrees.
Mix egg yolks, yogurt, vegetable oil, 1/2 teaspoon ground saffron and salt in the bottom of a glass oven-safe dish. Add half the cooked rice and combine gently to avoid breaking the rice. Spread mixture evenly across the surface of the dish.
Top with chicken pieces and zereshk. Add the rest of the cooked rice on top.
Pour the chicken broth and saffron liquid on top of the rice and cover with aluminum foil.
Place the tachene on the lower rack closest to the bottom of the oven. Bake at 400 degrees for 1 ½ to 2 hours until crust is golden brown and crispy.
Remove from oven and cut into squares. Makes 8 servings.