In Persian cuisine there are some popular dishes of chicken with barberry rice such as Zereshk Polow served with Morgh (chicken) or Morasa Polow. This recipe I am sharing today is a mixture of shredded chicken mixed with barberry and saffron served on top of Persian rice. In fact it has the same main ingredients as Zereshk Polow, but it is much easier to cook and tastes delicious thanks to the generous amount of saffron in it. I have posted a detailed recipe for Persian rice before, so in this recipe I will only explain how to cook the shredded chicken mixture. […]

I believe that a considerable part of a meal’s flavor is determined by how it is presented. As you might have seen, most of the rice dishes on my blog are molded in different shapes. Since I posted the recipe for Persian rice, I have been receiving many comments asking about how to mold the rice into a certain shape. So at the end of this recipe I will explain the simple technique for it.  

Tahchin is a popular Iranian rice dish of saffron-infused rice layered with a kind of meat (or vegetable), yogurt and eggs.  There are different kinds of Tahchins based on the ingredient which is layered with rice. The most popular Tahchin among Iranians is made with shredded chicken, and the other kinds such as beef, spinach or eggplant Tahchin are not widely known. The word Tahchin literally means “placed at the bottom” and refers to the rice layer placed at the bottom of the dish, which results in a crunchy outer crust.