Rice dish
Chicken Tahchin
تهچین مرغ
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Plan ahead
- 30 min
- Makes
- 4 servings (Estimated)
- Kind
- Rice dish
- Where it is eaten
- Eaten across Iran
- Serving
- 300 g
Cooking time is not documented in the source, so it is not shown.
Plan ahead. Soak rice before cooking (traditional method)
Method
Rinse the rice and soak it in lightly salted water for about 30 minutes.
Clean, chop, or otherwise prepare rice, yogurt, egg, saffron as required.
Lightly sauté onion, garlic, or spices if they are part of the recipe.
Add the main ingredients and cook using the listed method: steam / dam/bake.
Adjust moisture and seasoning during cooking until the ingredients are tender and the flavors are balanced.
Rest briefly and serve with the traditional accompaniments.
Cook's notes
Drain the rice slightly firmer than for ordinary polo so it does not become mushy during cooking. Grease the pan well and let the tahchin rest for a few minutes before unmolding.
Background
This dish belongs to the broader Iranian culinary repertoire and is prepared across the country with family and regional variations. Its cultural identity is tied more to home tables, gatherings, or everyday cooking than to a single local origin.
Nutrition
| Energy | 595 kcal |
|---|---|
| Protein | 33 g |
| Fat | 21 g |
| Carbohydrate | 68 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0021 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods