Tachin Joojeh is a Persian chicken and rice casserole with caramelized onions. The casserole is cooked upside down. When it’s flipped over, the bottom layer, with its beautiful golden crust, becomes the top.
Soon after I got married – more than 20 years ago – a friend gave me a cookbook about Sephardic cooking. I remember thinking the recipes were strange and intriguing. I hadn’t thought about that book in years – maybe even decades. It suddenly popped into my mind a few days ago, when I was researching recipe ideas for “Panning the Globe”. I was pretty sure I’d never find it in my house, but I did, and it still had yellow post-it notes marking the recipes that had interested me way back when: “Sfongo”: Turkish baked spinach and potato casserole, ‘Khoresht Zardaloo”: Veal and Apricot Stew from Iran, “Kadoo Bichak”: Baked Pumpkin and Onion Dumplings from Uzbekistan,”Cous Cous Judgja” from Morocco, and Tachin Joojeh from Iran. It made me smile to be reminded that this journey I’m on with my new blog, to explore the exciting food and flavors of unknown countries, started a long time ago.
The term “Sephardic” refers to Jews who were expelled from Spain and Portugal in the late 15th century because they refused to convert to Christianity. It is estimated that 100,000 Jews left Spain and Portugal at this time, and settled in North Africa, Greece, and throughout the Middle East (then the Ottoman Empire). I’m noticing a pattern in my research that immigration and cultural diversity leads to wonderful, interesting recipes.
Tachin Joojeh get’s its delicious flavor and beautiful yellow color from saffron. Luckily a little saffron goes a long way. Saffron is the world’s most expensive spice. It’s made from the stigmas of little purple crocus flowers. Each flower has only three stigmas, that are delicate and must be harvested by hand. It takes 450 to 500 stigmas to make two tablespoons of saffron threads. Saffron is frequently used in Persian cuisine and Iran is one of the world’s largest producers of the spice.
Looking back to my newlywed days, I remember making “Tachin Joojeh”. My husband and I liked the name, but even more compelling was the description of the rice, egg and yogurt layer which forms “a firm crust at the bottom of the casserole”. When you flip your Tachin Joojeh onto a platter and lift the casserole dish off, you will probably stand back and sigh, as I did, admiring the firm brown and yellow crust and the juicy chicken and onions and steamed rice layers that descend beneath it. I updated the recipe a bit and added a tasty yogurt sauce to serve with it.
Hope you enjoy this special chicken and rice casserole!
Here’s the recipe for Tachin Joojeh: Persian Layered Chicken and Rice with Yogurt. If you make this, I hope you’ll come back to leave a review and let me know what you think!
PrintPersian Layered Chicken and Rice with Yogurt (Tachin Joojeh)
A casserole with layers of chicken, caramelized onions and fragrant saffron rice. A festive dish, even more delicious with garlicky yogurt sauce on the side.
- Prep Time: 25 mins
- Cook Time: 1 hour 10 mins
- Total Time: 1 hour 35 mins
- Yield: 6
- Category: Festive Main Course
- Cuisine: Iranian
Ingredients
- Yogurt Sauce
- 2 cups plain yogurt, whole milk or low-fat
- 2 garlic cloves, pressed
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon dried crumbled mint or basil to sprinkle on top (optional)
- Chicken and Onions
- 3 boneless skinless chicken breast halves (about 1 1/2 pounds)
- 1 large onion or 2 medium, halved and sliced thin
- 3 tablespoons olive oil (divided, see instructions)
- 1 1/2 teaspoons salt (divided, see instructions)
- 1/8 teaspoon turmeric
- fresh ground pepper, to taste
- Tachin
- 2-quart glass (see-through) casserole
- 2 cups long grain Basmati rice, swished with water and drained 6 or 7 times
- 2 egg yolks (whites are not needed for this recipe)
- 3/4 cup plain whole milk yogurt
- 1/4 teaspoon saffron threads crushed with 1/4 teaspoon salt with a mortar and pestle or with the curved back of a fork.
- 2 teaspoons salt (divided – see instructions)
- Fresh black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoon melted butter
- 2 tablespoons barberries (or substitute currants)
- some olive oil to sauté the barberries
Instructions
- Preheat oven to 400 F
- Yogurt Sauce In a medium bowl mix yogurt, garlic, lemon juice and salt. Sprinkle mint or basil on top (optional) Keep in fridge until ready to serve.
- Chicken and onions Season chicken on both sides with 1 teaspoon salt and a few grinds of pepper. Heat 2 tablespoons oil in large skillet over medium heat until very hot. Add chicken – it should sizzle – and cook 6 minutes per side, or until no longer pink. (It will be golden brown on the outside and tender and juicy on the inside) Remove from heat, cut into bite-sized cubes and set aside. Add 1 tablespoon oil to skillet, add onions, 1/2 teaspoon salt, turmeric and a few grinds of pepper. Cook, stirring occasionally, 6-7 minutes over medium heat until onions soften and turn golden brown. Mix with cubed chicken and set aside.
- Tachin: step one Put rinsed rice and 1 teaspoon salt in a medium saucepan and add water to cover by 2 inches. Bring to a boil, lower heat and cook, covered, for 7 minutes. Pour into a strainer, drain, rinse with cold water to stop cooking and set aside.
- Tachin: step two Whisk egg yolks, yogurt, saffron, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Add half the cooked, drained rice, mix thoroughly and set aside.
- Tachin: step three Swirl melted butter and olive oil in the 2-quart casserole to coat bottom and sides. Add yogurt & rice mixture and smooth it out into an even layer with the back of a spoon. Add chicken and onion mixture next, making an even layer. Add 1 teaspoon olive oil and 1/2 teaspoon salt to the remaining plain white rice, stir to combine and add to top of casserole, pressing it down gently. Cover casserole with lid or a double layer of foil and bake in the lower third of preheated oven for 45-50 minutes, until a light brown crust forms on the bottom. Remove from oven. Carefully flip casserole upside down onto a platter. Cover the top with a clean dish cloth while you give the Barberries a 1 minute stir in a frying pan with a bit of oil. Toss them on top of the Tachin to garnish. Cut Tachin into six servings and enjoy with yogurt sauce on the side.
Lisa, I’m sighing just looking at the photo of your dish. it looks and sounds so intriguing and delicious. Thank you so much for sharing it!
Hi Patty, thank you so much for your nice comments!
I made this one the other night. We all loved it!! I used currents since I did not have barberries. I loved the beautiful crust on the rice. It unmolded just like your picture. Will be cooking something else from Panning the Globe this week.
Thanks Carolyn. I’m glad you enjoyed it!
I made this last weekend. It was a real treat! Since I’m watching my salt intake, I did try to adjust the salt–seemed like a lot. I look forward to trying some of the other recipes. Thanks!
This is an amazing recipe! DELICIOUSsss! Its hard to find persian recipes…..thanks for putting these recipes out there! I had this or a similar dish in Washington, DC many years ago……. and I am really excited about making it!!! Again THANK You THANK you!!!
Sorry mine did not turn out good
But will try nxt time hopefully it might turn out to be good
I’m Iranian and love this dish that we call in Persian ” Tahchin” very delicious ! I’m happy that other people around the world enjoy it as well
Hello,
Thank you for this recipe and post. I am married to a Persian, and I recently made this version of Tachin for him and his family, and they swear that they have not tasted a more authentic version of this dish since leaving Iran in 1979. Thank you so much!
Thanks Kristen! I’m so glad to hear that you and your family enjoyed the Tachin!
I made this for Passover last week and it was amazing. Everyone thought it was the best dish at the Seder. Will definitely make again.
★★★★★
I’m so happy to hear that. Happy Passover and thank you for letting me know! 🙂
Your tachin looks amazing Liza and the photos are mouth watering :). I’m looking forward to reading your other posts and drooling over the photos. Gave you a perfect rating.
★★★★★
Thanks so much! I peeked and your blog and I’m drooling over there! ~ Lisa
This was delicious! I added a lot more spices to the chicken including cumin, garlic salt, turmeric & Vegeta seasoning for some extra flavor. I was also out of EVOO, so I used a combo of Sunflower & vegetable oil. I baked the casserole dish covered for 50 mins & then an additional 15-20 uncovered to get an extra golden crust on the bottom & also was slightly crispy on top (just personal preference) . I would recommend & make again; I will incorporate some veggies next time such as zucchini & peppers.
★★★★★
Friend- this looks amazing!
I love these flavors so much and your writing! It’s like a conversation between us…
Hi Lisa
I just printed his recipe, it looks so good. I will be making it during the week and will use dried cranberries in this dish. Thanks for sharing. I look forward to seeing more of your delicious recipes.
Great! I hope you enjoy the Persian layered chicken. It’s one of my family favorites!