Chicken and Eggplant Tahchin (Tahchin-e Morgh va Bademjan)
✨ Why This Recipe Works
An iconic Persian saffron rice cake with a crisp, golden tahdig crust encasing fragrant layers of spiced chicken and tender fried eggplant planks, garnished with tart buttered barberries.
Crafted with everyday pantry staples and perfected in Mery's home kitchen, this Chicken and Eggplant Tahchin (Tahchin-e Morgh va Bademjan) brings authentic comfort and vibrant flavors straight to your table. Every step has been carefully timed and measured so home cooks of any skill level can recreate foolproof, delicious results with ease.
With a quick 40 minutes of prep and 75 minutes of cooking, this wholesome dish balances ease and rich flavor without requiring complicated culinary equipment.
📜 Deep-Dive Food History • 🌲 Wild Foraging & ASMR Cooking • 🍲 Ancient Recipes Brought to Life
🥗 Ingredients (tap to check off)
For the Spiced Chicken Layer
- 1½ lb boneless, skinless chicken breast or thighs, cut into 1-inch bite-sized cubes (brined in salted water for 2 hours, then rinsed and drained)
- 1 large yellow onion, finely grated with its juices
- 1 tbsp neutral cooking oil (avocado or sunflower oil)
- 1 tsp fine sea salt
- ½ tsp freshly ground black pepper
- ½ tsp ground cinnamon
- ½ tsp ground green cardamom
- ¼ cup bloomed saffron water (divided)
- 1 cup boiling water
- 1 tbsp mayonnaise (locks in juiciness during the long steam)
- 1 tbsp heavy cream
For the Saffron Rice & Custard Base
- 5 cups long-grain basmati rice (approx. 1 kg), thoroughly rinsed until water runs completely clear
- 1½ tsp high-grade saffron threads, ground into a fine powder (half bloomed over ½ cup ice cubes, half reserved)
- 4 large eggs, vigorously beaten until totally smooth and non-stringy
- 2½ cups plain whole-milk Greek yogurt
- 4 tbsp unsalted butter, melted and cooled to lukewarm
- ¼ cup neutral oil (plus extra for greasing the pot)
- 1 tsp ground green cardamom
- ¼ tsp brewed cardamom water (a pinch steeped in 2 tbsp hot water)
- 1½ tsp fine sea salt
- 3 tbsp kosher salt (for parboiling rice water)
For the Fried Eggplants & Garnish
- 3 medium Italian or globe eggplants, peeled and sliced lengthwise into ½-inch thick planks
- Neutral oil for pan-frying eggplants
- ½ cup dried barberries (zereshk), sorted and rinsed in cold water
- 1 tbsp unsalted butter (for sautéing barberries)
- 1 tsp granulated sugar (optional, to balance tart barberries)
- ¼ cup fresh ruby pomegranate arils (for garnish)
- 2 tbsp slivered pistachios or almond slivers (optional garnish)
👨🍳 Step-by-Step Instructions
Salt and Pan-Fry the Eggplants
Arrange the peeled eggplant planks in a single layer on a wire rack or sheet pan. Sprinkle generously with coarse salt on both sides and let sweat for 30 minutes to draw out excess moisture and bitterness. Pat thoroughly dry with paper towels. Heat ½ inch of neutral oil in a large skillet over medium-high heat. Fry eggplant planks in batches for 3 to 4 minutes per side until deeply golden brown and tender. Drain on a paper-towel-lined tray.
Simmer the Aromatic Chicken
In a medium pot, heat 1 tbsp neutral oil over medium heat. Add the grated onion and cook for 4 to 5 minutes until soft and translucent. Add the cubed chicken, 1 tsp salt, black pepper, and ground cinnamon. Sauté for 3 to 4 minutes until chicken changes color. Stir in ½ tsp cardamom and 2 tbsp of the bloomed saffron water. Pour in 1 cup of boiling water, reduce heat to low, cover, and simmer for 15 to 20 minutes until the chicken is cooked through.
Finish Chicken with Gloss & Richness
Uncover the chicken pot. Stir in 1 tbsp mayonnaise and 1 tbsp heavy cream. Sauté gently over medium heat for 3 to 4 minutes until the sauce reduces to a thick, glossy emulsion coating every piece of chicken. Remove from heat and set aside.
Whisk the Saffron Yogurt Custard
In a large mixing bowl, beat the 4 eggs thoroughly with a whisk for 2 minutes until smooth and completely non-elastic. Whisk in the remaining bloomed saffron water and remaining ground saffron (beating saffron directly into eggs eliminates any eggy scent). Add the Greek yogurt, melted cooled butter, ¼ cup neutral oil, fine sea salt, 1 tsp ground cardamom, and the brewed cardamom water. Whisk vigorously until you have a smooth, vibrant canary-yellow custard.
Parboil the Basmati Rice
Bring a large pot of water (about 12 cups) to a rolling boil with 3 tbsp of kosher salt. Add the rinsed and drained basmati rice. Boil rapidly for 5 to 7 minutes without stirring constantly, testing grains at the 5-minute mark: the grains should be tender on the outside but still have a firm white core (firmer than al dente). Immediately pour through a large colander and rinse briefly with lukewarm water to wash off surface starch. Drain thoroughly for 2 minutes.
Coat Rice in Saffron Custard
Transfer the warm parboiled rice into the bowl of saffron yogurt custard. Using a large silicone spatula, gently fold the rice and custard together from the bottom up until every single grain of rice is coated in the fragrant golden mixture.
Layer the Tahchin in the Pot
Generously grease the bottom and 3 inches up the sides of a heavy, deep non-stick pot with 2 tbsp of neutral oil and 1 tbsp melted butter. Spoon half of the saffron rice mixture into the bottom of the pot, pressing down firmly with the back of a spoon to create an even, compact base. Distribute all of the cooked chicken pieces in a single layer, staying ½ inch away from the edges. Layer the fried eggplant planks evenly over the chicken. Top with the remaining saffron rice, pressing gently to smooth and compact the surface. Use the rounded handle of a wooden spoon to poke 4 to 5 deep steam holes through the rice down toward the bottom.
Steam for Deep Golden Tahdig
Cover the pot with a clean kitchen towel-wrapped lid (damkoni) to catch falling condensation. Place over medium heat for 8 to 10 minutes until steam begins to build and the edges start to sizzle. Reduce the heat to the lowest setting (use a heat diffuser if using gas) and steam undisturbed for 1 hour and 15 minutes. The bottom and sides will develop a thick, deeply caramelized, golden-brown crunchy crust.
Unmold, Garnish & Present
Remove the pot from the heat and let rest uncovered for 5 minutes. Run a thin silicone spatula around the outer circumference to ensure the crust is free. Place a large, flat serving platter upside down over the pot. Grasping both the pot handles and platter firmly with oven mitts, flip the pot in one decisive motion. Lift the pot to reveal the majestic, golden tahdig cake. In a small skillet, melt 1 tbsp butter, add rinsed barberries (and optional 1 tsp sugar), and sauté for just 60 seconds until plump and ruby-bright. Scatter warm barberries, fresh pomegranate seeds, and slivered pistachios over the tahdig crown. Slice into dramatic wedges and serve warm.
❄️ Storing & Reheating Leftovers
Refrigeration: Allow the dish to cool to room temperature, then store in an airtight glass container in the refrigerator for up to 3 to 4 days.
Reheating: Reheat in a skillet over medium-low heat with a small splash of water or olive oil, or in a 350°F (175°C) oven until thoroughly warmed. This preserves the delicate moisture without drying out the texture.
🍳 Recommended Kitchen Equipment
Kitchen Note: Having the right kitchen tools ensures foolproof results. We recommend items tested in our own home kitchen.
📊 Nutritional Breakdown (Per Serving)
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