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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook pitted sour cherries with sugar over medium heat until the sugar dissolves. Set aside.
Bring a pot of water to a boil, add salt, and the washed, soaked rice. Cook until partially done, then drain and set aside.
Combine egg, saffron, black pepper, and yogurt in a bowl. Mix with some cooked rice until evenly coated.
Sauté finely diced onion in oil until golden. Add chicken pieces, salt, and black pepper. Cook until chicken is fully cooked.
Spread oil in a non-stick pot. Add a layer of saffron-yogurt rice, then cooked chicken, followed by sour cherries.
Mix some remaining rice with sour cherry syrup and add over the chicken and cherries. Top with remaining plain rice.
Place butter on top, cover, and cook for 30 minutes until rice is steamed and bottom is crispy and golden.
Turn the Tahchin onto a serving plate so the golden crust is on top.
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For a more intense saffron flavor, dissolve saffron in a little warm water before adding to the yogurt mixture.
Can I use frozen sour cherries?
Yes, just make sure to thaw and drain them before use.
What can I substitute for saffron?
Turmeric can be used for color, but it won't replicate the unique flavor of saffron.
How do I prevent the rice from sticking?
Ensure the pot is well-oiled and use a non-stick pot to help prevent sticking.
Can I use chicken thighs instead of breast?
Yes, chicken thighs can be used and will add more flavor.
How do I know when the Tahchin is done?
The rice should be fully steamed, and the bottom should have a crispy, golden crust.
