Tahcheen Morgh (Tahchin ba morgh)

Tahcheen Morgh (Tahchin ba morgh)
Or you can just copy and share this url
Adjust Servings:
700g Chicken fillets
500g Long grain rice
2 Onions
3 gloves Garlic
3 pinches Saffron
1 teaspoon Turmeric
Vegetable oil
250ml Chicken broth water
400g Greek yogourt (or cream)
4 Egg yolks
Salt & Pepper
  • 1h45
  • Serves 4
  • Medium



Votes: 3

In Farsi, “Tahchin” means “arranged at the bottom” and “Morgh” means “chicken“.

The concept of this dish is to layer flavored rice topped with chicken and the famous Persian Tahdig.

Composition of Tahchin

Tahchin is a kind of rice cake with four layers. First the bottom layer which is a mixture of cooked rice, white yogurt, egg and saffron.

The second layer consists of flavored rice and Iranian spices such as saffron or turmeric.

The third layer contains the tenderly cooked chicken pieces.

Then to finish, the last layer is composed of spicy rice.

Iranians and Persians in general are very fond of Tahdig. In a Tachin Morgh it is therefore essential to add on the upper part of the Tachin Morgh a crispy layer of TahDig in order to bring a touch of gluttony to this traditional Iranian dish.

Cooking Chicken (Morgh)

To make a tasty Tachin Morgh, you have to choose the part of the chicken and cook it properly.

Use chicken thighs or drumsticks and cook them with onions, salt, pepper and a little water.

The meat will fall off the bone naturally and the chicken will be extremely tender. The secret is therefore not to use a lot of water when cooking the chicken and to let it cook over low heat.This will give a chicken broth in which the rice will have to be cooked, which will instantly add flavor to the dish in general.

Accompaniment of Tahchin Morgh

This dish is generally served with Sir Torchi (marinated garlic) or with the famous shirashi salad.

Besides being a delicious dish full of flavor, Tahchin Morgh is also a feast for the eyes. Indeed, its golden Tahdig crust will coat the mixture of spicy rice and chicken, resulting in a real culinary masterpiece.



Chicken preparation (morgh)

Cut the onions and sauté them with 3 tablespoons of sunflower oil until the onions become translucent.
Add the chicken fillets, cut into small pieces of about 2-3 cm. Add a little salt and black pepper and brown everything.


Pour in the chicken broth (water), reduce the heat and simmer for about 30 minutes until the liquid evaporates. Sponge the fat with paper and put the chicken fillets and onions in a bowl.


Rice preparation (polo)

Cook 500g of rice with about 850ml of water, saffron (½ teaspoon), turmeric, salt and 3 tablespoons of olive oil. Cook over low heat without stirring until the rice absorbs all the liquid and softens.


Once your rice is ready, beat the egg yolks until a fluffy texture, then add the Greek yogurt (or cream), saffron (2 pinches) and a little salt. Mix well.
Add 3 tablespoons of this mixture to the chicken fillets and mix.
Put the rest of the mixture with the rice.


Tahchin Morgh preparation

Pour a little of the oil in a fairly deep dish and add 1/3 of the rice. Form a clean layer with the back of a spoon.
Add half of the chicken fillets on top.


Then add another layer of rice and put the rest of the chicken pieces.
Finish with a generous layer of the rest of the rice and smooth the surface with the back of a spoon.


Cooking Tahchin ba morgh

Add 2 tablespoons of oil or butter on top of your Tahchin.
Bake the dish in a preheated oven at 180 ° C for about 1.5 hours or until the rice has a nice golden crust.


Tahcheen Morgh tasting

Let your Tahchin Morgh rest for about 10 minutes before eating it.
You can sprinkle it with pistachios and add barberry (zereshk) for decoration.
Enjoy your meal !

Zereshk polo ba morgh : poulet iranien au safran et épines de vinette
Zereshk polo ba morgh : Iranian barberries and safran chicken
Iranian drink
Khakshir : traditionnal Persian drink
Zereshk polo ba morgh : poulet iranien au safran et épines de vinette
Zereshk polo ba morgh : Iranian barberries and safran chicken
Iranian drink
Khakshir : traditionnal Persian drink

Add Your Comment