HOW TO MAKE TAHCHIN MORGH

PREPARE THE CHICKEN (DAY BEFORE)

1. To get that "fall-off-the-bone" texture, start your prep a day in advance.

2. Simmer: Place the chicken legs, breast, quartered onion, and bay leaves in a pot. Season with Advieh, salt, and pepper. Add just enough water to cover the meat.

3. Cook: Bring to a boil, then lower the heat. Simmer for about 90 minutes until the meat is incredibly tender.

4. Shred: Lift the chicken out with a slotted spoon. Once cool, use two forks to shred the meat into bite-sized pieces.

5. Save the Gold: Strain the cooking liquid (chicken broth) and store it in the fridge overnight.

PREPARE THE SAFFRON YOGURT MARINADE

1. Bloom the Saffron: Grind your saffron threads and dissolve them in 40 ml of boiling water. Cover with a small saucer and let it steep for 10 min.

2. Combine: Separate your eggs (keep only the yolks!). Whisk the yolks with the Labneh (or Mast-e Chekideh) and the vibrant bloomed saffron.

3. Marinate: Toss your shredded chicken into this creamy mix. Cover and let it marinate in the fridge overnight to soak up all the flavor.

PREPARE THE RICE (THE NEXT DAY)

1. Soak: On the day of cooking, wash the Basmati rice thoroughly until the water runs clear. Soak it in salted water for 2 hours.

2. Parboil: Boil 2–3 liters of salted water. Drain the soaked rice and add it to the boiling water. Cook for 3–6 minutes until al dente—the grains should be soft on the outside but still have a firm "bite" in the center. Drain in a sieve.

ASSEMBLE THE RICE CAKE

1. Prep the Chicken: Remove the chicken from the marinade. Gently pat the pieces with a paper towel to remove excess moisture. Season once more with salt, pepper, and Advieh.

2. The Saffron Rice: Take 1/3 of your parboiled rice and set it aside (this stays white). Mix the remaining 2/3 of the rice into the saffron-yogurt marinade until every grain is golden.

3. Layer like a Pro:

4. Pour a generous amount of oil into a non-stick pot or rice cooker.
5. Spread a layer of the saffron-yogurt rice on the bottom.
6. Arrange the chicken on top, leaving a 2 cm border around the edges.
7. Drizzle one ladle of your reserved chicken broth over the chicken and press down firmly.
8. Cover with the rest of the saffron rice, add another ladle of broth, and press down again.
9. Finish with a final layer of the plain white rice and the remaining broth.

THE SLOW STEAM

1. Heat: Cook on high heat for 5–10 minutes to start the crust.

2. Steam: Wrap the pot lid in a clean kitchen towel and fit it tightly onto the pot. Turn the heat to the lowest setting and let it steam for 90 minutes. This slow process creates the legendary golden Tahdig crust.

THE FINAL TOUCHES - GARNISH & SERVE

1. Prepare the Jewels: Soak the barberries for 30 minutes, drain, and pat dry. Melt Ghee and sugar in a pan, then briefly toss the barberries until they shine. Toast the pistachio slivers in a dry pan until fragrant (don't let them burn!).

2. The Flip: Here is the trick! Fill your sink with a little cold water. Place the bottom of the hot pot into the water for a few seconds, his helps the crust release perfectly.

3. The Reveal: Place a large plate upside down over the pot. Take a deep breath, flip it over, and gently shake it until the cake slides out.

SERVING SUGGESTIONS

1. Garnish your masterpiece with the glistening barberries and green pistachios. Slice it at the table like a cake so everyone gets a piece of the crispy crust.