Tahchin, a beloved Persian dish, is known for its golden crispy rice crust called “tahdig,” and this recipe gives it a fun, bite-sized twist. These Persian Crispy Rice Cups, or Tahchin Bites, are perfect for parties, appetizers, or family gatherings. They combine tender chicken with saffron-infused rice, yogurt, and egg yolks for a rich and flavorful dish. Topped with tangy barberries (zereshk), these mini Tahchin bites pack all the goodness of traditional Tahchin in a convenient, fun-to-eat form. Perfect for those wanting to explore the classic flavors of Persian cuisine in a creative way!
Ingredients:
Rice Cups:
- 3 cups of parboiled rice (about 1 cup uncooked basmati rice)
- 3 egg yolks
- 2 cups plain, non-fat yogurt
- ½ teaspoon ground saffron, dissolved in 3-4 tablespoons of hot water (or 1 teaspoon concentrated saffron spray)
- 2 teaspoons minced garlic cloves
- ⅛ teaspoon turmeric
- ¾ teaspoon salt and freshly ground black pepper
- 2 to 3 large boneless skinless chicken breasts (about 2 cups cooked chicken or turkey)
- Spray cooking oil (liberal amounts)
Topping:
- ¼ cup dried barberries (zereshk)
- ¼ cup plus 2 tablespoons boiling water (for blooming saffron and rehydrating zereshk)
- 1 tablespoon butter
- 1 tablespoon sugar
- 3 ½ teaspoons salt (1 teaspoon for the chicken, 2 teaspoons for the rice, and ½ teaspoon for the yogurt mixture)
Instructions:
- Prepare the Rice: Parboil the rice in salted water until it is almost fully cooked but still slightly firm. Remove the rice from the strainer and run cold water over it to cool it down and stop further cooking.
- Cook the Chicken: In a large pot, heat water until it starts to simmer. Add the chicken breasts along with 1 teaspoon of salt and a dash of pepper. Let the chicken cook until it’s thoroughly done, which should take around 15 to 20 minutes. After it cools, shred the chicken into bite-sized pieces and set it aside.
- Make the Saffron Yogurt Mixture: In a large mixing bowl, whisk together the egg yolks, yogurt, bloomed saffron (with its liquid), minced garlic, turmeric, ½ teaspoon of salt, and a pinch of black pepper. Add the parboiled rice to this mixture and gently mix until the rice is fully coated with the yogurt and saffron.
- Assemble the Tahchin Cups: Preheat the oven to 350°F (175°C) and generously spray a muffin tin with cooking oil. Spoon a thin layer of the saffron rice mixture into each muffin cup and press it down firmly. Add a layer of shredded chicken over the rice, then top with more rice to cover the chicken, pressing down each layer to form a compact cup.
- Bake the Tahchin Cups: Place the muffin tin in the oven and bake for about 45-50 minutes until the rice is golden and crispy on the edges.
- Prepare the Zereshk (Barberries): While the rice cups are baking, rehydrate the barberries by soaking them in 2 tablespoons of boiling water for about 10 minutes. In a small pan, melt the butter, then add the barberries, sugar, and a pinch of salt. Sauté the mixture for 2-3 minutes until the barberries are plump and sweetened.
- Serve: Once the Tahchin cups are crispy and golden, remove them from the oven and let them cool slightly. Garnish each cup with a spoonful of sautéed barberries and serve hot.
Conclusion:
These Persian Crispy Rice Cups, or Tahchin Bites, are a delightful twist on traditional Tahchin, making them perfect for individual servings or as an elegant appetizer. The combination of tender saffron-infused rice, flavorful chicken, and tangy barberries makes each bite a celebration of Persian flavors. A crispy outer crust and soft, flavorful center ensure that these Tahchin bites will be a crowd favorite at any gathering!
Persian Crispy Rice Cups (Tahchin Bites)
Mini Tahchin rice cups filled with saffron-infusedrice and tender chicken, topped with tangy sautéed barberries. Perfect for anappetizer or individual servings of this classic Persian dish.
Ingredients
Rice Cups:
- 3 cups of parboiled rice about 1 cup uncooked basmati rice
- 3 egg yolks
- 2 cups plain non-fat yogurt
- ½ teaspoon ground saffron dissolved in 3-4 tablespoons of hot water (or 1 teaspoon concentrated saffron spray)
- 2 teaspoons minced garlic cloves
- ⅛ teaspoon turmeric
- ¾ teaspoon salt and freshly ground black pepper
- 2 to 3 large boneless skinless chicken breasts about 2 cups cooked chicken or turkey
- Spray cooking oil liberal amounts
Topping:
- ¼ cup dried barberries zereshk
- ¼ cup plus 2 tablespoons boiling water for blooming saffron and rehydrating zereshk
- 1 tablespoon butter
- 1 tablespoon sugar
- 3 ½ teaspoons salt 1 teaspoon for the chicken, 2 teaspoons for the rice, and ½ teaspoon for the yogurt mixture
Instructions
- Prepare the Rice: Parboil the rice in salted water until it is almost fully cooked but still slightly firm. Remove the rice from the strainer and run cold water over it to cool it down and stop further cooking.
- Cook the Chicken: In a large pot, heat water until it starts to simmer. Add the chicken breasts along with 1 teaspoon of salt and a dash of pepper. Let the chicken cook until it’s thoroughly done, which should take around 15 to 20 minutes. After it cools, shred the chicken into bite-sized pieces and set it aside.
- Make the Saffron Yogurt Mixture: In a large mixing bowl, whisk together the egg yolks, yogurt, bloomed saffron (with its liquid), minced garlic, turmeric, ½ teaspoon of salt, and a pinch of black pepper. Add the parboiled rice to this mixture and gently mix until the rice is fully coated with the yogurt and saffron.
- Assemble the Tahchin Cups: Preheat the oven to 350°F (175°C) and generously spray a muffin tin with cooking oil. Spoon a thin layer of the saffron rice mixture into each muffin cup and press it down firmly. Add a layer of shredded chicken over the rice, then top with more rice to cover the chicken, pressing down each layer to form a compact cup.
- Bake the Tahchin Cups: Place the muffin tin in the oven and bake for about 45-50 minutes until the rice is golden and crispy on the edges.
- Prepare the Zereshk (Barberries): While the rice cups are baking, rehydrate the barberries by soaking them in 2 tablespoons of boiling water for about 10 minutes. In a small pan, melt the butter, then add the barberries, sugar, and a pinch of salt. Sauté the mixture for 2-3 minutes until the barberries are plump and sweetened.
- Serve: Once the Tahchin cups are crispy and golden, remove them from the oven and let them cool slightly. Garnish each cup with a spoonful of sautéed barberries and serve hot.