How to Make the Most Flavorful Persian Tahchin with Lamb — A Golden Rice Cake from Iran
When you hear a Persian say "Tahchin," you better expect something special.
A golden, crispy, aromatic rice cake — soft inside, crunchy outside — and packed with tender lamb, saffron, and yogurt.
This is not just food. It’s celebration on a plate.
Today, I'm sharing with you the most flavorful and authentic recipe for Persian Lamb Tahchin, the one my grandmother used to make during Nowruz and weddings. Let’s dive in.
For the rice:
3 cups basmati rice
Salt, to taste
Water, for boiling
For the lamb:
400 grams lamb (leg or shoulder), boneless and cut into chunks
1 medium onion, chopped
1 tsp turmeric
Salt & pepper
2 tbsp vegetable oil
2 cups water
For the tahchin base:
1 cup plain yogurt (preferably thick)
2 egg yolks
½ cup vegetable oil or melted butter
A generous pinch of saffron, bloomed in 3 tbsp hot water
1 tsp cinnamon (optional, for warmth)
🔹 Step 1: Cook the lamb
In a pot, heat oil and fry onions until golden. Add turmeric and the lamb chunks. Stir until meat is lightly browned.
Add salt, pepper, and 2 cups of water. Cover and simmer for about 1.5 to 2 hours until tender and the water mostly evaporates.
🔹 Step 2: Prepare the rice
Wash and soak the basmati rice for 30 minutes. Then boil in salted water until al dente (slightly firm). Drain and set aside.
🔹 Step 3: Mix the tahchin base
In a large bowl, whisk together yogurt, egg yolks, oil, saffron water, and a pinch of salt.
Gently fold in half of the boiled rice into this saffron mixture.
🔹 Step 4: Layering time!
Grease a non-stick baking dish or a deep pot.
Pour the saffron rice mixture into the bottom and press firmly — this becomes your crispy layer.
Now layer the cooked lamb over that.
Top with the remaining plain boiled rice. Press gently again.
Cover tightly with foil or a lid. Bake at 180°C (350°F) for 1.5 to 2 hours or cook on very low heat on stovetop.
🔹 Step 5: The moment of truth
When done, let it rest for 10 minutes.
Place a large serving plate over the pot and carefully flip it. If you’ve done it right — you’ll hear the crackly sound of tahdig and see a golden crust that makes everyone gasp!
Sprinkle barberries fried in butter and sugar on top (optional but very Persian)
Serve with salad shirazi or plain yogurt on the side
Pairs perfectly with a minty doogh
