Saucepan@saucepan · Shared this recipeFollowPersian · appetizerPersian Crispy Rice Cups | Tahchin BitesBite-sized Persian tahchin made in a muffin tin, with crispy saffron rice, yogurt-marinated chicken, and a sweet-tart barberry garnish.total1 hr 15 minprep30 mincook40 minservings4Original recipe on ovenhug.comKeep this recipeAdd a copy of Persian Crispy Rice Cups | Tahchin Bites to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings3 cup parboiled rice, about 1 cups uncooked rice3 eggs, yolks only2 cup plain, non-fat yogurt0.5 tsp ground saffron, dissolved in 3-4 tablespoons of hot water or 1 teaspoon of concentrated pure saffron spray2 tsp minced garlic cloves0.125 tsp turmeric0.75 tsp salt and pepper, about 4 turns of a pepper mill2 large boneless skinless chicken breasts, about 2 cups of cooked chicken or turkeySpray cooking oil, liberal amounts0.25 cup dried barberries, zereshk in Farsi0.25 cup plus 2 tablespoons boiling water, for blooming saffron and for rehydrating zereshk/dried barberries1 tbsp butter1 tbsp sugar3.5 tsp salt, 1 teaspoon for the chicken, 2 teaspoons for the rice, 1/2 teaspoon for the yogurt/egg mixtureStepsClear checksTap an ingredient or step to check it off.1Step 1: Start with making parboiled rice (about 1 full cup of dry rice yields about 3 cups of cooked rice) using 2 teaspoons of the salt.2Step 2: Pre-cook 2 boneless chicken breasts using 1 teaspoon of the salt; cut into small pieces.3Step 3: Bloom saffron (see recipe notes) and add to a bowl with eggs, yogurt, and spices.4Step 4: Soak dried barberries (zereshk) in equal parts boiling water to soften and rehydrate them - this takes about 10 minutes; then drain any remaining water from the berries.5Step 5: Preheat the oven to 400 degrees F.6Step 6: Generously oil a good non-stick muffin or cupcake baking pan.7Step 7: Add enough dissolved saffron to evenly color 1 cup of the parboiled rice (we use both bloomed saffron and spray saffron for good color and even consistency of aroma and color) gently stir until the rice is yellow.8Step 8: Spoon out the yellow, saffron-infused plain rice to the bottom of each muffin cup in the baking pan in a thin even layer; press it down with the back of the spoon to firmly pack the rice layer down (about 1/2 inch to 1 inch in thickness).9Step 9: Stir the egg yolks with a fork for about 10 to 20 seconds; add the yogurt, remaining bloomed saffron liquid, and spices and stir to combine.10Step 10: Add the remaining 2 cups of parboiled rice into the yogurt/egg mixture.11Step 11: Stir the chicken into the rice and yogurt mixture.12Step 12: Spoon in the chicken/rice/yogurt mixture into each muffin tin cup, filling to the tops of the cups - press down if necessary.13Step 13: Bake for 40 to 45 minutes until the edges are crispy and browned (check on the results during the last 10 minutes to avoid the edges from burning and see recipe notes).14Step 14: Allow to cool slightly, then invert the pan on a large platter or cutting board.15Step 15: Transfer the baked tahchin cups to a serving dish.16Step 16: Drain the water from the soaked dried barberries (zereshk).17Step 17: Sauté the barberries (zereshk) in butter and sugar just until soft and glistening (about 2 minutes).18Step 18: Garnish the tops of the tahchin Persian crispy rice cups with the candied barberries (zereshk).getsaucepan.com/r/a53571c9-80b7-4688-bd4a-4da6d16f5de4 · Original: https://ovenhug.com/persian-crispy-rice-cups-tahchin-bites/
