Step 1: Prepare the Saffron / Grind a small pinch of saffron threads with a sugar cube using a mortar and pestle. Add 3 tablespoons of hot water and let it steep—this brings out the brilliant color and fragrance.

Step 2: Parboil the Rice / Rinse 2 cups of basmati rice until the water runs clear. Boil in salted water for about 5–6 minutes until al dente, then drain and set aside.

Step 3: Cook the Chicken (If Using) / In a skillet, heat oil and sauté sliced onions. Add chicken, salt, and pepper. Cook until golden and done. Shred or slice into strips once slightly cooled.

Step 4: Mix the Yogurt Base / In a bowl, combine 1 cup of plain yogurt, 2 egg yolks, and your steeped saffron water. Add a bit of salt and mix well.

Step 5: Assemble the Tachin / Take half the parboiled rice and mix it thoroughly into the yogurt mixture—this will be your base layer.

Grease a nonstick or oven-safe dish generously with butter or oil. Spread the saffron-yogurt rice at the bottom and sides of the dish, forming a thick crust.

Layer the chicken evenly over the rice. Then top it with the rest of the plain rice. Press down lightly with a spoon to compact it.

Step 6: Bake Until Golden / Cover the dish tightly with foil. Bake at 375°F (190°C) for about 1 hour. Then remove the foil and continue baking for another 10–15 minutes for extra crisp.

Step 7: Unmold & Serve / Let the dish rest for 5 minutes. Then invert it onto a serving platter carefully. The crispy golden crust should be on top—your Persian Saffron Rice masterpiece is ready.