Tahcheen means “arranged on the bottom,” and it is a beauty of a dish. Juicy pieces of saffron chicken are arranged on a thick yogurt-and-egg tahdig and topped with basmati rice.
Tahcheen can be made on the stovetop or in the oven. I prefer baking it in the oven because it can all be assembled ahead of time and then simply slipped into the oven. Use an oven-safe 9 x 13 x 2-inch clear glass casserole dish if possible. The glass dish allows you to spy on the tahdig and check on its progress. If you don’t have a glass dish any appropriate-sized baking dish will work. Tahcheen is equally spectacular to entertain with or enjoy with family on a quiet and cozy evening. Serve with a side of yogurt and Sabzi Khordan.
Make Ahead: The entire dish can be assembled a few hours in advance and stored in the fridge, covered. Bring to room temperature before placing in the oven.
Prep Ahead: The rice can be parboiled, drained, and set aside a few hours in advance until ready to use.