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Saffron Yogurt Rice with Spinach and Prunes

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Saffron Yogurt Rice with Spinach and Prunes, or Tahchin-e Esfenaj, is a traditional Persian dish that combines aromatic saffron rice, tender marinated chicken, sautéed spinach, and sweet prunes. Known for its signature crispy rice crust (Tahdig), this dish offers a rich, flavorful, and visually appealing meal that’s perfect for special occasions or comforting family dinners.

Ingredients

For the Chicken Marinade:

Chicken thigh pieces

1 large onion, thinly sliced

Garlic cloves, grated

Advieh (Persian spice mix)

Turmeric

Ground black pepper

Salt

Thick yogurt

Saffron, ground and dissolved in hot water

For the Rice and Layers:

Basmati rice

Fresh spinach, chopped (or frozen spinach)

Olive oil

1 egg yolk (optional, for added richness)

Butter (optional, for enhancing the rice crust)

Lemon juice

Pitted prunes

Roasted sliced almonds (optional, for garnish)

Instructions

  • Marinate the Chicken:

    • Combine chicken pieces with sliced onion, grated garlic, Advieh, turmeric, black pepper, salt, yogurt, and saffron water. Mix well, cover, and marinate for at least 1 hour, preferably overnight.

  • Prepare the Spinach:

    • Sauté chopped spinach in olive oil with a pinch of salt until wilted and excess moisture evaporates. Set aside to cool.

  • Cook the Rice:

    • Rinse basmati rice under cold water until clear. Soak in salted water for 30 minutes. Parboil the rice in boiling water for 5-7 minutes, until slightly tender but not fully cooked. Drain and set aside.

  • Assemble the Dish:

    • In a large pot or baking dish, heat some oil and optional butter to create a non-stick base. Mix the parboiled rice with the marinated chicken, adding egg yolk for richness.

    • Layer the bottom of the pot with rice mixture to form the Tahdig (crispy rice crust). Spread sautéed spinach and arrange prunes on top. Cover with remaining rice mixture, pressing gently to compact.

  • Cook the Tahchin:

    • Cover the pot with a tight-fitting lid. Cook on low heat for 1.5 to 2 hours, allowing the flavors to meld and the rice crust to form. Alternatively, bake in a preheated oven at 350°F (175°C) for 1 hour.

  • Serve:

    • Let the dish rest for 10 minutes, then carefully invert onto a serving platter to reveal the golden rice crust. Garnish with roasted almonds, if desired.

Notes

Dairy-Free Option: Use coconut yogurt and olive oil instead of dairy yogurt and butter.

Vegan Version: Replace chicken with tofu or chickpeas, and use plant-based yogurt.

Grain-Free Version: Substitute rice with cauliflower rice (Note: Tahdig may not form with cauliflower rice).

Find it online: https://chocolatecoveredamy.com/saffron-yogurt-rice-with-spinach-and-prunes/