When it comes to preparation and presentation, rice displays remarkable versatility.  

Across various cuisines, rice can be found in different dishes and also in different forms, each one distinct from the other.  

Tachin and Tahdig are both rice dishes in Persian cuisine.  

While both dishes involve preparing rice with a crispy crust, they differ from each other in a couple of other characteristics. 

In this post, we find out what distinguishes the two rice dishes from each other. 

What is tachin?

Tachin is a Persian dish originating from Iran. It is a type of savory rice cake made with a crispy layer of saffron-infused rice, yogurt, and eggs.  

The main ingredients include basmati rice, yogurt, saffron, eggs, and sometimes chicken or other meats. 

 To prepare tachin, the rice is parboiled, mixed with whisked yogurt, and arranged with the marinated chicken in a pot. Saffron water is drizzled over the layers, after which the dish is baked.  

The dish is baked until it forms a golden crust, creating a crispy exterior and a soft, flavorful interior. 

After baking, the dish is inverted to reveal a crispy, flavorful outer layer surrounding tender rice and chicken. 

Tachin is often enjoyed as a main course, and its unique texture and rich taste make it a favorite in Persian cuisine. 

What is tahdig?

Tahdig is a traditional Persian dish, particularly known for its crispy crust that forms at the bottom of the rice pot during cooking.  

The word “tahdig” literally means “bottom of the pot” in Persian.  

Apart from rice, thinly sliced potatoes could be used to make the crispy portion of this dish. 

The chosen ingredient is typically layered at the bottom of the pot before cooking. 

As the rice cooks, the heat causes the bottom layer to crisp up, creating a golden-brown crust at the base of the dish. 

The flavor of tahdig is characterized by a rich, toasty taste from the crispy layer, while the top is soft and fluffy rice above.  

Tahdig is often served on a separate plate or as a side dish alongside the main course. It can be eaten with stews and kebabs. 

Difference between tahdig and tachin

Tahdig and tachin are both Iranian rice dishes known for their crispy, golden crusts. However, the main difference lies in their preparation and ingredients. 

Ingredients

Tahdig is a crispy rice dish where the bottom layer forms a golden crust.  

The ingredients typically include rice, water, oil, salt, and it is often flavored with saffron.  

On the other hand, tachin consists of ingredients like yogurt, eggs, and marinated chicken in addition to the rice. 

Preparation

Tahdig involves slow-cooking rice to achieve a golden, crispy layer at the bottom of the pot.  

On the other hand, tachin requires baking the saffron-infused rice in an oven.  

This method not only forms a crispy layer on the bottom but also on the top.  

The baking process and inclusion of ingredients like eggs and yogurt distinguish tachin from tahdig.