Riz à l’iranienne au poulet façon Tahchine


  • 350 g (0,67 lbs) basmati rice
  • 1 yogurt
  • 1 egg
  • 2 egg yolks
  • 0.5 red onion
  • 1 garlic clove
  • 1 bay leaf
  • 2 teaspoon turmeric
  • salt and pepper
  • olive oil


Rinse the basmati rice in a fine sieve until the water runs clear then cook in salted boiling water for 7 minutes. Rinse with cold water to stop the cooking then drain and set aside.

Peel the red onion and slice it into half rings. Peel and mince the garlic.

Cut the chicken cutlets into cubes (about 2 cm) and place in a dish. Add the pressed garlic, 1 tsp turmeric, salt and pepper. Mix well. Reserve in the refrigerator.

Heat a frying pan with a drizzle of olive oil and sauté the onion. Add the chicken with the spices and 1 bay leaf and cook, stirring for 10 minutes. Remove the bay leaf.

Mix the yogurt with 1 tsp of turmeric, salt, pepper, the whole egg and the 2 yolks. Mix well then add the cooked rice and mix again.


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