Tahchin

🛒 Ingredients

• Basmati Rice 255 g · 298 kcal
• Chicken Breast 68 g · 93 kcal
• Full-Fat Plain Yogurt 40 g · 38 kcal
• Large Egg 25 g · 38 kcal
• Vegetable Oil 18 g · 160 kcal
• Dried Barberries 8 g · 25 kcal
• Pistachios 5 g · 28 kcal
• Onion 15 g · 8 kcal
• Saffron threads 0 g · 0 kcal

👨‍🍳 Instructions

1. Rinse Basmati rice thoroughly until water runs clear, then soak in lightly salted water for at least 30 minutes.
2. In a large pot, bring water to a boil, add the soaked rice, and par-boil for 5-7 minutes until al dente; drain well and set aside.
3. Cut chicken breast into small pieces, sauté with chopped onion until browned, and cook through; season with salt and pepper.
4. In a bowl, whisk saffron-infused warm water with yogurt, eggs, and a small amount of oil; season generously with salt.
5. Mix about two-thirds of the par-boiled rice with the saffron-yogurt mixture until evenly coated.
6. Heat remaining oil in a non-stick pot, then press the saffron-rice mixture evenly onto the bottom to create the tahdig layer.
7. Layer the cooked chicken over the saffron-rice base, then top with the remaining plain par-boiled rice.
8. Make a few holes in the rice layers with the handle of a spoon, drizzle with a little water, cover with a lid wrapped in a towel, and cook on low heat for 60-75 minutes until a golden crust forms.
9. Gently invert the Tahchin onto a serving platter, garnish with sautéed barberries and chopped pistachios, then serve warm.