Iran
Tahchin
Saffron yoghurt rice cake with chicken inside and a golden crust outside. Flip it and gasp.
150 minTime
33 gProtein each
mildSpice
Make it your way
Grandma's waySaffron yoghurt rice with chicken and barberries.
The original628kcalsame
33 gproteinsame
2 gfibresame
150minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Poach the chicken with onion, turmeric and salt until cooked through, then shred.
- 2Par boil the rice in salted water for 6 minutes and drain.
- 3Whisk yoghurt, yolks, saffron water and a pinch of salt. Fold in half the rice.
- 4Grease a baking dish with butter and oil. Press in the yellow rice, add the chicken, then the plain rice, pressing firmly. Drizzle with butter, cover with foil.
- 5Bake at 200°C until a thick golden crust forms. Rest 10 minutes, then flip onto a platter.
- 6Warm the barberries with sugar and a little butter for a minute and scatter over with pistachios.
Serve it like this
Flip onto a round platter, crust up, scatter barberries and pistachios, and cut into wedges at the table.