dinner · gluten-free
Chicken tahchin
Persian saffron-yogurt baked rice cake with a golden crust and tender chicken inside.
- Time
- 120min
- Steps
- 5
Ingredients
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Allergens
Contains milk, egg and tree nuts.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Simmer chicken with onion, turmeric and salt until cooked through (74°C/165°F) and tender; shred.
-
2
Par-boil rice in salted water 6 minutes; drain.
-
3
Mix yogurt, yolks, saffron and half the butter; fold in two-thirds of the rice.
-
4
Heat the oven to 200°C (400°F). Butter a glass dish, spread half the yogurt rice, then chicken, then the rest of the rice. Top with plain rice and butter.
-
5
Cover and bake 1 hour until a deep golden crust forms. Invert and top with barberries and pistachios.
