Tahchin Morgh — Saffron Chicken Rice Bake

What you’ll need

Ingredients

Ingredient amounts make 6 servings. Nutrition below is for one serving.

• 300 g Dry basmati rice
• 400 g Raw boneless skinless chicken breast
• 200 g Plain pasteurized whole-milk yogurt
• 2 Large eggs
• 100 g Onion, quartered
• 40 g Vegetable oil: 25 g pan, 15 g rice mixture
• 10 g Butter for the barberries
• 30 g Dried barberries, sorted and rinsed
• 0.2 g Ground saffron
• 0.5 tsp Ground turmeric
• 500 ml Water for poaching, plus water for rice
• Salt and black pepper, to taste

Make it

Instructions

1. 1

   Rinse and soak the rice for 30 minutes. Heat the oven to 190°C. Bloom saffron in 40 ml hot water. Oil a 20–22 cm metal baking dish with 25 g oil.

2. 2

   Put the chicken, onion, turmeric, pepper and 500 ml water in a saucepan. Simmer gently for 20–25 minutes until the chicken reaches 74°C. Shred the cooked chicken, discard the onion, and keep the filling covered while preparing the rice.

3. 3

   Boil the soaked rice in fresh water for 5–6 minutes until the grain is still firm in the centre. Drain well and let steam escape for 5 minutes.

4. 4

   Whisk the yogurt, eggs, saffron water, remaining 15 g oil and a little salt. Fold in the drained rice. Press half into the oiled dish, spread the chicken in the middle and cover with the remaining rice, pressing lightly.

5. 5

   Cover with foil and bake for 45 minutes, then uncover and bake another 15–25 minutes until the sides are golden and the centre reaches at least 74°C. Extend baking if needed rather than relying on colour alone.

6. 6

   Rest for 10 minutes. Warm the drained barberries with the butter for 1 minute. Carefully turn the tahchin onto a platter, scatter the barberries and cut into six equal portions.