Persian Saffron Rice Cake with Chicken

By Unicorns in the Kitchen · 150 min

Ingredients

Instructions

1. Grind the saffron with a pestle and mortar, scatter it over the ice cubes in a bowl and let them melt fully to make bloomed saffron.
2. Heat the olive oil in a pan and cook the sliced onion for 5 to 10 minutes until soft and slightly golden.
3. Cut the chicken into 1-inch pieces, add them to the onion with the turmeric, paprika and salt, and cook for about 10 minutes until fully cooked. Optionally stir in 1 tablespoon of bloomed saffron. Turn off the heat and set aside.
4. Rinse the basmati rice several times. Boil a large pot of water and season it generously with kosher salt.
5. Add the rice to the boiling water and cook for 8 minutes, until soft outside but still firm inside.
6. Drain the rice in a colander and set aside.
7. Preheat the oven to 350°F. Brush the bottom of a 9x9 inch baking pan with oil.
8. In a large bowl, whisk the yogurt, oil, eggs and salt until combined, then stir in the bloomed saffron. Gently fold in the parboiled rice.
9. Spread half the rice mixture in the pan, top with the chicken and onion, then add the remaining rice and spread it evenly over the chicken.
10. Cover with aluminum foil, poke holes in it with a toothpick, and bake for 1 hour and 20 minutes, until the bottom is golden brown, the top is slightly golden and dry, and a toothpick inserted into the rice comes out clean.
11. Let the tahchin cool for 10 to 20 minutes.
12. Melt the butter in a pan over medium heat, add the vegetable oil, then add the barberries and stir until coated.
13. Stir in the sugar and rose water and cook for a minute or two until the barberries look shiny.
14. Loosen the sides of the tahchin with a knife or spatula, place a platter over the pan, and flip it quickly. Top with the barberries, slivered almonds and slivered pistachios.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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