Persian · 2 hrs · serves 6

Tahchin (saffron rice cake)

Kept by The Bhook kitchen

Ingredients

• 500 g basmati rice
• 300 g yogurt
• 2 egg yolks
• 1 tsp saffron
• 400 g chicken
• 1 onion
• 50 g butter
• 2 tbsp barberries

Method

1. Parboil the soaked rice for 6 minutes and drain.
2. Poach the chicken with the onion, then shred it.
3. Grind the saffron and steep in a little hot water; mix with the yogurt and yolks, then fold through a third of the rice.
4. Press that layer into a buttered dish, add the chicken, cover with the rest of the rice, and dot with butter.
5. Bake at 180°C for 90 minutes until a golden crust forms. Turn out and scatter with barberries.

The crust (tahdig) is the point of the dish.