Persian Baked Saffron Rice and Chicken (Tachin Morgh)

Instructions

1. 1

   Wash 350g basmati rice under cold water until it runs clear, then drain well. Steep 0.5g saffron threads in 30 ml of hot water for 10 minutes to release flavor and color. Cut 400g chicken breast into 2 cm bite-sized pieces. Set out a deep nonstick pot with a tight-fitting lid and a fine-mesh colander on your workstation.

2. 2

   Heat 15 ml vegetable oil in a pan over medium heat. Add the chopped chicken breast, salt, and black pepper, cooking for 8 minutes until golden and fully cooked through. Stir in half of the soaked barberries during the last minute. If the chicken sticks to the pan, add a splash of water and reduce heat slightly. Transfer chicken to a plate.

3. 3

   Bring 1.5 liters of heavily salted water to a boil in a large pot. Add the rinsed basmati rice and cook over high heat for 6 to 7 minutes until the outer layer of the grains is soft but the center remains firm to the bite. Drain immediately in a colander and rinse with cold water for 5 seconds to stop cooking.

4. 4

   In a bowl, whisk 2 egg yolks, 200g Greek yogurt, the infused saffron water, 30g melted butter, and a pinch of salt until smooth. Add half of the drained rice into this yogurt mixture and fold gently with a spatula until every grain is yellow and coated. Keep the remaining parboiled white rice separate for layering.

5. 5

   Pour 15 ml vegetable oil into a deep nonstick pot over medium-low heat. Spread the yellow saffron-yogurt rice firmly across the bottom. Layer the cooked chicken and remaining barberries in the center, staying 2 cm away from the edges. Cover with the plain white rice and press lightly. Wrap the lid in a clean towel and seal the pot tightly.

6. 6

   Steam on low heat for 40 minutes until a crispy golden rice crust forms at the bottom. Turn off the heat and let the pot rest for 5 minutes so the crust releases easily. Place a large flat plate over the pot and carefully invert it in one quick motion. Serve hot, displaying the shiny golden tahdig crust on top.