Tahchin Morgh Persian Saffron Chicken Rice Cake

Step 1 · Prepare Rice

Rinse the rice until the water runs mostly clear, then soak it in salted water for 30 minutes if you have time.

• 2 cupsbasmati rice

Step 2 · Cook Chicken

Put the chicken in a small pot with the onion, turmeric, a pinch of salt, pepper, and enough water to barely cover. Simmer until cooked through, 20 to 25 minutes, then shred the chicken.

• 1 lbboneless skinless chicken thighs or breasts
• 1small onion, halved
• 0.5 teaspoonturmeric
• salt and black pepper

Step 3 · Bloom Saffron

Bloom the saffron in 2 tablespoons hot water and set it aside.

• 2 tablespoonhot water

Step 4 · Parboil Rice

Bring a large pot of salted water to a boil. Parboil the rice until the grains are tender at the edges but still firm in the center, 6 to 8 minutes, then drain.

• 2 cupsbasmati rice

Step 5 · Mix Rice

In a large bowl, whisk the yogurt, eggs, oil or melted butter, bloomed saffron, and a little salt. Fold in the drained rice gently until coated.

• 1½ cupsplain yogurt
• 2large eggs
• ⅓ cupneutral oil or melted butter
• 2 cupsbasmati rice

Step 6 · Assemble

Heat the oven to 375°F. Oil a 9-inch round baking dish or a similar casserole. Spread half the saffron rice in the dish and press it down firmly.

• neutral oil or melted butter
• basmati rice

Step 7 · Layer and Cover

Scatter the shredded chicken over the rice, leaving a small border around the edge. Add barberries if using, then cover with the remaining rice and press firmly again.

• boneless skinless chicken thighs or breasts
• basmati rice
• dried barberries

Step 8 · Bake

Cover tightly with foil and bake for 60 to 75 minutes, until the edges are deeply golden and crisp.

Step 9 · Rest and Serve

Rest for 10 minutes, then invert onto a platter. Top with pistachios or more barberries if you like.

• pistachios, chopped
• dried barberries