Tahchin (Iranian Style Crispy Rice with Yogurt and Saffron)

Ingredients ({{ checkedCount }}/4)

• 3 cups boiled Basmati rice
• 1 glass of strained yoghurt, 3 egg yolks
• Half a glass of melted butter and plenty of iron saffron water
• For the stuffing: Boiled shredded chicken (sautéed with barberries/turmeric)

Method

1. 1

   Whisk yogurt, egg yolk, melted butter, saffron water and salt in large bowl.

2. 2

   Mix half of the boiled rice with this mixture and spread it on the bottom of the non-stick pot by pressing it tightly.

3. 3

   Arrange the previously sautéed shredded chicken on top and spread the remaining saffron rice to cover it.

4. 4

   Cook on low heat for about 45-60 minutes until the bottom base has a thick crispy layer (tahdig), then invert it onto a serving plate.

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