Tahchin

Ingredients

Basmati rice

2 cups

Chicken breast

2 cups, cooked and shredded

Yogurt

1 cup

Eggs

2, beaten

Saffron

1/4 teaspoon, soaked in 2 tablespoons of warm water

Butter

4 tablespoons, melted

Salt

1 tablespoon, divided

Black pepper

1/2 teaspoon

Water

6 cups

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. In a large pot, bring 6 cups of water to a boil. Add the soaked and drained rice, along with 1 tablespoon of salt. Cook the rice until it is parboiled, about 5-7 minutes. Drain the rice and set aside.
3. In a large bowl, combine the cooked and shredded chicken, yogurt, beaten eggs, saffron water, melted butter, 1 teaspoon of salt, and black pepper. Mix well until everything is evenly combined.
4. Grease a round baking dish with butter. Spread a layer of parboiled rice on the bottom of the dish (about half), followed by a layer of the chicken mixture. Repeat the layers until all the rice and chicken mixture are used, ending with a layer of rice on top.
5. Cover the baking dish tightly with aluminum foil and place it in a preheated oven at 350°F (175°C). Bake for 1 hour, or until the rice is fully cooked and golden brown on top.
6. Remove the tahchin from the oven and let it cool for 10 minutes. Carefully invert the dish onto a serving platter to unmold the tahchin.
7. Slice the tahchin into wedges and serve warm. For an extra touch, drizzle with a little melted butter or sprinkle with additional saffron before serving.