Tahchin with Chicken and Persian Spices

Ingredients

• basmati rice3 cups
• chicken breasts500 g
• Greek yogurt1 cup
• egg yolks3
• saffron1/2 teaspoon
• butter100 g
• onion1 large
• garlic3 cloves
• turmeric1 teaspoon
• cinnamon1/2 teaspoon
• cumin1/2 teaspoon
• ground cardamom1/4 teaspoon
• saltto taste
• black pepperto taste
• vegetable oil2 tablespoons
• water6 cups
• sliced almonds1/2 cup
• raisins1/2 cup

Instructions

1. 1

   Rinse the basmati rice with cold water until the water runs clear. Soak it in salted water for 30 minutes.

2. 2

   In a pot, bring 6 cups of water with salt to a boil. Add the drained rice and cook for 6-8 minutes until al dente. Drain.

3. 3

   Meanwhile, cut the chicken into cubes. In a skillet, sauté the chopped onion and garlic in oil. Add the chicken and brown. Season with turmeric, cinnamon, cumin, cardamom, salt, and pepper. Add a little water if needed. Simmer for 10 minutes.

4. 4

   In a bowl, mix the yogurt, egg yolks, saffron dissolved in 2 tablespoons of hot water, and a pinch of salt. Incorporate half of this mixture into the cooked rice.

5. 5

   In a baking dish, spread half of the rice. Arrange the chicken and raisins over the rice. Cover with the remaining rice. Pour the rest of the yogurt-saffron mixture on top. Dot with butter. Cover with aluminum foil and bake at 180°C for 40 minutes.

6. 6

   Remove the foil and let it brown for 10 minutes. Garnish with toasted sliced almonds. Serve hot.