Tahchin

1. Soak 200 gm of rice in cold water.
2. Put one small onion (chopped) and one boneless chicken breast in a large pot. Then add 2 tsp salt, pour cold water, and cover it.
3. Allow it to simmer on medium heat and cook for about 20 minutes or until cooked. 
4. Take around 60 ml water (chicken broth) in a bowl, add the saffron strands, and set it aside to allow the aroma and colour of saffron to come out.
5. Now, drain the chicken, shred it using two forks, and let it cool. Do not throw away the chicken broth.
6. Drain the soaked rice and put it in a saucepan. Now, add cold water to it and cover it.
7. Bring the rice to boil on medium heat and cook for 10 minutes. Switch off the oven, strain the water, and wash the rice under cold water.
8. Mix 1/2 cup plain yoghurt and one egg yolk in a bowl and add salt and pepper.
9. Combine the chicken with 2 tbsp of the yoghurt mixture.
10. Add the remaining mixture to the rice, and mix.
11. Now, add 2 tbsp butter to a deep frying pan and bring it to medium heat.
12. Add the saffron mixture (half) and spread a layer of the rice mixture (2/3rd) over it. 
13. Layer the rice mixture with chicken and arrange the barberries.
14. Top it with the rest of the rice mixture and put 60 ml of the chicken broth.
15. Add the remaining saffron mixture and cook for 10 minutes, uncovered.
16. Bring the heat lower and cook for 1 hour.
17. You know your tahchin is ready when a golden crust forms at the bottom of the pan.
18. Transfer it to a serving plate. Keep it inverted and garnish with fried onions, pistachios, and barberries.

 Chef Tip: If you do not have barberries handy, you can also use dried and chopped cranberries.

The golden crust of Tahchin, tahdig (the bottom layer), is something you will fall in love with for sure. Let us know how your people liked your Tahchin Recipe in the comments section below.