Tahchin, a showstopper from Persian cuisine, layers saffron yogurt rice with pieces of chicken and bakes it until it holds its shape. The golden crust on the bottom is the dish’s most beloved feature.
Put the chicken thighs in a pot with the grated onion, salt, black pepper, and a little water. Simmer over medium heat for 25 minutes, until cooked through. Shred the chicken.
Boil the soaked rice in salted water for 6 minutes, until slightly firm in the center. Drain.
Mix the yogurt, egg yolks, saffron water, and half of the melted butter. Toss with half of the parboiled rice.
Grease an oven-safe pan. Spread half of the yogurt-rice mixture over the bottom, add the shredded chicken, then cover with the remaining rice and yogurt mixture.
Cover the pan with foil and bake in a preheated 180°C / 355°F oven for 55–60 minutes, until a crust forms on the bottom.
Let the tahchin rest for 10 minutes after baking. Invert it onto a serving plate so the crust is on top, then slice and serve.
Store in a sealed container in the refrigerator for up to 3 days. To reheat, warm slices in a 160°C / 320°F oven to help keep the bottom crust crisp. Contains dairy and egg. Check packaged ingredient labels for additional allergens.
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