Tahchin

Ingredients

• •2 cups basmati rice
• •1 pound boneless chicken thighs, cut in pieces
• •1/2 cup plain unsweetened non-dairy yogurt
• •2 large eggs
• •3 tablespoons melted oil
• •1 large onion, thinly sliced
• •1/2 teaspoon turmeric
• •1/4 teaspoon black pepper
• •1 1/2 teaspoons kosher salt
• •1/4 teaspoon saffron threads, bloomed in 3 tablespoons hot water

Instructions

1. 1

   Rinse the rice until the water runs mostly clear, then soak for 20 minutes if time allows.

2. 2

   Mix the chicken with the non-dairy yogurt, half the saffron water, turmeric, half the salt, and pepper; marinate 30 minutes.

3. 3

   Parboil the rice in salted water until just partly tender, then drain.

4. 4

   Cook the onion until soft and lightly golden, then set aside.

5. 5

   In a bowl, mix about one-third of the rice with the eggs, oil, and remaining saffron water.

6. 6

   Grease a baking dish or heavy pot, spread in the saffron-egg rice, then layer the chicken, onions, and remaining rice on top.

7. 7

   Cover tightly and bake until the chicken is cooked and a deep golden crust forms, about 60 minutes.

8. 8

   Rest for 10 minutes, then invert or scoop out carefully to preserve the crust.