Tahchin — Saffron Yogurt Rice Cake with Chicken Thighs

Ingredients

• 1 lb Chicken Thighs, poached and shredded
• 1½ cups basmati rice, rinsed and soaked 30 minutes
• 1 cup thick Greek yogurt
• 2 egg yolks
• Large pinch saffron, ground and steeped in 3 tbsp hot water
• 4 tbsp melted butter, plus more for the pan
• 1 onion, sliced and browned
• ¼ cup barberries
• 2 tbsp slivered almonds
• Salt and black pepper

Method

1. Parboil the soaked rice in heavily salted water 5 minutes — the grains should bend but still crunch at the center. Drain and cool briefly under running water.
2. Whisk the yogurt, egg yolks, most of the saffron water, melted butter, salt, and pepper until smooth. Fold in about a third of the rice until every grain is coated a deep gold.
3. Butter a nonstick pot or cake pan generously and press the saffron-yogurt rice into an even layer across the bottom and slightly up the sides. Compact it firmly — this layer becomes the crust and gaps become holes.
4. Mix the shredded Chicken Thighs with the browned onion and season it. Spread it over the base, then cover with the remaining plain rice, mounding gently and poking steam holes.
5. Cover with a towel-wrapped lid and cook over low heat 55–60 minutes, or bake at 350°F (175°C) for 75. Listen for a faint crackling at 45 minutes; smell for toasted rice, not scorched.
6. Rest 10 minutes off the heat, run a knife around the edge, and invert onto a platter in one confident motion. Scatter barberries and almonds over the golden crust and cut it in wedges like a cake.