Back to 8 servings saffron 0.5 teaspoon saffron threads, ground and bloomed in 3 tablespoons warm water for 10 minutes rice 2 cups basmati rice, rinsed and soaked 1 to 2 hours 2 teaspoons kosher salt, plus more for the boiling water 1 cup plain whole-milk yogurt, not Greek; strained if thin 3 large eggs, or 3 egg yolks for a richer result 0.5 cup vegetable oil, plus more for greasing 2 tablespoons butter, melted, plus extra for dotting chicken 2 tablespoons olive oil 1 large yellow onion, thinly sliced 12 ounces boneless, skinless chicken breast, cut into 1-inch pieces 0.5 teaspoon turmeric 1 teaspoon paprika 1 teaspoon kosher salt barberries 0.75 cup dried barberries, or dried tart cherries or cranberries 1 tablespoon vegetable oil 2 tablespoons butter 0.5 tablespoon sugar 1 teaspoon rose water, optional garnish 2 tablespoons slivered almonds, for garnish, optional 2 tablespoons slivered pistachios, for garnish, optional
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1 Step 1: Grind the saffron to a powder with a mortar and pestle, stir into 3 tablespoons warm water, and let bloom about 10 minutes.2 Step 2: Bring a large pot of water to a boil with 2 teaspoons salt, add the drained rice, and boil 5 to 8 minutes until it is just tender outside with a firm center. Drain, rinse briefly with cold water, and let steam dry.3 Step 3: Heat the olive oil in a skillet over medium heat, add the onion, and cook 8 to 10 minutes until soft and golden.4 Step 4: Add the chicken, turmeric, paprika and 1 teaspoon salt, and cook about 8 to 10 minutes, stirring, until the chicken is cooked through and no longer pink in the center, reaching 165°F (74°C). Set aside off the heat.5 Step 5: Preheat the oven to 350°F (180°C) and brush a 9 by 9-inch baking pan generously with oil.6 Step 6: Whisk the yogurt, eggs, vegetable oil and remaining salt until smooth, stir in the bloomed saffron with its liquid, then gently fold in the parboiled rice so every grain is coated.7 Step 7: Spread half the saffron rice in the pan, scatter the chicken and onion over it, then top with the remaining rice and press down firmly. Dot the top with butter.8 Step 8: Cover tightly with foil, poke a few holes with a toothpick, and bake about 1 hour 20 minutes, until the edges and base are deep golden and a toothpick comes out clean from the rice.9 Step 9: Let the tahchin rest 10 to 20 minutes so it sets.10 Step 10: While it rests, melt the butter with the oil in a small pan over medium-low heat, add the barberries and stir to coat, then add the sugar and cook 1 to 2 minutes until glossy. Remove from heat and stir in the rose water if using.11 Step 11: Run a knife around the edges, invert the tahchin onto a serving platter, and scatter the barberries, almonds and pistachios over the top. Slice and serve.getsaucepan.com/r/2d45da63-bbe2-5da0-a23d-6013129b9173
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