Tah-Chin - Upside Down Layered Saffron Rice & Chicken
INGREDIENTS
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2 1/2 cups long grain rice, rinsed and soaked in water with 1-2 tablespoons of salt for 2 hours. Drain before cooking
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2 boneless skinless chicken breasts, cooked and cut into small pieces
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3 eggs, yolks only (zardeh)
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1 1/2 cup plain yogurt
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1 large onion, peeled, and thinly sliced
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1/2 teaspoon ground saffron, dissolved in 3 tablespoons of hot water
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Salt and pepper to taste
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2 tablespoons butter or vegetable oil
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2-3 tablespoons chicken stock (optional)
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Water
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Garnish: barberries, slivered almonds or pistachios (optional)
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