Tahchin-e Morgh

Ingredients

• 500g basmati rice
• 2 tbsp salt for the rice water
• 6 boneless chicken thighs, about 700g
• 1 onion, quartered
• 0.5 tsp ground turmeric
• 300g thick full-fat yogurt
• 3 egg yolks
• Large pinch saffron, about 1g, ground
• 5 tbsp hot water for the saffron
• 100g butter, melted
• 3 tbsp sunflower oil
• 50g dried barberries
• 1 tbsp sugar
• 1.5 tsp salt
• 0.5 tsp black pepper
• 3 tbsp slivered pistachios

Before you cook

• Rinse the rice until the water runs clear and soak it in salted cold water for two hours.
• Grind the saffron with a pinch of sugar and steep it in the 5 tbsp hot water for 20 minutes.
• Simmer the chicken thighs with the quartered onion, turmeric, a teaspoon of salt and just enough water to cover for 30 minutes, then cool them in the liquid.
• Shred the cooled chicken into bite-sized pieces and discard the onion.
• Rinse and soak the barberries for 15 minutes, then drain.

Steps

1. Bring a large pot of water to a rolling boil with the 2 tbsp salt.
2. Drain the rice and boil it for 4 to 5 minutes, so it is still noticeably firm at the centre.
3. Drain the rice and rinse it under lukewarm water, then leave it to steam dry in the colander.
4. Whisk the yogurt, egg yolks, half the saffron water, the salt and the pepper together in a large bowl.
5. Fold about one third of the parboiled rice into the yogurt mixture until every grain is coated deep yellow.
6. Cover the bowl and leave it to stand for 30 minutes, which lets the rice absorb the saffron.
7. Heat the oven to 190C.
8. Pour the oil and half the melted butter into a 26cm ovenproof dish or heavy casserole and tilt to coat the base and sides.
9. Press the saffron yogurt rice firmly and evenly across the base and a little way up the sides.
10. Toss the shredded chicken with the barberries and a spoonful of the saffron water.
11. Spread the chicken mixture over the rice base in an even layer.
12. Cover with the remaining plain rice, mounding it gently and pressing it level.
13. Pour the rest of the melted butter over the surface.
14. Cover the dish tightly with foil and bake for 90 minutes.
15. Uncover and bake for a final 15 minutes to firm the top.
16. Rest the dish on a damp cloth for 10 minutes, which helps the crust release.
17. Run a knife around the edge, cover with a large plate, and invert the tahchin in one movement.
18. Scatter the pistachios and any remaining barberries over the golden crust and cut into wedges.