TAHCHEEN-E MORGH

Baked

❚ 3 cups (750 mL) white basmati rice

❚ 3 tbsp (45 mL) olive oil

❚ 1 large yellow onion, sliced into

1/4-inch- (6-mm-) thick half-moons

❚ Kosher salt ❚ 4 cloves garlic, chopped

❚ 10 skinless, boneless chicken

thighs, cut in half

❚ 1/4 tsp (1 mL) ground black pepper

❚ 1/4 cup (50 mL) fresh lemon juice

(plus more as needed)

❚ 1/4 tsp (1 mL) ground saffron,

steeped in 2 tbsp (30 mL) hot water

(see note)

❚ 1 cup (250 mL) Greek yogurt

❚ 1 large egg

❚ Ground saffron for sprinkling

❚ 5 tbsp (75 mL) butter, divided

Topping:

❚ 1 tbsp (15 mL) butter ❚ 1/2 cup (125 mL) barberries,

picked through and soaked for 15

minutes, drained

❚ 1 tsp (5 mL) sugar

❚ Handful of raw pistachios, roughly

chopped (optional)

1. Parboil the rice: Place the rice in a medium bowl and fill it with cold water. Gently wash the rice by swishing it around with your finger, then drain. Repeat until the water runs clear, about 5 rinses. Cover the rice with cold water (about 2 cups), add 2 tablespoons salt and give a gentle stir. Soak the rice for at least

30 minutes and up to 8 hours.

2. Fill a large pot with plenty of water, about 12 cups, bring to a boil and add a big heaping 1/4 cup salt. Drain the rice (but don’t rinse) and add it to the pot. Stir once gently and don’t go anywhere, as the water can boil over very easily. Scoop off any foam that rises to the top. Taste the water for salt. It should be salty like the sea. Add more salt, if necessary. As soon as you see the first Saffron Yogurt Rice with Chicken of the rice grains pop up, set your timer for 4 minutes. Start testing the rice at 4 minutes. What you’re looking for is a grain that is tender on the outside but still with a bite to it on the inside. This can take anywhere between 5 to 7 minutes. As soon as you think the rice is ready, drain it in a colander and give it a very quick rinse with lukewarm water. Test the rice; if it’s too salty give it another quick rinse. Set aside to drain. 3. In a large pan, heat the oil over medium heat. Add the onion, sprinkle with a little salt, and cook, stirring occasionally, until soft and golden, about 8 minutes. Add the garlic and cook for 2 minutes. Add the chicken, 2 3/4 teaspoons salt and the pepper, and cook until the chicken takes on a little colour, about 3 minutes on each side. Add the lemon juice and the saffron water, turn the chicken pieces well in the bright orange sauce to coat all sides, and reduce the heat to mediumlow. Partially cover and simmer, turning once in a while, until the chicken is tender and just cooked through, about 25 to 30 minutes. Taste and add more salt and lemon juice, if needed. Cut the chicken into 1/2-inch- (1.25-cm-) long pieces and set aside in its juices. 4. Preheat the oven to 400°F (200°C) with the rack set in the lowest position. In a medium bowl, combine the yogurt, egg and a tiny sprinkle of ground saffron. Fold in half of the parboiled rice, and set aside. 5. Place 3 tablespoons of the butter in the baking dish and place in the oven to melt, about 3 minutes. Swirl or brush the melted butter all over and up the sides of the dish. Spread the yogurt-rice mixture evenly on the bottom of the dish, pressing it down firmly. Add a layer of the chicken pieces evenly over the rice, top with a layer of the plain rice, drizzle with 2 tablespoons of chicken juices, smooth the top and dot with the remaining 2 tablespoons butter. Cover tightly with foil and bake for about 1 hour 20 minutes. Check the bottom of the dish (if using a glass dish) to see if it is golden and crisp. Bake for an extra 5 to 10 minutes if necessary, but take care not to burn it. Take the tahcheen out of the oven, and let it rest for 5 minutes.

6. While the tahcheen rests prepare the barberry topping. In a small pan, melt the butter over medium heat. Add the barberries, sugar and pistachios, give a quick stir to plump up the barberries and cook for about 2 minutes. Take off the heat. Run a knife along the sides of the tahcheen to help release it. Place a large rectangular serving platter, baking tray, or cutting board over the tahcheen, take a deep breath and flip. Garnish with the barberry topping, pour yourself something tasty for a job well done, and gather around the table with friends and family. Cut the tahcheen in 8 or more pieces and dig in.

Note: To steep the saffron, sprinkle it in a small bowl and add the hot water. Stir, cover and steep for 5 to 10 minutes.

Make Ahead: The entire dish can be assembled a few hours in advance and stored in the fridge, covered. Bring to room temperature before placing in the oven.

Prep Ahead: The rice can be parboiled, drained and set aside a few hours in advance until ready to use. Serves: 8