Tachin “Persian Layered Rice”

Ingredients

  • 3.5 cups Basmati Rice
  • 1 cup plain yogurt
  • 1 teaspoon Saffron, grounded into powder
  • 1 cup dried Barberries
  • 1 full egg and 3 egg yolks
  • 2 pieces chicken breast
  • 1 whole onion
  • 1 eggplant, skinned and sliced
  • Salt
  • Pepper
  • Turmeric powder

Instructions:

  • Soak 3.5 cups of rice in cold water and 1 teaspoon salt for 1 hour
  • To a pot, add 1 cup water, 1 whole onion, salt, 1 tablespoon turmeric and boil for 10 minutes or until water is almost done. Turn off heat. Let cool. Once cool, shred chicken. Set aside.
  • In a bowl, add 1 whole egg and 3 egg yolks. Mix really well. Add 1 cup yogurt and 1 teaspoon grounded Saffron. Mix all of it together really well. Set aside.
  • In a medium pot, boil 5-6 cups of water
  • Dump out the water that the rice is soaking in and add the rice to the boiling water along with 1 teaspoon of salt
  • Boil rice for 1-2 minutes. Turn off heat when rice is slightly undercooked. Drain and wash with some cold water.
  • Wash barberries with some cold water. Sautee barberries in a medium sauce pan with 2 teaspoons oil and 2 teaspoons sugar for 1-2 minutes. Turn off heat.
  • Sprinkle some salt on the eggplant.
  • Sauté eggplant slices in some oil on medium to high heat. Flip over and cook both sides. Set aside.
  • Once rice is cooled down, add the rice in batches to the yogurt and egg mixture. Mix all of the rice and yogurt mixture together very well.
  • Preheat oven to 425 degrees (some ovens may need a higher temperature)
  • Grease the bottom of a Pyrex. Add half of the rice and spread evenly on the bottom.
  • Add 1/3 of the barberries
  • Add your shredded chicken. Try to keep the chicken in the middle because it can burn if they’re on the sides
  • Add your eggplant slices
  • Add another 1/3 off the barberries
  • Too with second half of the rice and spread evenly on the top.
  • Cover Pyrex with foil and add some holes with a fork through the foil
  • Add to oven and let cook.
  • Keep checking the bottom of the Pyrex until it reaches the desired amount of crunch.
  • Takes about 1-1.5 hours

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