Tahcheen
Ingredients
- 3 cups white basmati rice
- 3 tablespoon avocado oil
- 1 small-medium rotisserie chicken-skin removed
- 2 cups barberries-soaked for 15 minutes, drained and quick sautéed with 1 tsp of su
- 1/4 tsp ground black pepper
- 1/4 tsp ground saffron steeped in 2 tablespoon hot water
- 1 1/4 cup Greek yogurt
- 2 large egg yolks
- 4 Tablespoon butter divided
Directions
- Parboil the rice (cooked half way).
- Preheat the oven at 350.
- In a medium bowl, combine the rice, yogurt, eggs, saffron and avocado oil.
- Brush 2 tablespoon of the melted butter in the baking dish.
- Spread the yogurt-rice mixture evenly one the bottom of the dish, pressing it down firmly.
- Add the chickens pieces evenly and layer it with the barbarries and dot with some butter pieces.
- Add another layer of yogurt-rice mixture.
- Repeat #6.
- Add the last layer of the yogurt-rice mixture with the remaining butter pieces and spread more barbarries on top.
- Cover with aluminum foil, then use a fork to poke small holes in the middle of the foil to allow the steam to release.
- Place into the oven and bake for 90 minutes to 2 hours, rotating the dish halfway through the cooking time, until the bottom of the rice turns a deep golden brown.
- When done, remove foil and loosen the sides of the pan with a knife. Let cool for 5 minutes.
- Place a large serving platter over the Tahcheen and flit.
- You may want to add more melted butter or avocado oil on top while the rice is still hot.
- Garnish with more barbarries and pistachios.