Tachin

Ingredients

• Vegetable oil - 2 tablespoons
• Turmeric - 1/2 teaspoon
• Black pepper - 1/2 teaspoon
• Salt - 1 teaspoon
• Butter - 1/4 cup, melted
• Saffron threads - 1/2 teaspoon, dissolved in 2 tablespoons of hot water
• Eggs - 3
• Greek yogurt - 1 cup
• Chicken thighs - 1.5 lbs, boneless and skinless
• Basmati rice - 3 cups

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. In a large pot, bring water to a boil. Add the soaked and drained rice, along with 1 tablespoon of salt. Cook the rice until it is parboiled (partially cooked), about 5-7 minutes. Drain the rice and set aside.
3. In a separate pot, boil the chicken thighs in water with salt until they are cooked through. Remove the chicken from the pot and shred it into small pieces.
4. In a mixing bowl, combine the Greek yogurt, eggs, saffron water, melted butter, salt, black pepper, and turmeric. Mix well.
5. Add the shredded chicken to the yogurt mixture and mix until well combined.
6. Grease a round baking dish with vegetable oil. Place a layer of parboiled rice at the bottom of the dish, followed by a layer of the chicken and yogurt mixture. Repeat the layers until all the ingredients are used, ending with a layer of rice on top.
7. Cover the baking dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 1 hour.
8. Remove the foil and bake for an additional 15 minutes, or until the top layer of rice is crispy and golden.
9. Allow the tachin to cool for a few minutes, then carefully invert it onto a serving platter.
10. Slice and serve the tachin warm, garnished with saffron threads and fresh herbs if desired.