Table for TwoTahchin
A baked saffron rice cake with a crackling golden crust, layered with chicken and topped with barberries and pistachios.
Photo: Shiva Mardahi / Unsplash
⏱ 100 min📶 Hard👫 Serves 2☪ Muslim-friendly
Ingredients (for 2)
- Basmati rice, 300 g
- Chicken breast, 300 g, cooked and shredded
- Greek yogurt, 200 g
- Egg yolks, 2
- Saffron, a large pinch, steeped in 3 tbsp hot water
- Butter, 50 g, melted
- Dried barberries, 30 g
- Pistachios, 20 g, slivered
Steps
- Soak the rice for 30 minutes, then parboil for 6 minutes and drain.
- Whisk the yogurt, egg yolks, saffron water and a pinch of salt; fold in half the rice.
- Butter a deep ovenproof dish generously, press in the saffron rice, add a layer of chicken, then the plain rice.
- Cover with foil and bake at 200°C for 75 minutes until the bottom is deep golden.
- Rest 10 minutes, flip onto a plate and top with buttered barberries and pistachios.
Cook it together: One of you shreds the chicken, the other layers the rice — the flip at the end is a two-person job.
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