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Tachin-e-Morgh (Oven Baked Rice with Chicken)


Cuisine: Iranian


Course Type: Main Dish


Recipe Type: Poultry, Rice




Serves: 4 - 6 persons

Ingredients:

600g chicken

1 onion or 150g

½ teaspoon turmeric

½ teaspoon saffron

1 teaspoon salt

250mL water

3 egg yolks

¾ cup yogurt or 125g

1/3 teaspoon saffron

1 cube MAGGI Chicken Stock

150g oil

4 cups rice or 600g

1 tablespoon pistachio slices

1 tablespoon almond slices

3 tablespoons barberries

150g thick yogurt (labneh)







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Preparation:

Cook the chicken, onion, turmeric, saffron and salt in water until the chicken is cooked and ½ cup of broth is obtained.

Combine the egg yolk, yogurt, saffron and the chicken broth just made.

Mix in the chicken pieces and the MAGGI Chicken Stock cube, stirring gently.

Now separate the chicken pieces from the rest of the mix and keep aside.

Add oil to the mix and refrain from stirring.

Strain out the water from the rice that was previously soaked and brought to a boil. Add the rice to the above mix and stir extremely gently.

Slightly oil the bottom of a Pyrex dish and pour ½ the mix creating a straight surface.

Cover this surface with the chicken pieces on top of which you will add the pistachio slices, almond slices and barberries that were fried for 3 minutes.

Pour the remaining mix into the dish.

Cove the Pyrex dish with aluminum foil and place in a 175°C oven for 1 hour.

To serve, flip the Pyrex dish upside down onto a serving plate. Serve with thick yogurt.

 

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