Tahchin Saffron Rice Cake
Crispy layered saffron rice with chicken and yogurt.
- prep 20 min
- cook 70 min
- total 90 min
- serves 6
- intermediate
Ingredients
- 400 g basmati rice
- 400 g chicken breast
- 200 g yogurt
- 3 piece egg yolks
- 1 g saffron
- 40 g barberries
Steps
- Parboil rice.
- Mix yogurt, yolks and saffron.
- Coat rice in yogurt mixture.
- Layer with cooked chicken in oiled dish.
- Bake covered at 180°C for 1 hour, invert to serve.
≈ 560 kcal · 30 g protein · 64 g carbs · 20 g fat — per serving, estimate