Persian Tahchin – Saffron Rice with Pomegranate Braised Chicken
Serves 6
Ingredients:
2 cups basmati rice
¼ tsp saffron threads
2 pieces braised ‘Fesenjan’ chicken, shredded – click here for the master recipe
¼ cup reserved ‘Fesenjan’ braising liquid – click here for the master recipe
3 egg yolks
1 cup Greek style yoghurt
40g unsalted butter
¼ cup dried barberries (or dried unsweetened cranberries)
Pomegranate arils, to serve
Chopped pistachios kernels, to serve
Baby sorrel and amaranth leaves, to serve
Method:
Place the rice in a large bowl, cover with cold water and set aside to soak for 2 hours.
Place the saffron in a small bowl. Meanwhile, mix the chicken and reserved braising liquid and set aside.
Drain the rice, place in a saucepan and cover with cold water.
Bring to the boil over medium heat and cook for 6 minutes, until partially cooked.
Remove from heat, drain and refresh under cold water.
Place the egg yolks, yoghurt and saffron in a bowl, season with salt and black pepper, and mix to combine. Add to the rice and fold until just combined.
Melt the butter in a 21cm-deep frying pan over medium heat. Cover with two-thirds of the rice mixture. Arrange chicken in an even layer over the rice, then scatter with barberries. Top with remaining rice mixture.
Cook, uncovered, for 10 minutes, then reduce heat to low, cover with a lid (or sheets of foil) and cook for 1 hour or until, when lifted slightly, a golden crust has formed on the bottom. Set aside to cool for 10 minutes.
Invert onto a serving plate and scatter with pomegranate, pistachios and herbs.
