Saffron Yogurt Rice with Chicken and Egg (Second method) ته چین قالبی


300-400 gr Boneless Skinless chicken breast,

700-750 gr full-fat yogurt,

4 eggs,

one Onion,

4 cups Rice,

Saffron, vegetable oil, butter( needs oil more than usual),

Optional: 4 tablespoon( or more) Dried Barberry

pour hot water over Saffron, it helps release the aroma and color

Place chicken breasts in a pot, Add a cup of water, diced an onion, salt and saffron, cook for 20 min, Set aside to cool

keep the liquid of boiling chicken, will add to the rice

make the chicken breasts strips

add 3 tablespoons yogurt, some Saffron and Salt

combine well, add more saffron if needed, set it aside for 2,3 hours, you may make this part of recipe a night before and keep in the refrigerator

4 cups of rice, 2 cups of water,1 cup of boiling chicken liquid, oil, salt

put the lid on, Place the pot on your stove and turn it on to medium-high heat

this actually is half-cooked rice

Beat the Eggs

add the rest of yogurt and saffron

more saffron if needed and salt, mix well

add the half-cooked rice to these ingredients

combine well with a fork

use Pyrex glass pan, so you can control the color of crispy part( Tahdig!)

Pour enough oil to coat the bottom of the pot

  Pour half part of the rice mixture into Pyrex glass pan;

 spread and coat

Time for adding the chicken mixture

spread and coat all over

This part is optional, Sprinkle dried Barberry (one or two tablespoon)

Add the rest of the rice mixture, spread and coat over again

put some butter on top

cover with aluminum foil,  poke several holes into the aluminum foil

Set oven at 200 degrees C or 400 degrees F

Place the pan in the Oven,

for about one and a half hours or until the bottom is golden

Wash 3 or 4 tablespoon barberries, add into a pan

place 1 tablespoon sugar (or Honey) into a cup

add a little water (Boiling water will dissolve the sugar easily)

 Pour the sugar solution into the pan

stir-fry in a small pan with 2 tablespoons oil or butter for just 2,3 minutes

One thought on “Saffron Yogurt Rice with Chicken and Egg (Second method) ته چین قالبی

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s