Tahchin

Method

Soak saffron in hot water and set aside. Season and poach chicken with onion until cooked, then shred finely. Parboil rice until half-cooked, then mix with turmeric. Whisk yoghurt with egg yolks, salt, and pepper. Heat ghee in a non-stick baking dish and arrange thinly sliced potato on the base. Combine rice mixture with yoghurt mixture and shredded chicken, then layer into the dish. Drizzle saffron water and remaining ghee over the top. Bake covered at 180°C for 40-45 minutes, then uncover and bake until a golden crust forms on top, approximately 10-15 minutes. Run a knife around the edges and invert onto a serving plate so the potato crust becomes the crown.