Tah Chin - Layered Saffron & Chicken Rice

Today i will share one special "expensive" Persian cuisine which is called tah chin. Why i say its expensive is because it used quite much saffron which is expensive :)). "Tah" is a Farsi word for bottom and "chin" is the root word for "chidan" which means putting things in order, arranging and in this case, layering. The bottom part need to be hard crust (tah dig) which for me the signature of this dish. This is my first attempt cooking this recipe. So for me..not bad. Only the tah dig didnt turn out nice. 


Ingredients:


2 cups rice - soaked in water and salt for at least 1 hr
2 chicken breasts
2 cups of yogurt
2 egg yolks
2 tspn saffron - dissolved in warm water
2 medium onions - diced
salt
pepper


Method:
1. Boil chicken breasts with onion, salt and pepper until tender (1 hr). When cook, cut into small pieces.
2. Boil rice until half cook, drain and wash with cold water.
3. Mix yogurt, saffron, salt and egg yolks. Put some rice to the mixture.
4. Heat non-stick pan with butter and some saffron liquid and then pour the mixture to it.
5. Place chicken on top.
6. Put the remaining rice.
7. When steam come out, slow down fire and cook for 1 hour.
8. To serve, let it cool a little so that it easier to take off the tah dig. Hold the pan and flip over the rice on a bigger plate. 

Befarmaid!!