Tah-Cheen (Persian Baked Chicken and Rice)
Every mouthful of Tah-Cheen (Persian Baked Chicken and Rice) offers a delicious contrast of textures, from the crunchy exterior to the succulent chicken and delightful fluffiness of basmati rice.
Ingredients
- 3 ½ cups cooked basmati rice
- 3 egg yolks
- 2 cups yogurt
- ½ teaspoon saffron
- ½ teaspoon tumeric
- 4 tablespoon hot water
- 3 garlic cloves minced
- 2 tablespoon melted butter
- 2 roasted chicken breasts shredded
Instructions
- Preheat the oven to 200C/400F.
- Whisk saffron and turmeric with hot water.½ teaspoon saffron, ½ teaspoon tumeric, 4 tablespoon hot water
- In a large bowl combine cooked rice with garlic, egg yolks, yogurt, melted butter, salt and saffron water.3 ½ cups cooked basmati rice, 3 egg yolks, 2 cups yogurt, 2 tablespoon melted butter
- Transfer half of the rice mixture into a baking pan, top with shredded chicken and cover with another half of rice.2 roasted chicken breasts
- Bake for 70 minutes or until the bottom of the casserole becomes golden and crispy. Set aside for 10-15 minutes before flipping upside down and serving.
Nutrition
Calories: 330kcalCarbohydrates: 31gProtein: 25gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 167mgSodium: 116mgPotassium: 327mgFiber: 0.4gSugar: 4gVitamin A: 339IUVitamin C: 1mgCalcium: 133mgIron: 1mg
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