PERSIAN LAYERED CHICKEN AND RICE WITH YOGURT (Tachin Joojeh

• Meat

  • 3 Chicken breast halves (about 1 1/2 pounds, boneless skinless

• Produce

  • 1 Chicken and onions
  • 2 Garlic cloves

• Refrigerated

  • 2 Egg yolks

• Condiments

  • 2 tbsp Lemon juice, fresh
  • 1 Yogurt sauce

• Pasta & Grains

  • 2 cups Basmati rice, Long grain

• Baking & Spices

  • 1 Black pepper, fresh
  • 1/2 tsp Mint or basil to sprinkle on top, dried
  • 1 Pepper, fresh ground
  • 1/2 tsp Salt
  • 1/8 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 Some olive oil to saute the barberries

• Dairy

  • 2 tbsp Butter
  • 3/4 cup Whole-milk yogurt, plain
  • 2 cups Yogurt, Plain

• Other

  • 2 tablespoons barberries (or substitute currants
  • 1 Large onion or 2 medium, halved and sliced thin
  • 2-quart glass (see-through casserole
  • Tachin

Found on panningtheglobe.com

Description

Ingredients

• Yogurt Sauce
• 2 cups plain yogurt, whole milk or low-fat
• 2 garlic cloves, pressed
• 2 tablespoons fresh lemon juice
• ½ teaspoon salt
• ½ teaspoon dried crumbled mint or basil to sprinkle on top (optional)
• Chicken and Onions
• 3 boneless skinless chicken breast halves (about 1½ pounds)
• 1 large onion or 2 medium, halved and sliced thin
• 3 tablespoons olive oil (divided, see instructions)
• 1½ teaspoons salt (divided, see instructions)
• ⅛ teaspoon turmeric
• fresh ground pepper, to taste
• Tachin
• 2-quart glass (see-through) casserole
• 2 cups long grain Basmati rice, swished with water and drained 6 or 7 times
• 2 egg yolks (whites are not needed for this recipe)
• ¾ cup plain whole milk yogurt
• ¼ teaspoon saffron threads crushed with ¼ teaspoon salt with a mortar and pestle or with the curved back of a fork.
• 2 teaspoons salt (divided - see instructions)
• Fresh black pepper to taste
• 2 tablespoons olive oil
• 2 tablespoon melted butter
• 2 tablespoons barberries (or substitute currants)
• some olive oil to sauté the barberries

Directions

• Preheat oven to 400 F
• Yogurt Sauce In a medium bowl mix yogurt, garlic, lemon juice and salt. Sprinkle mint or basil on top (optional) Keep in fridge until ready to serve.
• Chicken and onions Season chicken on both sides with 1 teaspoon salt and a few grinds of pepper. Heat 2 tablespoons oil in large skillet over medium heat until very hot. Add chicken - it should sizzle - and cook 6 minutes per side, or until no longer pink. (It will be golden brown on the outside and tender and juicy on the inside) Remove from heat, cut into bite-sized cubes and set aside. Add 1 tablespoon oil to skillet, add onions, ½ teaspoon salt, turmeric and a few grinds of pepper. Cook, stirring occasionally, 6-7 minutes over medium heat until onions soften and turn golden brown. Mix with cubed chicken and set aside.
• Tachin: step one Put rinsed rice and 1 teaspoon salt in a medium saucepan and add water to cover by 2 inches. Bring to a boil, lower heat and cook, covered, for 7 minutes. Pour into a strainer, drain, rinse with cold water to stop cooking and set aside.
• Tachin: step two Whisk egg yolks, yogurt, saffron, ½ teaspoon salt and a few grinds of pepper in a medium bowl. Add half the cooked, drained rice, mix thoroughly and set aside.
• Tachin: step three Swirl melted butter and olive oil in the 2-quart casserole to coat bottom and sides. Add yogurt & rice mixture and smooth it out into an even layer with the back of a spoon. Add chicken and onion mixture next, making an even layer. Add 1 teaspoon olive oil and ½ teaspoon salt to the remaining plain white rice, stir to combine and add to top of casserole, pressing it down gently. Cover casserole with lid or a double layer of foil and bake in the lower third of preheated oven for 45-50 minutes, until a light brown crust forms on the bottom. Remove from oven. Carefully flip casserole upside down onto a platter. Cover the top with a clean dish cloth while you give the Barberries a 1 minute stir in a frying pan with a bit of oil. Toss them on top of the Tachin to garnish. Cut Tachin into six servings and enjoy with yogurt sauce on the side.