Ingredients with Measurements:
- 2 cups of basmati rice
- 2 lbs of chicken breasts, boneless and skinless
- 1 cup of plain yogurt
- 4 eggs
- 1/2 cup of vegetable oil
- 1/2 cup of water
- 1/2 tsp of saffron threads
- 1 tsp of salt
- 1/2 tsp of black pepper
Special equipment needed:
- Large pot with lid
- Non-stick skillet
- Mixing bowl
- Whisk
- Food processor or blender
- Oven-safe dish with lid
- Aluminum foil
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for at least 2 hours.
2. In a large pot, bring 6 cups of water to a boil. Add 1 tsp of salt and the soaked rice. Cook the rice for 10-12 minutes until it's partially cooked. Drain the rice and set it aside.
3. Cut the chicken breasts into small pieces. In a non-stick skillet, heat 1/4 cup of vegetable oil over medium heat. Add the chicken and cook it until it's browned on all sides. Set the chicken aside.
4. In a food processor or blender, blend the yogurt, eggs, 1/4 cup of vegetable oil, saffron threads, 1/2 tsp of salt, and 1/2 tsp of black pepper until it's smooth.
5. Preheat the oven to 350°F.
6. In an oven-safe dish with a lid, spread a layer of partially cooked rice on the bottom. Add a layer of cooked chicken on top of the rice. Repeat the layers until all the rice and chicken are used up.
7. Pour the yogurt mixture over the rice and chicken. Add 1/2 cup of water to the dish.
8. Cover the dish with the lid and wrap it tightly with aluminum foil.
9. Bake the dish for 1 hour and 30 minutes until the rice is fully cooked and the chicken is tender.
10. Remove the dish from the oven and let it cool for 10 minutes.
11. Invert the dish onto a serving platter. The saffron rice with chicken should come out in a dome shape.
12. Garnish the dish with saffron threads and chopped parsley.
Time:
Preparation time: 2 hours (including soaking time for rice)
Cooking time: 1 hour and 30 minutes
5. Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 545
Fat: 29g
Carbohydrates: 46g
Protein: 26g
Sodium: 533mg
Sugar: 2g
Substitutions for ingredients:
- You can use chicken thighs instead of chicken breasts.
- You can use Greek yogurt instead of plain yogurt.
- You can use butter instead of vegetable oil.
Variations:
- You can add sliced almonds or pistachios to the rice and chicken layers for extra crunch.
- You can add raisins or dried cranberries to the rice and chicken layers for extra sweetness.
- You can add chopped onions and garlic to the chicken while it's cooking for extra flavor.
Tips and tricks:
- Make sure to rinse the rice well and soak it for at least 2 hours to ensure it cooks evenly.
- Use a non-stick skillet to prevent the chicken from sticking to the pan.
- Blend the yogurt mixture well to ensure it's smooth and creamy.
- Wrap the dish tightly with aluminum foil to prevent steam from escaping during baking.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the dish in the oven at 350°F for 15-20 minutes until heated through.
Presentation ideas:
Invert the dish onto a serving platter to show off the dome shape of the saffron rice with chicken.
Garnishes:
Garnish the dish with saffron threads and chopped parsley.
Pairings:
Serve the saffron rice with chicken with a side of roasted vegetables or a simple salad.
Suggested side dishes:
- Roasted carrots and parsnips
- Grilled asparagus
- Tomato and cucumber salad
Troubleshooting advice:
- If the rice is still hard after baking, add a little more water and bake for an additional 15-20 minutes.
- If the chicken is dry, add a little more yogurt mixture to the dish before baking.
Food safety advice:
Make sure the chicken is fully cooked before serving. The internal temperature should reach 165°F.
Food history:
Tahchin-e Morgh is a traditional Persian dish that is typically served at special occasions such as weddings and holidays.
Flavor profiles:
The saffron rice with chicken is savory and slightly tangy from the yogurt. The saffron adds a subtle floral note to the dish.
Serving suggestions:
Serve the saffron rice with chicken on a large platter and let guests serve themselves.
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Region: Iranian