👨‍🍳 조리법

1. 1

   Prepare the rice: Rinse the Basmati rice thoroughly under cold running water until the water runs clear. Soak the rice in plenty of cold water for at least 30 minutes. Drain well.

   ⏱️ 30 minutes (soaking)
2. 2

   Parboil the rice: Bring a large pot of salted water to a rolling boil. Add the drained rice and cook for about 5-7 minutes, or until the grains are al dente (tender but still have a slight bite). Drain the rice immediately in a fine-mesh sieve.

   ⏱️ 10 minutes
3. 3

   Prepare the chicken: While the rice is soaking, dice the chicken into bite-sized pieces. In a saucepan, heat 1 tbsp of oil or butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the chicken pieces, turmeric, salt, and pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, about 10-15 minutes. If using barberries, you can briefly sauté them in a separate pan with a little butter and sugar until plump, then stir them into the cooked chicken mixture.

   ⏱️ 25 minutes
4. 4

   Make the rice mixture: In a large bowl, combine the bloomed saffron (including the liquid), egg yolks, and yogurt. Whisk until smooth and well combined. Add the drained, parboiled rice to the yogurt mixture. Gently fold the rice into the mixture, ensuring each grain is coated. Season with salt and pepper to taste. The mixture should be thick but pourable; if too dry, add a tablespoon or two of water.

   ⏱️ 10 minutes
5. 5

   Assemble the Tahchin: Preheat your oven to 180°C (350°F). Generously grease a 9-inch (23 cm) round cake pan or a deep oven-safe skillet with butter or ghee. Spread about two-thirds of the saffron-yogurt-rice mixture evenly into the bottom of the prepared pan, pressing it down firmly to create a compact layer. This will form the crispy crust. Spoon the cooked chicken and barberry mixture evenly over the rice layer. Top with the remaining one-third of the saffron-yogurt-rice mixture, spreading it evenly and pressing gently to seal the chicken layer.

   ⏱️ 15 minutes
6. 6

   Bake the Tahchin: Cover the pan tightly with aluminum foil. Bake in the preheated oven for 1 hour. Remove the foil and continue baking for another 30-45 minutes, or until the top is golden brown and the edges are beginning to crisp. You can carefully test the crispiness of the bottom by gently probing with a spatula; it should feel firm and slightly browned.

   ⏱️ 1 hour 30 minutes
7. 7

   Rest and Serve: Carefully remove the tahchin from the oven. Let it rest in the pan for at least 15-20 minutes before attempting to unmold it. This allows it to set and makes unmolding easier. To serve, invert a large serving platter over the pan and carefully flip the pan to release the tahchin onto the platter. The bottom layer should now be the golden, crispy crust on top. Slice and serve warm.

   ⏱️ 20 minutes (resting)