Tahchin

Method

1. 1 Soak basmati rice in salt for 1 hour, then boil for 6 minutes until the grains retain their firm core, and rinse with cold water.
2. 2 Boil chicken breast with onion and salt for 25 minutes, then shred it into bite-sized pieces.
3. 3 Steep saffron stigmas in 2 tablespoons of hot water for 10 minutes, then mix with yogurt, egg yolks, and a little lightly cooked rice.
4. 4 Spread a thick layer of butter on the bottom of the pan, then spread a layer of saffron yogurt rice on top, arrange the shredded chicken, and finally cover with the remaining rice.
5. 5 Bake at 180°C for 60 minutes, or until the bottom of the mold is golden brown and crispy.
6. 6 Let it cool for 10 minutes, then invert it onto a plate and cut it into slices, revealing the golden-brown saffron-coated crust.

With an appliance

• Air fryer 2 hr 10 min

  Replace step 5: spray oil into the small tahchin mold, run the steamer at 195 degrees for 38 minutes and rotate the mold after 19 minutes; the bottom of the rice will crisp up sooner (22 minutes), large molds must be divided into batches.