A New Recipe For Chicken Tahchin

Tahchin is an Iranian rice cake that includes rice, yogurt, saffron, egg, and chicken fillets. It is also possible to use vegetables, fish, or meat instead of the chicken fillets.
1 1/2 kg chicken, cleaned
1 medium onion
1 kg rice
850 g strained sour yogurt
Yolks of 6 to 7 eggs
1 teaspoon saffron, ground
1 cup oil
100 g barberry
2 tablespoons sugar
Salt as per taste
Slivered pistachio
Directions
To prepare Tahchin, first cook chicken along with onions and salt and some water so that only 1/3 cup of water is left in the pit. Allow it to cool and then remove the bones and shred into small sizes.
Sieve the chicken stock. Strain rice after cooking it till a bit soft. You are recommended not to cook it much. Dissolve saffron in a little of boiling water. In a bowl, add yogurt, egg yolks, brewed saffron, 50 g of melted butter and 3/4 of the oil along with chicken stock and salt and mix well with a whisk.
Add the strained rice to the mixture and mix well. Take a Pyrex dish and grease with oil the bottom and the internal body of the dish. Arrange half of the rice in the dish. Spread the shreds of chicken over. Put the remaining rice on top and try to press the surface with the back of your spoon till stuck well.

Pour melted butter on top as well and then cover with aluminum foil.
Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit and put the dish inside and cook for 1 1/2 hours to 2 hours. Allow till the top and round the dish are golden. Wash barberry and saute a bit with sugar and 2 tablespoons oil in a frying pan . Do this over medium heat to avoid burning.
Once ready, turn over the dish into a proper platter and garnish with strained yogurt and slivered pistachios. You can also cook rice in a pan over the stove.
The key point is to have a slow and steady heat to have a yummier cuisine. Serve hot with vegetables salad. Bon Appetit!