The Most Surprising Food You Can Make in Mud Balls! 😮

Rinse the rice until the water runs clear. Soak it in a large bowl of water with some salt for at least 2 hours.

In a medium bowl, whisk together the yogurt, eggs, saffron water, and some salt. Set aside.

Preheat your oven to 180°C (350°F) and grease a 9 x 13 inch baking dish with some oil.

Drain the rice and transfer it to a large pot of boiling water. Cook for about 10 minutes or until partially cooked but still firm. Drain well and return to the pot.

Add half of the oil and half of the butter to the rice and toss gently to coat. Set aside.

In a small skillet over medium heat, melt the remaining butter and saute the barberries for about 2 minutes or until plump. Set aside.

To assemble the tahchin, spread half of the rice mixture evenly over the bottom and sides of the prepared baking dish, creating a thin layer. Sprinkle some salt over it. If using chicken, spread it over the rice layer. Pour the yogurt mixture over the chicken and spread it evenly. Cover with the remaining rice mixture and press lightly to compact. Sprinkle some more salt over it. Drizzle the remaining oil over the top.

Cover the baking dish with foil and bake for about 1 hour or until golden and crisp on the bottom and edges.

Remove from the oven and let it rest for 10 minutes. Carefully invert the tahchin onto a large platter and garnish with the barberries, pistachios, almonds, and rose water if using. Cut into slices and serve hot or cold.

Equipment Needed

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