PERSIAN LAYERED CHICKEN AND RICE WITH YOGURT (Tachin Joojeh)
"Crisp saffron rice layered with chicken and onions..."
INGREDIENTS
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Yogurt Sauce
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2 cups plain yogurt, whole milk or low-fat
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2 garlic cloves, pressed
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2 tablespoons fresh lemon juice
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1/2 teaspoon salt
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1/2 teaspoon dried crumbled mint or basil to sprinkle on top (optional)
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Chicken and Onions
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3 boneless skinless chicken breast halves (about 1 1/2 pounds)
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1 large onion or 2 medium, halved and sliced thin
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3 tablespoons olive oil (divided, see instructions)
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1 1/2 teaspoons salt (divided, see instructions)
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⅛ teaspoon turmeric
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fresh ground pepper, to taste
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Tachin
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2-quart glass (see-through) casserole
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2 cups long grain Basmati rice, swished with water and drained 6 or 7 times
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2 egg yolks (whites are not needed for this recipe)
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3/4 cup plain whole milk yogurt
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1/4 teaspoon saffron threads crushed with 1/4 teaspoon salt with a mortar and pestle or with the curved back of a fork.
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2 teaspoons salt (divided - see instructions)
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Fresh black pepper to taste
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2 tablespoons olive oil
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2 tablespoon melted butter
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2 tablespoons barberries (or substitute currants)
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some olive oil to sauté the barberries
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