High-Protein Persian Chicken Tahchin

Author Notes

Ingredients:
• 2 cups basmati rice
• 1 cup low-fat Greek yogurt
• 1 whole egg
• 2 egg whites
• 3 tbsp brewed saffron
• Salt, black pepper, cinnamon – to taste
• 1–2 tbsp odorless olive oil (for greasing the pan)

For the chicken filling:
• 300g cooked chicken breast, shredded
• 1 medium onion, sliced or grated
• 1 tbsp brewed saffron
• 1 tbsp fresh lemon juice
• A pinch of cinnamon
• Salt, turmeric, black pepper – to taste
• ½ tbsp odorless olive oil (optional, for sautéing)

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Directions:
1. Rinse and soak the rice for 30 minutes. Cook until al dente and drain.
2. Mix the yogurt, eggs, egg whites, brewed saffron, salt, and pepper in a large bowl.
3. Add the rice to the yogurt mixture and stir well to coat.
4. In a pan, sauté the onion with a bit of olive oil (or dry sauté). Add the shredded chicken, saffron, lemon juice, cinnamon, salt, turmeric, and pepper. Cook for a few minutes until fragrant.
5. Grease a non-stick oven-safe pan with olive oil. Spread half of the rice mixture evenly.
6. Add the seasoned chicken layer on top, then cover with the remaining rice. Press gently to compact.
7. Cover with foil and bake at 180°C (350°F) for about 1 hour until golden and crispy on the bottom.
8. Let cool slightly, flip onto a serving plate, and enjoy! —Farzan shafie