Tacheen (From The Book Rosewater And Soda Bread By Marsha Mehran

• 8 cups water
• 4 cups basmati rice
• 4 tablespoons olive oil
• 3 lbs boneless chicken breasts, cut in strips
• 2 medium onions, chopped
• saffron water (4 strands saffron dissolved in 8 tablespoons hot water)
• 7 eggs
• 2 teaspoons turmeric
• 1/2 lb Baby Spinach
• 1 1/2 cups Greek yogurt
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 cup slivered almonds
• 1 cup honey

1. Bring water to boil in a large pot. Add rice and cover. Lower heat and simmer for 15 minutes, or until rice is tender. Drain any remaining water and set aside.
2. Heat olive oil in a large frying pan. Add chicken, onions, and half the saffron water. Saute for 15 minutes on medium heat, stirring occasionally. Add turmeric and spinach and saute for 5 minutes. Set aside.
3. In a non-metallic bowl, whisk eggs and remaining saffron water. Add yogurt, salt, and pepper. Add chicken and spinach mixture. Mix well.
4. Preheat oven to 350Au0b0F Grease a 9x13 inch casserole. Spoon in 1/3 of the rice, patting it down evenly. Add half the chicken/spinach mixture. Layer again with 1/3 of the rice. Add remaining chicken. Add remaining rice.
5. Mix almonds and honey. Layer over top of rice. Cover with aluminum foil. Bake for 1 1/2 hours. Remove from oven.
6. Let cool for 15 minutes. Remove foil and cover with a large plate or platter. Carefully but quickly, turn the casserole upside down. Tacheen!

water, basmati rice, olive oil, chicken breasts, onions, saffron water, eggs, turmeric, spinach, greek yogurt, salt, pepper, almonds, honey

Taken from www.food.com/recipe/tacheen-from-the-book-rosewater-and-soda-bread-by-marsha-mehran-414131 (may not work)