Tucheen

• 8 cups water
• 4 cups basmati rice
• 4 tbsp olive oil
• 3 lbs chicken breasts, boneless cut in strips
• 2 medium onions, chopped
• saffron water (4 strands dissolved in 8 tbsp hot water)
• 2 tsp tumeric
• 1/2 lb baby spinach
• 7 eggs
• 1 1/2 cup greek yogurt
• 2 tsp salt
• 1/2 tsp black pepper
• 1 cup slivered almonds
• 1 cup honey

1. Cook rice and set aside. Heat olive oil in large pan, add chicken, onions, half saffron water. Saute 15 minutes on medium heat stirring occassionally.
2. Add tumeric and spinach, saute 5 minutes. Set aside. Whisk eggs and remaining saffron water, add yogurt, salt and pepper. Add chicken and spinach, then remaining rice and chicken alternating mixtures.
3. Pour into 13 x 9" baking dish. Cover with aluminum foil. Bake 1.5 hours at 350 degrees. Let cool. Flip over quickly with casserole upside down. Put honey and almonds on top.

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

Taken from www.epicurious.com/recipes/member/views/tucheen-50189774 (may not work)