Tachin Ba Morgh (Persian Crispy Rice With Chicken)

• 1 pinch high-quality saffron
• 1/4 cup canola, walnut, or grapeseed oil
• 1 small yellow onion, sliced
• 2 cloves garlic, crushed
• 2 boneless, skinless chicken breasts
• 2 1/2 cups Greek yogurt
• 2 egg yolks
• 3 cups basmati rice, washed until water runs clear
• 3 tablespoons barberries, plus 1 tablespoon for optional garnish
• 1 teaspoon sugar
• 2 tablespoons butter, melted
• 1 pinch dried rose petals and pistachios for garnishing, optional

1. You'll want to start this recipe the day before you plan to serve the tachin. Crush a pinch of high quality saffron in a mortar and pestle and transfer the saffron powder to 5 tablespoons plus 1 teaspoon of hot, hot water. Stir and steep: You'll be left with bright orange liquid saffron.
2. Heat a glug of oil in a saucepan, then add the sliced onion and crushed garlic. Layer the chicken breasts on top and season with salt and pepper. Add 1 cup of water and cover, cooking on medium until the chicken is cooked through (about 15 to 20 minutes).
3. While your chicken is cooking, combine the yogurt and 5 tablespoons of the liquid saffron with salt and pepper, and add in egg yolks, mixing until yolks are broken and ingredients are just combined. Pull the chicken off the stove and break into medium sized chunks, then fold into the saffron yogurt mixture. Cover and chill for 12 hours or overnight. (This is a great time to soak the cleaned basmati rice in water overnight as well! It's okay not to soak the rice, but do make sure you rinse it well.)
4. Heat the oven to 350u0b0 F and grease a casserole dish editor's note: We used an 8- by 8-inch baking dish. Remove chicken from refrigerator (and rice from soaking liquid, if you soaked it). In a heavy-bottomed pot, add 6 cups water and a pinch of salt, bringing to a boil before adding the rice in. Watch closely: As soon as the water boils again, your rice is almost done. Prod the bottom gently to ensure none gets stuck, and drain in a colander when the rice is al dente.
5. While the rice is cooking, spread barberries out on a paper towel and discard any debris. Barberries are often picked in the mountains of Iran and should be washed thoroughly to remove any dirt. Rinse in cold water and then place in a bowl, adding more cold water until just covered. Let soak for 10 minutes, then warm a splash of neutral oil in a pan, adding the barberries and sugar and remaining 1 teaspoon liquid saffron. Barberries burn quickly, so fold together mixture until sugar has just dissolved and barberries have plumped up, then remove from heat immediately.
6. Remove the chunks of chicken from the saffron yogurt mixture it was chilled in, and fold the rice into the yogurt. Combine thoroughly, seasoning with more salt as needed (and it almost always needs it here!). Add half the rice, distributed evenly, to the greased casserole dish.
7. Arrange the chicken pieces atop the rice, sprinkling with the barberry mixture. Add in the other half of the rice, pressing down lightly until layer is even. Think of this as a rice sandwich! Drizzle with melted butter and cover with tin foil, then bake for 2 hours at 350u0b0 F.
8. When cooked through, gently invert the rice onto a serving dish, such that the crunchy exterior faces up. Top with any extra barberry mixture, dried rose petals and pistachios if you please. Cut like a sheet cake and serve in square slices.

saffron, canola, yellow onion, garlic, chicken breasts, greek yogurt, egg yolks, basmati rice, barberries, sugar, butter, petals

Taken from food52.com/recipes/68941-tachin-ba-morgh-persian-crispy-rice-with-chicken (may not work)