Chicken and Rice or Tahchin

You'll need 4 cups rice, chicken, 3 egg yolks, yogurt (about 1 cup), butter, salt and 1/2 t. saffron, slivered almonds and you can use dried cranberries or dried pomegranate if you can't find barberry. Cook the almonds and berries in butter and heat it up. Serve it warm with the rice.

Wash and soak long grain rice. Remove impure rice and small stones if any.

Boil the chicken with salt. When cooked, cut up the chicken. You can use the liquid to cook the rice.

Drain the rice. Add the chicken stock from the boiled chicken. Add more water and bring it to a boil with the rice. Turn down the heat and check the rice to make sure it has enough water. When it is cooked about 20-30 minutes. Then drain. Add some butter and a little water to the bottom of the pan to make (tahdig) or a crispy rice bottom. Mix the yogurt, yolks and saffron. Put some rice to cover the bottom. Let it cook a little. Then add some more rice and then some of the yogurt mixture and chicken then some more rice then some more yogurt mixture and chicken creating a layering effect. Then gently mix the rice. Serve it up.