Here is another of those dishes which is just made to share. Tahchin means ‘arranged at the bottom’ and is composed of a crisp saffron-infused rice layered with chicken, youghurt and barberries. You might have a fight on your hands for the bottom (top) layer of rice which is crisp and crunchy and just divine, so be prepared!! By the way, if you cannot get barberries, then chopped dried cranberries are a good substitute.
1 onion, roughly chopped
600g skinless chicken thigh fillets
1/4 teaspoon saffron threads
360g (2 cups) basmati rice, soaked in cold salted water for 2 hours
3 egg yolks
250g Greek-style yoghurt
50g unsalted butter
1 tablespoon dried barberries, plus extra to serve
Chopped pistachios, to serve
2 tablespoons olive oil
1 onions, finely sliced
2 teaspoons caster sugar
2 teaspoons vinegar
To make fried onion, heat oil in a frying pan over medium heat. Add the onion and I teaspoon salt, and cook, stirring for 13 minutes or until golden and crisp. Stir in sugar and vinegar and cook for a further 2 minutes or until caramelised. Set aside to cool.