persian

Saffron Chicken Tahchin with Yogurt Rice Crust

This baked dish pairs basmati rice, dry with cooked chicken breast, shredded, plain yogurt, 2% and saffron threads. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Hard

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

40 g Protein

68 g Carbohydrates

24 g Fat

1 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

79g basmati rice, dry 288 kcal
112g cooked chicken breast, shredded 119 kcal
84g plain yogurt, 2% 51 kcal
47g egg 67 kcal
9g olive oil 80 kcal
6g butter 43 kcal
0g saffron threads 0 kcal
23g hot water (for saffron) 0 kcal
0.7 tsp (1g) salt 0 kcal

Cooking instructions

basmati ricehot water (for saffron)
Brew saffron in hot water and set aside. Rinse basmati rice until water runs mostly clear.
basmati ricehot water (for saffron)
Boil salted water, add rice, and parboil 5-6 minutes until al dente; drain well.
basmati riceplain yogurteggolive oilsalt
Mix yogurt, egg, 1 tablespoon oil, brewed saffron, and a pinch of salt. Stir in half the rice to coat.
basmati ricecooked chicken breastplain yogurtolive oil
Oil a small nonstick pot. Press the saffron-yogurt rice into the bottom to form a thick layer. Add shredded chicken as a middle layer, then top with remaining plain rice.
Cover with a towel-wrapped lid and cook on low heat 35-45 minutes until a deep golden crust forms.
Invert onto a plate and slice.