Learn How To Make Tachin From The Unmanly Chef

1. 1

   Soak the rice in 3 cups of water with some salt (think 2 teaspoons.) Let the rice soak overnight or a few hours. Strain the rice and wash the rice a few times in cold water. Rinse until the rice water is clear.

2. 2

   Boil a split chicken breast with the turmeric, diced onion, and 2 cups of water. Cook until the chicken is delicate and falls off the bone. Debone the chicken and then break the chicken up into clumps and set aside.

3. 3

   Boil the three cups of water, then add your rice. As it elongates then strain the liquid and wash with some cold water. Then strain the water again.

4. 4

   Mix the yogurt and egg yolks together. Now add them to the rice. Pour your saffron water into the rice and mix well. But be sure not to break your rice apart.

5. 5

   Grease a large pyrex with some butter. Lay down a layer of rice, then chicken, then rice, then chicken and finally rice.

6. 6

   Or if you want it to look cute like it does above, grease a muffin tin and layer the rice and chicken in the tin.

7. 7

   Bake in the oven at about 350F until the rice turns a dark golden brown all over the rice

8. 8

   forming a nice a tahdig.

9. 9

   When it's cooked, allow it to settle and then use a large baking sheet to flip the tahchin over, allowing it to come out. If you've done everything correctly it'll come out in one piece.

10. 10

    If you are cooking the rice in a muffin tin, cook at 350F for about 30 to 45 minutes. Depending on how crispy you like your tahdig, you have two options. If you like it less crispy, lay a large baking sheet over the tin sheet, and flip the rice into the sheet. For those that don't come out, use a spatula to get the tahchin out (be careful not to mess up your tahchin)

11. 11

    If you like it crispier, once you've removed it from the tin, bake them in the oven to allow them to crisp up further.

12. 12

    Enjoy!

* Per serving · 4 servings · Values may vary.