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1
Wash rice and soak it in warm water (with added salt) for 2 hours, then filter out the water.
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2
Chop onions thinly and fry in oil until slightly golden.
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3
Wash and cut chicken, remove skin, and fry in onions until color changes.
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4
Add some water and bring to boil.
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5
Reduce heat and simmer slowly until cooked, adding more water if needed, then remove the bones.
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6
While chicken is cooking, beat the yogurt until it is smooth.
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7
Dissolve saffron in half a cup of hot water.
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8
Add saffron, salt, pepper and egg yolks to the yogurt and mix very well.
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9
Pour a few glasses of water in a large pot and bring to boil.
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10
Pour in rice and cook while stirring occasionally until rice grows longer and slightly softens (Take care not to overcook the rice, it should still be too hard for eating); again filter out the water.
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11
Pour several spoons of oil and several spoons of the yogurt mix into a non-stick pot.
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12
Add a thin layer of rice and flatten using the back of a spoon; add a layer of chicken on top followed by another layer of rice, then flatten the rice.
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13
Spread several more spoons of the yogurt mix on the rice.
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14
Continue in this fashion until chicken, rice and the yogurt mix have been used up, then add some more oil on top.
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15
Put the lid on and cook for about 5 minutes over medium heat.
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16
Place the pot in an oven (preheated to 250 F) and cook for 1.
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17
5 to 2 hours (Note that the longer Tah Chin is cooked, the thicker the Tah Dig- delicious crispy layer of rice at the bottom- will be).
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18
When cooked, remove the lid and let cool for a few minutes.
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19
Place an inverted large dish over the pot and turn it over.
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20
Tap the pot in order to loosen the contents inside (The contents should fall on the dish in one piece with the Tah Dig on the outside).
