Saffron Yogurt Rice Cake with Chicken and Barberries

What you need

• 400 g (2 cups) basmati rice
• 600 g (1 1/3 lb) boneless chicken thighs
• 1 onion, sliced
• 1/2 tsp ground turmeric
• 1 tsp ground saffron, dissolved in 4 tbsp hot water
• 250 g (1 cup) plain yogurt, full fat
• 3 egg yolks
• 90 g (6 tbsp) butter, melted, divided
• 3 tbsp neutral oil, divided
• 30 g (1/4 cup) dried barberries, rinsed
• 1 tbsp sugar
• 2 tbsp slivered pistachios
• salt, for the rice water and chicken
• 1/2 tsp black pepper, freshly ground

Method

Restated from the original video

1. 1

   Rinse the rice in several changes of cold water until the water runs nearly clear. Soak it in salted water for at least 30 min, then drain.

2. 2

   Heat 1 tbsp of the oil in a pot over medium heat. Fry the onion until soft and golden, 8 min.

3. 3

   Add the chicken, turmeric, pepper and 1 tsp salt. Brown the chicken on both sides, then add 100 ml (scant 1/2 cup) water, cover and simmer until cooked through, with no pink inside and an internal temperature of 74 °C (165 °F), 25 min.

4. 4

   Shred the chicken with two forks and stir in 1 tbsp of the saffron water. Reserve with the pan juices.

5. 5

   Bring a large pot of well-salted water to a boil. Add the rice and boil until the grains are soft outside but still firm in the center, 5-6 min. Drain and rinse briefly with lukewarm water.

6. 6

   Heat the oven to 180 °C (350 °F). Brush a 23 cm (9 in) round baking dish or a 20 x 30 cm (8 x 12 in) dish with 1 tbsp of melted butter and the rest of the oil.

7. 7

   Whisk the yogurt with the yolks, the remaining saffron water and 2 tbsp of melted butter until smooth. Fold in two thirds of the rice until every grain turns yellow.

8. 8

   Spread this rice into the dish and press it firmly up the sides to form a shell. Top with the shredded chicken and any juices.

9. 9

   Mix the rest of the plain rice into the yogurt mixture, then spread it over the chicken. Press down firmly and smooth the top.

10. 10

    Drizzle the remaining butter over the top. Cover tightly with foil and bake for 1 hour 15 min, uncovering for the last 15 min, until the edges are golden and the cake pulls from the dish.

11. 11

    Meanwhile, fry the barberries with the sugar in a little butter or oil for 1 min, until plump and glossy.

12. 12

    Rest the dish for 10 min. Place a platter over it and flip the dish over in one move, then lift it off. The base should be a deep golden crust.

13. 13

    Top with the barberries and pistachios. Cut into wedges.

Imported from familyspice.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.