Name: The one with saffron chicken (Tahchin-e morgh)
Yield: Serves 4–6
Cuisine: Iranian
Ingredients: 400–600 g (14 oz–1 lb 5 oz) shredded saffron roast chicken, or any kind of cooked meat; 1 cup (250 ml) chicken broth (or the juices of roast chicken diluted with water); 1¾ cups (350 g) Iranian long-grain rice or basmati-style long-grain rice; 50 g (1¾ oz) ghee (or half butter, half oil); 3 eggs; ½ teaspoon salt; ½ teaspoon freshly ground black pepper; ¼ cup (60 ml) saffron infusion; 1½ teaspoons vegetable oil; 2 tablespoons oil; 70 g (2½ oz) coarse salt; 200 g (7 oz) plain Greek-style yoghurt

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Pomegranates & Artichokes

By Saghar Setareh

Published 2023

About

This dish is perfect for using up any leftover saffron roast chicken — or any kind of leftover meat, for that matter. If you’re using chicken meat left over from making a stock or broth, make sure you season it well. If you’re cooking chicken from scratch, simply braise the chicken pieces in a tiny amount of water, maybe with a small onion, adding some of the saffron infusion at the end of the cooking process. Leave to cool, then shred the meat and proceed