Chicken and Rice cake (Tachin)

This serves 7-8 people

  • 2 large boneless chicken breast
  • 1 large onion divided
  • 1 large eggplant sliced and fried in a bit of oil
  • 1 carrot grated
  • 2 Tbsp barberries or more if you like
  • 2 Tbsp silvered pistachio
  • 2 1/2 cups of rice soaked in water and 1 tbsp salt for 2 hours
  • 3 whole eggs
  • 1 cup yougurt
  • 1 tsp saffron dissolved in 1 tbsp hot water
  • salt and pepper to taste

Slice 1/3 of the onion in a nonstick pan, add 1 Tbsp oil, put the chicken on top of the onions, add some salt and pepper (I always add some thyme to the chicken) cover the pan and cook until the chicken is done and no longer pink inside. Shred the meat.

Chop the rest of the onion and saute in 1 tbsp of oil, add the shredded cooked chicken, carrot, barberries and pistachio. Saute for a few minutes, turn off the heat. You can keep this mixture in the fridge till you’re ready to assemble.

Cook the rice in boiling water for about 4-5 minutes, if you like softer and stickier rice cook for 5-7 minutes.
Drain the rice.
In a large bowl mix yogurt, saffron water, eggs, 2 tbsp olive oil and some salt and pepper.

Mix in the drained rice.

In a nonstick deep pan, heat some oil, pour 1/3 of the rice, flatten, add half of the chicken, 1/3 rice, sliced eggplant, the rest of chicken and top with the rest of rice.
Pack everything in, cover and cook on low heat for about 1.5 hours.
Or you can bake it in the oven at 350 for about 2 hours.

Tip: I added some potato at the bottom for my daughter and sprinkle some sesame seeds before adding the rice.