Tah Cheen

Preparation:

Preparation: Chop the onions and fry in oil until they are lightly browned then add a pinch of turmeric. Fry the chicken in the onions until it changes color. Add 3 cups of water and bring to a boil. Simmer over low heat until chicken is cooked through. While the chicken is cooking, beat the yogurt until smooth. Dissolve the saffron in half a glass of hot water. Add the saffron, salt, pepper and egg yolks to the yoghurt and mix very well. Wash the rice in warm water, pour the water into a large pot and bring to a boil. Cook the rice al dente. Pour and spread a few tablespoons of oil and yoghurt mix in a non-stick cake tin. Add a thin layer of rice and flatten with the back of a spoon. Add a layer of chicken on top followed by another layer of rice. Again flatten the rice. Then pour and spread several tablespoons of the yogurt mix over the rice. Continue like this until the chicken, rice and yogurt mix have been used. Add a drizzle of oil on top. Put a lid on and cook in the oven for about 60 minutes over medium heat until it is golden brown and crunchy. When cooked, remove the lid and let it cool for a few minutes. Place an upside down plate on the cake pan and turn it over. Touch the pot in order to loosen the contents inside. The contents should fall onto the plate in one piece.