Tacheen (from The Book Rosewater And Soda Bread By Marsha Mehran

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 8 cups water
• 4 cups basmati rice
• 4 tablespoons olive oil
• 3 lbs boneless chicken breasts, cut in strips
• 2 medium onions, chopped
• saffron water (4 strands saffron dissolved in 8 tablespoons hot water)
• 7 eggs
• 2 teaspoons turmeric
• 1/2 lb baby spinach
• 1 1/2 cups greek yogurt
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 cup slivered almonds
• 1 cup honey

Recipe

• 1 bring water to boil in a large pot. add rice and cover. lower heat and simmer for 15 minutes, or until rice is tender. drain any remaining water and set aside.
• 2 heat olive oil in a large frying pan. add chicken, onions, and half the saffron water. saute for 15 minutes on medium heat, stirring occasionally. add turmeric and spinach and saute for 5 minutes. set aside.
• 3 in a non-metallic bowl, whisk eggs and remaining saffron water. add yogurt, salt, and pepper. add chicken and spinach mixture. mix well.
• 4 preheat oven to 350â°f grease a 9x13 inch casserole. spoon in 1/3 of the rice, patting it down evenly. add half the chicken/spinach mixture. layer again with 1/3 of the rice. add remaining chicken. add remaining rice.
• 5 mix almonds and honey. layer over top of rice. cover with aluminum foil. bake for 1 1/2 hours. remove from oven.
• 6 let cool for 15 minutes. remove foil and cover with a large plate or platter. carefully but quickly, turn the casserole upside down. tacheen!