Chicken-Stuffed Tahchin Pie (Persian Golden Rice)

Process

1. Marinate chicken
   1. Food process the onion
   2. Mix together with the rest of the marinade
   3. Stir with the raw chicken pieces
   4. Leave at least 1 hour (overnight even better)
2. Cook the chicken filling
   1. Cook the onion in the oil and salt - should be very soft and golden
   2. Add the garlic, cook 1 minute
   3. Add the chicken
   4. Cook until just barely done - the mixture should be moist but not wet.
3. Prep the saffron
   1. Crush the saffron
   2. Mix with 30ml hot water
   3. Allow to sit 10 minutes
4. Parboil the rice
   1. Boil a large pot of well-salted water
   2. Add the rice
   3. Cook 5-6 minutes -- it will still be firm in the center
   4. Drain immediately
5. Make the base
   1. Mix the saffron and eggs etc together
   2. Divide into two; add melted butter to the half for the bottom
   3. Add approx 80% of the rice, evenly divided across the two portions, mix thoroughly
6. Assemble
   1. Spray oil on all surfaces of the baking dish
   2. Press the buttered yoghurt-rice mix firmly into the bottom
   3. Add all the chicken
   4. Cover with the remaining yoghurt-rice
   5. Add remaining plain rice on top
7. Bake
   1. Cover with foil
   2. Bake at 180C for 50 minutes
   3. Remove foil
   4. Bake 20 minutes until the bottom is a deep golden crust
8. Must rest at least 10-15 minutes
9. This is baked upside down; serve flipped.