Tah Cheen

Cut the whole chicken into medium pieces and peel and halve the onions. Heat the cooking oil in a large pot over medium-high heat, then add the chicken pieces and onions, cooking until the chicken is lightly browned on all sides, about 8-10 minutes.

Add enough water to cover the chicken by about an inch, season with salt and black pepper to taste, then bring to a boil. Reduce heat and simmer for 25-30 minutes until the chicken is fully cooked and tender.

Remove the chicken pieces from the broth and set aside to cool slightly. Shred the cooked chicken meat from the bones, discarding the skin and bones, and set the shredded meat aside.

Strain the cooking broth through a fine-mesh sieve into a clean pot, discarding the onions. Measure out 3 cups of the broth for cooking the rice.

Soak the basmati rice in cold salted water for 10 minutes, then drain well. Rinse the rice under cold running water several times until the water runs mostly clear.

Bring the 3 cups of reserved broth to a boil in the pot. Add the drained rice and stir once, then cook uncovered over medium heat for about 12-15 minutes until the rice is partially cooked and most of the liquid is absorbed.

While the rice cooks, dissolve the saffron in 2 tablespoons of hot water and let it steep for a few minutes. In a separate bowl, whisk together the yogurt, egg yolks, and salt.

Remove the pot from heat and gently fold the shredded chicken into the partially cooked rice, then fold in the yogurt-egg mixture until evenly distributed. Drizzle the saffron liquid over the top.

Cover the pot tightly with foil, then place the lid on top to seal it completely. Reduce heat to low and cook for 20-25 minutes until the rice is tender and a golden crust forms on the bottom.

Remove from heat and let the pot rest, covered, for 5 minutes. Fluff the rice gently with a fork and transfer to a serving platter, loosening the tahdig (crispy golden rice layer) from the bottom of the pot and arranging it on top or around the sides.