Tah Chin

Combine the chicken chunks, 2 cups of plain yogurt, ¼ teaspoon of ground cinnamon, ¼ teaspoon of salt, and ¼ teaspoon of pepper in a bowl. Stir well to coat the chicken evenly and set aside to marinate while preparing the other ingredients.

Dissolve the saffron in ¼ cup of warm water and let it steep for 5 minutes to release its color and flavor.

Bring 2 quarts of water to a boil in a large pot and add 2 tablespoons of salt. Add the rice and cook until just tender but still slightly firm, about 8-10 minutes. Drain the rice in a colander and rinse lightly with cold water.

In a small bowl, combine the cooked rice, beaten egg, 1½ teaspoons of salt, and 2 tablespoons of the butter (melted). Mix gently until the rice is evenly coated.

Press half of the buttered rice mixture onto the bottom and sides of a well-buttered 9-inch round baking dish or springform pan, creating a crust.

Cook the marinated chicken in a large skillet over medium-high heat with the remaining ¼ cup of butter until the chicken is cooked through and lightly golden, about 15-20 minutes. Stir occasionally to ensure even cooking.

Spread the cooked chicken evenly over the rice crust in the baking dish. Pour the saffron water over the chicken. Top with the remaining buttered rice mixture, pressing gently to create a compact, even layer.

Preheat the oven to 350°F (175°C). Bake the tah chin for 25-30 minutes until the top is golden brown and a crust forms on the outside.

Remove from the oven and let rest for 5 minutes. Run a thin knife around the edges to loosen the tah chin, then invert onto a serving platter so the golden crust is on top.

Serve the tah chin warm, allowing each guest to portion a wedge that includes layers of the crispy rice crust, chicken, and yogurt-infused rice interior.