Baked Saffron Yogurt Rice with Chicken (Tahcheen-e Morgh)

Name: Baked Saffron Yogurt Rice with Chicken (Tahcheen-e Morgh)
Ingredients: 3 cups extra-long white basmati rice (1 lb. 4 oz.); 1⁄4 cup plus 2 Tbsp. kosher salt, divided, plus more as needed; 1⁄4 tsp. saffron, lightly ground between your fingers, plus more for sprinkling; 3 tbsp. extra-virgin olive oil; 1 large yellow onion, halved and sliced ¼-inch-thick; 4 medium garlic cloves, finely chopped (1 Tbsp.); 10 boneless, skinless chicken thighs (2 lb. 3 oz.), halved; 1⁄4 tsp. freshly ground black pepper; 1⁄4 cup fresh lemon juice; 1 cup plain whole-milk Greek yogurt; 1 large egg; 5 tbsp. unsalted butter, divided; 1 tbsp. unsalted butter; 1⁄2 cup dried barberries, picked, soaked in cold water for 15 minutes, then drained (or substitute finely chopped dried cranberries); 1 tsp. sugar (omit if using cranberries); 1⁄3 cup raw pistachios, coarsely chopped

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This crispy Iranian casserole—buttered saffron rice with yogurt and lemon chicken—is an easy, impressive main course.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

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Ingredients

3 cups extra-long white basmati rice (1 lb. 4 oz.)
1⁄4 cup plus 2 Tbsp. kosher salt, divided, plus more as needed
1⁄4 tsp. saffron, lightly ground between your fingers, plus more for sprinkling
3 tbsp. extra-virgin olive oil
1 large yellow onion, halved and sliced ¼-inch-thick
4 medium garlic cloves, finely chopped (1 Tbsp.)
10 boneless, skinless chicken thighs (2 lb. 3 oz.), halved
1⁄4 tsp. freshly ground black pepper
1⁄4 cup fresh lemon juice
1 cup plain whole-milk Greek yogurt
1 large egg
5 tbsp. unsalted butter, divided
1 tbsp. unsalted butter
1⁄2 cup dried barberries, picked, soaked in cold water for 15 minutes, then drained (or substitute finely chopped dried cranberries)
1 tsp. sugar (omit if using cranberries)
1⁄3 cup raw pistachios, coarsely chopped