Persian Plum, Spinach, and Chicken Tahchin (Tahchin Alo va Esfenaj ba Morgh)

Step 1: Soak the rice in lukewarm water for 30 minutes to prepare it for cooking.

Step 2: Cook the chicken with onions, a bit of turmeric, and salt and pepper until tender. Remove the bones and shred the meat into small pieces.

Step 3: Place the chopped spinach over low heat until the water evaporates. Then, sauté it in 2 tablespoons of oil until soft and flavorful.

Step 4: Beat the eggs completely and mix with salt, pepper, brewed saffron, and melted butter. Then add yogurt and mix well until smooth.

Step 5: Soak the dried plums before starting, and then separate the fruit from the pits by hand.

Step 6: Bring the rice to a boil in boiling water until the grains are tender. Drain and set aside.

Step 7: Divide the yogurt and egg sauce into three parts. Mix one part with the cooked chicken and the second part with the drained rice.

Step 8: Grease a dish like Pyrex or Teflon with oil and spread the rice and sauce mixture at the bottom, pressing down with the back of a spoon to form an even layer.

Step 9: Spread the sautéed spinach over the rice layer and smooth the surface. Place the prepared plums over the spinach.

Step 10: Cover with the remaining rice and smooth the surface.

Step 11: Arrange the chicken pieces over the rice and add the remaining rice on top, smoothing the surface.

Step 12: Pour the third part of the yogurt sauce gently over the rice. Cover the dish with foil and pierce a few holes in the foil to ensure even cooking.

Step 13: Place the dish on the middle rack of an oven preheated to 190°C and bake for one to one and a half hours until the bottom layer is golden.

Step 14: When serving, invert the dish and cut the Tahchin with a sharp knife. Serve warm.