Albaloo Tahchin (ته چین آلبالو) — Persian Sour Cherry Saffron Rice Cake

• 600 gBasmati rice (rinsed until water runs mostly clear, then soaked)
• 2500 mlWater (for boiling rice)
• 30 gSalt (for salting boil water)
• 500 gPlain yogurt (full-fat, unsweetened)
• 4 largeEgg yolks (room temperature)
• 1 largeEgg (whole, room temperature)
• 0.5 tspSaffron threads (finely crushed, then bloomed)
• 45 mlHot water (for blooming saffron)
• 120 gButter (melted and cooled slightly)
• 1 tspBlack pepper (freshly ground)
• 600 gChicken thighs (boneless, skinless; cut into 3 cm pieces)
• 250 gOnion (thinly sliced)
• 500 gSour cherries (pitted; fresh or thawed frozen, drained)
• 180 gSugar (adjust to cherry tartness)
• 10 mlRose water (optional, for aroma)
• 15 mlNeutral oil (to help crisp the crust)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until the water is mostly clear. Cover with plenty of cool water and soak for 60 minutes. Meanwhile, preheat the oven to 180°C (350°F) and place a rack in the middle. Grease a 24–26 cm (9.5–10 in) round, deep baking dish with butter and oil.

2. 2

   Bloom the saffron: add crushed saffron threads to 45 ml hot water, cover, and steep for 10 minutes until deeply colored. In a bowl, whisk yogurt, egg yolks, and the whole egg until smooth. Whisk in melted butter, bloomed saffron, and 6 g salt. Set aside at room temperature so the batter stays fluid.

3. 3

   Cook the meat: melt 30 g butter in a skillet over medium heat. Add sliced onion and sauté 8–10 minutes until golden. Add chicken pieces, 6 g salt, and black pepper; cook 5 minutes, turning to lightly color. Add 200 ml water, cover, and simmer 15–20 minutes until just cooked and the liquid is mostly reduced. Cool 10 minutes.

4. 4

   Make the cherry layer: combine pitted sour cherries, sugar, and 60 ml water in a saucepan over medium heat. Bring to a gentle simmer, stirring until sugar dissolves, then cook 6–8 minutes until cherries soften slightly and a light syrup forms. Stir in rose water if using. Strain, reserving both cherries and syrup separately to prevent sogginess.

5. 5

   Parboil the rice: bring 2500 ml water to a rolling boil in a large pot and add 30 g salt. Drain soaked rice and add to boiling water. Boil 6–8 minutes, stirring gently once or twice, until the grains are elongated and tender on the outside but still firm in the center. Drain immediately and rinse briefly with cool water to stop cooking.

6. 6

   Combine rice with batter: in a wide bowl, gently fold the drained rice into the yogurt-saffron batter until evenly coated. Work carefully to avoid breaking grains. If the mixture seems too thick to coat, add 15–30 ml of the reserved cherry syrup; the rice should be glossy and coated, not soupy.

7. 7

   Assemble: spread about 1/3 of the saffron rice mixture firmly into the greased dish, pressing to compact the base for a strong crust. Scatter half the cooked chicken evenly, then add all strained cherries in a single layer. Add the remaining chicken, then top with the rest of the rice, pressing gently to level and compact.

8. 8

   Bake: cover the dish tightly with foil (to trap steam) and bake at 180°C (350°F) for 60 minutes. Remove foil and bake 15–20 minutes more until the top looks set and the edges are deeply golden. For extra crust, increase to 200°C (390°F) for the final 5 minutes, watching closely to avoid burning.

9. 9

   Rest and unmold: remove from oven and rest 10–15 minutes so the crust releases cleanly. Run a thin knife around the edge. Place a large platter over the dish and invert in one confident motion. Tap the bottom gently. Drizzle 2–4 tablespoons reserved cherry syrup over the top just before serving for shine and balanced sweet-tart flavor.