Golden Microwave Chicken Tahchin (Tahchin Morgh)

Rinse the basmati rice thoroughly, then parboil it using the traditional Persian method until the grains are tender on the outside but still firm at the center. Drain well and set aside.

Cut the chicken into medium-sized pieces. Lightly pierce each piece with a knife to help the seasoning penetrate, then rub with salt and a little oil.

Place the chicken in a microwave-safe dish, cover loosely, and cook at 80% power for 17–20 minutes, turning once halfway through. If desired, remove the bones during cooking. Set the cooked chicken aside.

In a large bowl, whisk together the yogurt, eggs, salt, and dissolved saffron until smooth and evenly colored.

Gently fold the parboiled rice into the yogurt mixture, ensuring all grains are evenly coated.

Grease a flat, microwave-safe dish generously. Spread half of the rice mixture evenly over the bottom, pressing it down gently to form a compact layer.

Arrange the cooked chicken pieces evenly over the rice.

Cover the chicken with the remaining rice mixture, smoothing the top. Cover the dish and microwave at 60% power for 15 minutes.

Remove the cover, brush the surface with a little oil and additional saffron water for color.

Place the dish on a trivet and cook using the microwave’s grill-combination function at 60% power for 15–20 minutes, until a golden, crisp crust forms on top.

Let the tahchin rest for a few minutes, then carefully unmold onto a serving platter and serve warm.