Tahchin Alo va Esfenaj ba Morgh (ته چین آلو و اسفناج با مرغ) — Persian Saffron Rice Cake with Plum and Spinach

• 450 gBasmati rice (rinsed until water runs mostly clear)
• 2400 mlWater (for parboiling rice)
• 18 gFine sea salt (for parboiling water)
• 0.5 gSaffron threads (ground and bloomed)
• 60 mlHot water (just off the boil, to bloom saffron)
• 600 gChicken breast (boneless, skinless)
• 200 gOnion (finely sliced)
• 12 gGarlic (minced (about 3 cloves))
• 30 mlOlive oil (for cooking chicken)
• 2 gGround turmeric
• 1 gBlack pepper (freshly ground)
• 400 gFresh spinach (washed, tough stems removed)
• 180 gDried plums (prunes) (pitted; preferably tart, small Persian-style if available)
• 300 gPlain yogurt (full-fat, unsweetened)
• 2 largeEggs
• 45 mlSaffron water (from bloomed saffron (use most of it here))
• 0.5 gGround cardamom (optional, subtle aroma)

Instructions

1. 1

   Bloom the saffron: grind saffron threads to a fine powder, then stir with 60 ml hot water in a small cup. Cover and steep 15 minutes to intensify color and aroma. Set aside; you will use most for the tahchin batter and a small amount to perfume the chicken.

2. 2

   Cook the chicken: heat 30 ml olive oil in a saucepan over medium heat. Add 200 g sliced onion and cook 8–10 minutes until soft and lightly golden. Add 12 g garlic and cook 30 seconds. Add chicken, turmeric, pepper, and 6 g salt; sear 2 minutes per side.

3. 3

   Poach and shred: add 480 ml water, bring to a gentle simmer, cover, and cook 12–15 minutes until the chicken reaches 74°C/165°F. Remove chicken to a plate and rest 5 minutes, then shred into bite-size strands. Stir 15 ml of the bloomed saffron water into the warm cooking liquid and chicken for fragrance.

4. 4

   Soak the plums: place dried plums in a bowl and cover with 240 ml hot water. Soak 20 minutes to plump, then drain well. If very large, halve them so they distribute evenly in the layers without creating gaps that can crack the cake when unmolded.

5. 5

   Sauté spinach: in a wide skillet over medium heat, warm 30 ml olive oil. Add 150 g diced onion and cook 6–8 minutes until translucent. Add 8 g garlic for 30 seconds. Add spinach and cook 4–6 minutes, stirring, until wilted and most moisture evaporates; season with 3 g salt and 1 g pepper.

6. 6

   Parboil the rice: bring 2400 ml water to a rolling boil with 18 g salt in a large pot. Add rinsed basmati rice and boil 6–8 minutes until the grains are tender on the outside but still firm in the center. Drain immediately and rinse briefly with cool water to stop cooking; drain very well.

7. 7

   Make the tahchin batter: in a large bowl whisk 300 g yogurt, 2 eggs, 45 ml olive oil, 45 ml saffron water, 3 g salt, and optional cardamom until smooth. Add about 2/3 of the drained rice (by volume) and fold gently until every grain is coated; keep the remaining rice plain for layering.

8. 8

   Assemble for a crisp tahdig: preheat oven to 190°C/375°F. Grease a 23 cm (9 in) round, 7–8 cm deep baking dish with 15 ml olive oil, including sides. Press half of the saffron-yogurt rice mixture firmly into the bottom to form an even crust layer.

9. 9

   Layer the filling: spread shredded saffron chicken evenly over the crust, leaving a 1 cm border from the edge to help sealing. Add the sautéed spinach in an even layer, then scatter drained plums throughout. Top with the remaining plain rice, then finish with the remaining saffron-yogurt rice, pressing gently to compact.

10. 10

    Bake and set: cover tightly with foil to trap steam and bake 45 minutes at 190°C/375°F. Remove foil and bake 15–20 minutes more until the top looks set and the edges are deeply golden. Rest 10 minutes out of the oven so the crust releases cleanly.

11. 11

    Unmold and serve: run a thin knife around the edge. Place a large platter over the dish and invert in one confident motion. Let it sit 30 seconds, then lift the dish; the tahdig should be crisp and golden. Slice like a cake and serve warm, keeping portions intact.