Tahchin-e Alu Esfenaj va Morgh (ته چین آلو اسفناج و مرغ) — Persian Saffron Rice Cake with Chicken, Spinach, and Plums

• 450 gBasmati rice (rinsed until water runs mostly clear)
• 18 gFine sea salt (divided; includes salting rice water and seasoning fillings)
• 0.5 tspSaffron threads (finely crushed, then brewed)
• 60 mlBoiling water (to brew saffron)
• 300 gPlain yogurt (full-fat, unsweetened)
• 3Egg yolks (from large eggs)
• 45 mlVegetable oil (divided; for sautéing and for the pot)
• 60 gUnsalted butter (divided)
• 600 gChicken thighs, boneless and skinless (cut into 4–5 cm pieces)
• 200 gYellow onion (finely sliced)
• 2 tspGround turmeric
• 1 tspGround black pepper
• 240 mlWater (for braising chicken)
• 400 gFresh spinach (washed well; thick stems removed)
• 150 gDried plums (prunes), pitted (soaked in hot water 15 minutes, then drained)
• 0.5 tspGround cinnamon (optional but traditional with plums)

Instructions

1. 1

   Brew the saffron: crush saffron threads to a fine powder, then stir with 60 ml boiling water in a small cup. Cover and steep 15 minutes to deepen color and aroma. Meanwhile, soak the dried plums in hot water for 15 minutes, then drain well so the tahchin stays crisp rather than soggy.

2. 2

   Cook the chicken filling: heat 15 ml vegetable oil in a skillet over medium heat. Add sliced onion and sauté 8–10 minutes until golden. Add turmeric, black pepper, and 6 g of the salt; stir 30 seconds. Add chicken pieces and sear 6–8 minutes, turning, then add 240 ml water, cover, and simmer 20–25 minutes until tender and the liquid is mostly reduced.

3. 3

   Sauté spinach and plums: in the same skillet, melt 15 g butter over medium-high heat. Add spinach and cook 4–6 minutes, stirring, until fully wilted and most moisture evaporates. Add drained plums, cinnamon, and 3 g salt; cook 2 minutes to coat and warm through. Spread on a plate to cool slightly so it does not overcook the rice mixture.

4. 4

   Parboil the rice: bring 3 liters water to a rolling boil in a large pot. Add 9 g salt, then add rinsed basmati rice. Boil 6–8 minutes until the grains are longer and soft on the outside but still firm in the center. Drain immediately in a colander and rinse quickly with 250 ml cool water to stop cooking; let drain 5 minutes.

5. 5

   Make the saffron-yogurt binder: in a large bowl, whisk yogurt with egg yolks until smooth. Whisk in all brewed saffron, 30 ml vegetable oil, and 45 g melted butter (warm, not hot). Add half of the drained rice and fold gently until every grain is coated and yellow; keep the remaining rice plain for layering.

6. 6

   Assemble the tahchin: choose a 24 cm nonstick pot or a deep 24 cm nonstick oven-safe skillet. Heat 15 ml vegetable oil with 15 g butter over medium heat until foamy. Press the saffron-coated rice firmly into the bottom and up the sides in an even layer, about 2.5 cm thick, to form the crust. Layer chicken, then spinach-and-plums, then top with remaining plain rice, pressing gently to compact.

7. 7

   Cook and steam: use the handle of a wooden spoon to poke 5–6 holes down to the bottom for steam vents. Wrap the lid in a clean towel and cover tightly. Cook 10 minutes over medium heat to set the crust, then reduce to low and steam 60 minutes. For a deeper crust, cook an additional 10–15 minutes on very low, watching for any scorching smell.

8. 8

   Unmold and serve: turn off heat and rest covered 10 minutes so the crust releases. Run a thin silicone spatula around the edges. Place a large platter over the pot and invert confidently in one motion. If any crust sticks, return it to the top like a puzzle. Slice into wedges and serve warm so the saffron aroma is strongest.