Tachin Ba Morgh (Persian Saffron Yogurt “Cake” with Chicken)

epicurious.com

Susan Burris

subheading: For the candied barberries:

1 cup (112 g) dried barberries

2 Tbsp. light olive oil

3 Tbsp. granulated sugar

subheading: For the saffron yogurt mixture:

3 cups good-quality, store-bought full-fat plain yogurt (a runny variety is best)

1⁄8 to 1⁄4 tsp. saffron powder

3 Tbsp. kosher salt

3 Tbsp. bottled lemon juice

2 large egg yolks

subheading: For the chicken:

1 small whole chicken (less than 2 pounds), skin removed, quartered, or 1½ pounds skinless, bone-in chicken breasts

Kosher salt

Freshly ground black pepper

1 large yellow onion, medium diced

Light olive oil

1 Tbsp. ground turmeric

1 Tbsp. ground cinnamon

1⁄2 cup barberries, soaked and drained (see note)

subheading: For the rice:

1⁄2 cup kosher salt

4 cups jasmine rice, washed and rinsed once

1⁄2 cup extra-virgin olive oil

1 cup Candied Barberries, for garnish

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