A saffron rice cake layered with yogurt-marinated shredded chicken and baked until the bottom forms a golden, crackling crust — then flipped onto a platter to show it off.
Soak the rice
Soak the basmati rice in salted water.
30 minParboil the rice
Drain the rice and boil it in salted water until just firm in the center, then drain again.
Cook the chicken
Cook the chicken with the sliced onion, saffron water and salt until tender, then shred it.
20 minMix the yogurt base
Whisk the yogurt, egg yolks, saffron water and salt together in a large bowl.
Fold in the rice
Fold half of the parboiled rice into the yogurt mixture.
Layer the pot
Spread half the rice-yogurt mixture in an oiled pot, layer the shredded chicken on top, then cover with the remaining rice-yogurt mixture.
Bake the crust
Drizzle with oil, cover, and cook on low heat until a golden crust forms on the bottom.
50 minRest before flipping
Take the pot off the heat and let it rest before flipping.
10 minFlip and serve
Place a large plate over the pot and invert it in one confident motion to reveal the golden crust.
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