Tahchin
Tahchin is what you would get if you combined a casserole with tahdig in the best way possible. It’s (super) saffrony rice filled with a crispy bottom with a flavorful filling in the center–either chicken or eggplant. I used chicken here along with a tart and sweet pistachio-barberry filling and it was delicious. Traditionally the rice also has yogurt mixed in, but I skipped that in this recipe–I will include the yogurt measurements in case you decide to use it. I come from a Jewish family, and mixing meat and dairy is not kosher, so we instead use extra eggs with a bit of lemon juice for the acid we miss from not adding the yogurt. I grew up not mixing meat and dairy and I wanted this tahchin to stay true to the version that my mom would make us.
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