Persian Baked Rice with Chicken and Spinach
Ingredients
- 2 egg yolks
- 1/2 cup strained yogurt
- 2 tablespoons brewed saffron
- 2 cups rice
- 1 chicken breast
- 2 tablespoons fried onions
- 300 grams spinach
Seasonings
- Oil as needed
- Salt as needed
- Cinnamon powder as needed
- Ginger powder as needed
- Black pepper as needed
Preparation
Cook the chicken breast with fried onions and seasonings until fully done.
Prepare the saffron by brewing it in hot water to make an infusion.
Parboil the rice until it is half-cooked and still firm.
Mix the egg yolks, strained yogurt, and saffron infusion together.
Wilt the spinach by sautéing it briefly or steaming until softened.
Layer the yogurt-rice mixture in a greased baking dish, add the cooked chicken and wilted spinach, and top with additional rice mixture.
Bake in a preheated oven until the top is golden and crispy, and the rice is fully cooked.
