Before making this dish, I must say that this is an authentic and incredibly delicious Iranian dish, with a saffron flavor that will blow your mind.

Instructions:

1. Start by slightly sautéing chopped onions in a pan, then add the chopped chicken pieces and continue sautéing until their color changes.

2. In a small cup, pour powdered saffron and add about half a cup of boiling water to it. Immediately cover it to allow it to steep.

3. In another pot, bring water to a boil and add rice with a pinch of salt. Let it boil for 8 to 10 minutes, then drain. Make sure the rice is not too soft or too hard.

4. In a large bowl, add yogurt and the drained rice, mixing well. Note that the thicker the yogurt, the better.

5. Add three egg yolks to the mixture and stir well.

6. Add the steeped saffron and sugar, stirring again. Finally, add some oil.

7. Pour half of this mixture into the pan and spread it evenly.

8. Add the sautéed chicken and onions on top of the mixture.

9. Cover the chicken with the remaining rice mixture, ensuring it is evenly spread.

10. Place the pan in an oven preheated to 350°F (175°C) for about 30 minutes until fully cooked, and the top becomes crispy.

11. In a small pan, lightly sauté barberries (zereshk) and slivered almonds with a bit of sugar and oil. Be careful not to burn them.

12. Once your tahchin (saffron rice cake) is ready and out of the oven, decorate it with the sautéed barberries and almonds.

Thank you for joining me in making this delicious dish.