Tacheen From The Book Rosewater And Soda Bread By Marsha Mehran

I wanted to save this recipe because it sounds yummy and i have to return the book to the library. :)

Bring water to boil in a large pot.

Add rice and cover.

Lower heat and simmer for 15 minutes , or until rice is tender.

Drain any remaining water and set aside.

Heat olive oil in a large frying pan.

Add chicken , onions , and half the saffron water.

Saute for 15 minutes on medium heat , stirring occasionally.

Add turmeric and spinach and saute for 5 minutes.

Set aside.

In a non-metallic bowl , whisk eggs and remaining saffron water.

Add yogurt , salt , and pepper.

Add chicken and spinach mixture.

Mix well.

Preheat oven to 350f grease a 9x13 inch casserole.

Spoon in 1 / 3 of the rice , patting it down evenly.

Add half the chicken / spinach mixture.

Layer again with 1 / 3 of the rice.

Add remaining chicken.

Add remaining rice.

Mix almonds and honey.

Layer over top of rice.

Cover with aluminum foil.

Bake for 1 1 / 2 hours.

Remove from oven.

Let cool for 15 minutes.

Remove foil and cover with a large plate or platter.

Carefully but quickly , turn the casserole u.

water, basmati rice, olive oil, boneless chicken breasts, onions, eggs, turmeric, baby spinach, greek yogurt, salt, pepper, slivered almonds, honey