Skillet Tahchin
INGREDIENTS
4 cups cooked basmati rice
1 egg
1/2 cup plain whole milk yogurt
1/8 teaspoon ground saffron
salt
pepper
olive oil
avocado oil
1 tablespoon butter, diced (optional)
1 tablespoon water
1/4 cup or more barberries, soaked in water for at least minutes and then rinsed
METHOD
in a small bowl, combine saffron with 1 teaspoon of water. mix.
in another bowl, combine egg, yogurt, saffron-water, 1 tablespoon olive oil, salt (how much depends if you salted your rice when cooking it), and pepper. whisk well.
place cooked rice in a large bowl and pour in yogurt mixture. combine until rice is well coated.
heat up 1/4 cup avocado oil in a 8 or 10 in pan (if you want it thicker use 8 in; stainless steel and nonstick both work).
pour rice mixture in the pan and spread in an even layer. top with diced butter (or a drizzle of oil) and 1 tablespoon water. move the pan in a circular motion to distribute water. cover with a lid and cook on medium-low for 45-60 minutes or until underneath is golden (mine got too dark).
while rice cooks, heat up a bit of olive oil in a small pan and heat up barberries (you can add a sprinkle of saffron if you want).
when rice is done, sprinkle some barberries on the top layer of the rice.
then, flip the rice on a platter and garnish with remaining barberries. enjoy:)
