Chicken and rice dish

Directions

1. We add half a teaspoon of salt to the chicken, just enough to start the cooking process. ⏱ ≈ 10 min
2. We continue to cook until only a quarter of a cup of water remains. ⏱ ≈ 10 min
3. We place the yogurt in a clean dishcloth to allow it to drain and lose approximately half its weight. ≈ 3 min
4. Combine the thick yogurt, eggs, saffron (dissolved in hot water), lemon juice, two tablespoons of melted butter, and chicken broth. ⏱ ≈ 10 min
5. We mix the cooked chicken with the sauce, then let the mixture rest in the refrigerator for a few hours. ⏱ ≈ 2 hr
6. In a pot, bring about two litres of water to a boil and add two tablespoons of salt. ⏱ ≈ 10 min
7. Next, we cook the rice. ≈ 3 min
8. Improved method: If you wish, add a pinch of turmeric to the rice while it is cooking. ⏱ ≈ 10 min
9. After draining the rice, add the saffron. ≈ 3 min
10. This method allows you to preserve the flavor of saffron while also making the rice more yellow. ≈ 3 min
11. If you wish, you can cut the eggplants into slices and fry them in oil. ⏱ ≈ 8 min
12. Pour each cleaned mold or pot, pour in 2 tablespoons of melted butter, ensuring that all surfaces are evenly coated. ≈ 3 min
13. We pour half of the dough into the mold. ≈ 3 min
14. Then, a layer of cooked rice (and optionally, a layer of sautéed zucchini, if desired) is added. ≈ 3 min
15. We pour the remaining dough over the rice and apply gentle pressure to ensure the dough fully penetrates the rice. ≈ 3 min
16. Finally, we add two tablespoons of melted butter to the dough. ≈ 3 min
17. We cover the mold with a sheet of aluminum that has been perforated with a fork. ≈ 3 min
18. If you are using an oven, you can choose Pyrex glass. ⏱ ≈ 35 min
19. Place the filling in the container and bake at 160 degrees until it is cooked through. ⏱ ≈ 10 min
20. This will take approximately one to one and a half hours. ≈ 3 min
21. If you are using a gas flame, it is important to start by setting it to a very low level and then placing the pot on the burner. ≈ 3 min
22. Then, close the container and let it simmer gently for more than an hour or an hour and a half. ⏱ ≈ 10 min
23. Important point: From the moment you place the pot on the stove until you remove it, it is essential to keep the flame at its lowest setting, as even brief exposure to intense heat can cause the bottom of the pot to become discolored. ≈ 3 min
24. We wait for the rice to cool slightly, then we return it to the mold in the form of a gratin. ⏱ ≈ 20 min
25. Note: To easily remove the pot from the soil, immediately after removing the pot from the fire, place it in a container filled with cold water. ≈ 3 min
26. This method is also very effective for separating the soil from the pot. ≈ 2 min
27. If you are using goji berries, you can rinse them lightly and sprinkle them with sugar. ≈ 2 min
28. Next, cook them in the microwave for 1 to 1.5 minutes at a temperature of 500 degrees. ⏱ 5 min
29. First, cook the chicken with salt and onion, until there is about half a glass of water left at the end. ⏱ ≈ 10 min
30. In a bowl, combine one egg, half of the oil paint, half of the saffron, and all of the yogurt. ≈ 3 min
31. Then, the cooked and shredded chicken is added to this mixture, and it is allowed to marinate for several hours. ⏱ ≈ 2 hr
32. Once the allotted time has passed, we carefully remove the chicken from the egg mixture using a fork, ensuring that the remaining mixture stays in the container. ≈ 3 min
33. In the remaining ingredients, we add an egg and the rest of the oil paint and saffron. ≈ 3 min
34. Next, we also add cinnamon. ≈ 3 min
35. Note: Taste the poultry after the initial cooking process. ≈ 2 min
36. If it lacks salt, add some at this point. ≈ 3 min
37. Add all the previously rinsed rice to the mixture. ≈ 3 min
38. Note: It is best to cook the rice for a slightly longer time, so that it doesn’t become too sticky later. ⏱ ≈ 18 min
39. We need to make sure the container we’re using to cook the stew is properly greased. ⏱ ≈ 10 min
40. Note: If you don’t adequately grease the surface, the ingredients may stick and not come off easily when flipping. ≈ 3 min
41. Therefore, be sure to thoroughly grease the bottom and edges. ≈ 3 min
42. Note: One advantage of Pyrex glass containers is that you can see the color and level of the contents. ≈ 3 min
43. Pour the one-third of the rice into the dish, and then we will distribute it evenly. ≈ 3 min
44. Tip: Press firmly on the underside of the spatula to ensure it is properly assembled, so that it does not come apart once it is turned over. ≈ 3 min
45. Half of the chicken is placed on top of the rice. ≈ 3 min
46. Note: Do not cook the chicken all the way to the bottom of the dish, and leave some space around it so that it can maintain its shape after cooking. ⏱ ≈ 10 min
47. Spread the pomegranate, almond, and walnut mixture evenly over the chicken. ≈ 4 min
48. We continue to spread the remaining rice evenly and press it down with the back of the spatula. ≈ 4 min
49. Add the remaining chicken, grapes, walnuts, and almonds to the rice. ≈ 3 min
50. Finally, we pour the remaining rice evenly over the dish and mix it well. ≈ 3 min
51. We pour the chicken broth over the rice, making sure it completely covers the rice on all sides. ≈ 3 min
52. Finally, we carefully arrange the pieces of butter over all the ingredients. ≈ 3 min
53. We completely cover the dish with aluminum foil and poke holes in it with a fork to prevent the rice from sticking and becoming misshapen. ≈ 3 min
54. Note: If you are using the container from the outside, leave the door open for about 30 minutes, then close it. ⏱ 30 min
55. We place the pie in the preheated oven at a temperature of 150 to 160 degrees Celsius for approximately one to one and a half hours. ⏱ ≈ 10 min
56. Note: If you are using gas, cook on very low heat and be sure to use a flame diffuser. ⏱ ≈ 40 min