Spinach and chicken tart

Directions

1. Cook the rice and rinse it thoroughly to make it extra fresh. ⏱ ≈ 18 min
2. The butter was melted, and then the chopped onions were sautéed until they were golden brown. ≈ 3 min
3. Next, the spinach, ground chicken, pepper, half of the saffron, and chopped dates were added to the onions, and everything was mixed together and briefly sautéed. ≈ 3 min
4. Finally, everything was removed from the fire. ≈ 3 min
5. Beat the eggs with an electric mixer for five minutes, then add the yogurt, a pinch of salt, and the remaining saffron. ≈ 4 min
6. Then, mix it with the rice. ≈ 4 min
7. We pour the fat into the mold and then smooth the sides. ≈ 3 min
8. Next, we place three tablespoons of rice in the mold and pour some of the cake batter over it. ≈ 3 min
9. This process is repeated several times, alternating between layers of rice. ≈ 3 min
10. Finally, a final layer of rice is added. ≈ 3 min
11. I lined the baking pan with aluminum foil and then made a few holes in the foil. ≈ 3 min
12. Place the dough in the preheated oven at 200 degrees Celsius for one hour and fifteen minutes. ⏱ ≈ 10 min
13. Next, remove the dough from the oven and reduce the temperature to 150 degrees Celsius. ⏱ ≈ 35 min
14. Let the dough continue to bake for another 10 minutes. ⏱ 10 min
15. Decorate the tart with a yogurt cream and crushed walnuts. ≈ 2 min