Tahchin with dried apricots, chicken and spinach

Ingredients

• 1 cooked chicken breast
• 250 g of dried apricots, cooked by steaming
• 1 onion
• 700 g of cooked spinach
• 1/4 cup of saffron-infused water
• 5 cups of rice
• 50 g of butter
• 1 teaspoon of white pepper
• 5 egg yolks
• 1 cup of yogurt, plus a little extra yogurt to use as a garnish
• One-third of a cup of oil
• Shaped pistachios
• salt

Cook the rice in boiling water, but keep it firmer than usual, then drain it.

Sauté the chopped onion in hot oil until golden brown. Add the spinach, shredded chicken, pepper, half of the saffron, and chopped apricots, and cook briefly before removing from the heat.

Beat the eggs for 5 minutes in a mixer, then add the yogurt, a pinch of salt, and the remaining saffron. Mix with the rice.

Generously butter the bottom and sides of the mold.

Pour each layer, pour three spoonfuls of rice into the mold, followed by some of the filling. Repeat this process, ending with a final layer of rice.

Line a baking sheet with aluminum foil that has a few holes poked in it.

Bake for 1 hour and 15 minutes in a preheated oven at 200 °C (392 °F), on the middle rack. Remove the aluminum foil, reduce the temperature to 150 °C (300 °F), and bake for another 10 minutes.

Remove the yogurt from its container and arrange it on a plate, along with chopped pistachios.