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. :)

• Ready In: 1 hr 45 mins
• Serves: 8-12

Ingredients

• 8  cups water
• 4  cups basmati rice
• 4  tablespoons olive oil
• 3  lbs boneless chicken breasts, cut in strips
• 2  medium onions, chopped
•  saffron water (4 strands saffron dissolved in 8 tablespoons hot water)
• 7  eggs
• 2  teaspoons turmeric
• 1⁄2 lb  Baby Spinach
• 1 1⁄2 cups  Greek yogurt
• 2  teaspoons salt
• 1⁄2 teaspoon pepper
• 1  cup  slivered almonds
• 1  cup honey

Directions

1. 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.
2. 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.
3. In a non-metallic bowl, whisk eggs and remaining saffron water. Add yogurt, salt, and pepper. Add chicken and spinach mixture. Mix well.
4. Preheat oven to 350°F 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.
5. Mix almonds and honey. Layer over top of rice. Cover with aluminum foil. Bake for 1 1/2 hours. Remove from oven.
6. Let cool for 15 minutes. Remove foil and cover with a large plate or platter. Carefully but quickly, turn the casserole upside down. Tacheen!