Persian Sour cherry Tahchin

Persian folks love sour cherries; sun-dried salted sour cherries, sour cherry fruit leather, sour cherry jam, and sour cherry syrup cooler drink are among their favorite items. The savory applications of sour cherry is limited to sour cherry pilaf, sour cherry stew, and sour cherry Tahchin. Tahchin, as has been described many times in this blog, is baked savory rice and yogurt custard cake. Presented here is a favorite summer variation of the dish, containing chicken, sour cherries, and aromatic herbs. 

Ingredients: 
Sour cherry chicken mixture:

1 Pound (~450 gr or 4 large) boneless skinless chicken thighs
½ TSP salt
4 ounces (~113 gr) fresh or frozen pitted sour cherries

2 TBSP caramelized onions (see page 14)

1 TSP mint or summer savory, finely chopped (optional)

Saffron custard:

2 cups Jasmine, Basmati, or long grain rice

7.05 Ounces (200 gr or ¾ cup) thick 5% yogurt (or sour cream)

2 TBSP butter, melted

Pinch of saffron

¼ TSP salt

4 ounces (~113 gr) fresh or frozen pitted sour cherries, mashed with fork

Coarsely process the chicken, salt, and sour cherries. Mix in the caramelized onions and chopped mint.

Parboil and drain the rice following the instructions on this link. Mix the drained rice with yogurt, melted butter, saffron, and salt.

Rub some cold butter (or oil) on the bottom and sides of a 2 to 3 Qt. glassware baking dish. Evenly spread half of the saffron rice mixture on the bottom and sides of the dish. Evenly spread the chicken mince on the bottom of the chamber, created by sticking the rice to the pan edges. Mix the second half of the rice with sour cherries. Spread the second half of the rice mixture on top of the previous meat layer. 

Cover the pan with aluminum foil and bake in a preheated 375°F (~190°C) for forty five minutes. Remove the foil and bake for another fifteen to twenty minutes or until the crust in golden brown. Invert the rice onto a flat plate, gently lift the glassware pan and serve.