Step 1

Start with making parboiled rice (about 1 full cup of dry rice yields about 3 cooks of cooked rice) using 2 teaspoons of the salt

Step 2

Pre-cook 2 boneless chicken breasts using 1 teaspoon of the salt; cut into small pieces

Step 3

*Bloom saffron (see recipe notes) and add to a bowl with eggs, yogurt, and spices

Step 4

Soak dried barberries (zereshk) in equal parts boiling water to soften and rehydrate them - this takes about 10 minutes; then drain any remaining water from the berries

Step 5

Preheat the oven to 400 degrees F

Step 6

Generously oil a good non-stick muffin or cupcake baking pan

Step 7

Add enough dissolved saffron to evenly color 1 cup of the parboiled rice (we use both bloomed saffron and spray saffron for good color and even consistency of aroma and color) gently stir until the rice is yellow

Step 8

Spoon out the yellow, saffron-infused plain rice to the bottom of each muffin cup in the baking pan in a thin even layer; press it down with the back of the spoon to firmly pack the rice layer down (about 1/2 inch to 1 inch in thickness)

Step 9

Stir the egg yolks with a fork for about 10 to 20 seconds; add the yogurt, remaining bloomed saffron liquid, and spices and stir to combine

Step 10

Add the remaining 2 cups of parboiled rice into the yogurt/egg mixture

Step 11

Stir the chicken into the rice and yogurt mixture

Step 12

Spoon in the chicken/rice/yogurt mixture into each muffin tin cup, filling to the tops of the cups - press down if necessary

Step 13

Bake for 40 to 45 minutes until the edges are crispy and browned (check on the results during the last 10 minutes to avoid the edges from burning and see recipe notes)

Step 14

Allow to cool slightly, then invert the pan on a large platter or cutting board

Step 15

Transfer the baked tahchin cups to a serving dish

Step 16

Drain the water from the soaked dried barberries (zereshk)

Step 17

Sauté the barberries (zereshk) in butter and sugar just until soft and glistening (about 2 minutes)

Step 18

Garnish the tops of the tahchin Persian crispy rice cups with the candied barberries (zereshk)