Mini Persian Saffron Chicken Tahchin

The method

1. Soak the rinsed rice for 30 minutes. Steep crushed saffron in the hot water for 10 minutes. Parboil rice until its centre is still firm; drain well.
2. Mix yogurt, yolks, saffron infusion and half the oil; fold in rice. Grease four shallow, oven-safe 8 cm moulds with the remaining oil.
3. Layer half the rice, the cooked chicken, then remaining rice. Press gently and cover. Bake at 180°C for 35 minutes, uncover and continue 10-25 minutes until set and golden.
4. Rest 10 minutes, unmould and finish with barberries briefly warmed in the butter.