Dairy & Egg Free Tahchin (Baked Saffron Rice with 'Chicken')

Instructions

1. 1Rinse the rice and soak in water for at least 30 minutes.
2. 2Press the tofu to remove excess water, then crumble it into small pieces.
3. 3Soak the saffron threads in 2 tablespoons of hot water.
4. 4Dice the onion. In a bowl, combine the crumbled tofu, saffron water, lemon juice, turmeric, salt, and pepper. Mix well and let marinate for at least 30 minutes.
5. 5In a pot, bring the water to a boil. Add the rice and cook for 5-7 minutes, until slightly softened. Drain the rice.
6. 6In a bowl, gently mix the cooked rice with the marinated tofu.
7. 7Grease a baking dish with olive oil. Layer half of the rice mixture into the dish, pressing down firmly. Add the remaining rice mixture and press down again.
8. 8Drizzle the remaining olive oil over the rice. Cover the dish with foil and bake in a preheated oven at 175°C for 45 minutes. Remove the foil and bake for another 15 minutes, or until the rice is golden brown and crispy.
9. 9Let the Tahchin cool slightly before inverting it onto a serving plate. Slice and serve.

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