1 Cut the chicken fillets in strips and fry in oil.
2 Crush the saffron in a mortar, dissolve the crushed saffron in 1/2 dl of boiling water.
Let it cool to room temperature. Mix well with the saffron, yoghurt and egg yolks.
Add the chicken fillets to the mixture and begin preparing the rice.
3 Boil water with salt in a generously sized saucepan. Pour the rice carefully into the boiling water
and add one spoonful of oil. Stir once and let the rice boil at a high temperature until it swells
and rises above the water surface. When the rice is par boiled, sieve it.
4 Remove the chicken fillets from the frying pan and lay them on a plate. Add the rice to the saffron mixture.
5 Heat three spoonfuls of oil in a round or square ovenproof Teflon tin. Add half the rice mixture to the tin and press it
down gently with a spoon. Place the chicken fillets on top of the rice and add the remaining rice to the top of
the chicken. Smooth the surface with a spoon. Heat another three spoonfuls of oil and pour on top.
Place the tin at the bottom of the oven at 200 degrees C (392 degrees F) for one hour.
6 Remove the tin from the oven and let it stand for ten minutes. Turn the tin upside down on a platter.
You now have a dish resembling a cake 5 to 6 cm thick. Fry a little zereshk or a few berberis to sprinkle on top.