Baked chicken and yoghurt persian rice

1.Combine yoghurt, oil, egg yolks, spices and 2 tablespoons water in a shallow bowl. Season and add chicken. Turn to coat and marinate for 2 hours.

2.Preheat oven to 180°C (160°C fan-forced). Lightly grease a 25cm round ovenproof dish with a lid.

3.Cook rice in a large saucepan of boiling, salted water for 5-6 minutes, or until starting to soften but still firm in centre. Drain, rinse under cold water and drain again.

4.Remove chicken from marinade. Spread two-thirds of marinade over base and sides of prepared pan. Spread one-third of rice over base and top with half of chicken. Spread with half of remaining rice and remaining chicken. Finish with remaining rice, pressing down with back of spoon so rice and chicken stick together. Sprinkle over 1/4 cup of water and pour remaining marinade around edges. Poke a few holes through rice with a skewer.

5.Cover and bake for 1 hour. Reduce heat to 150°C (130°C fan-forced) and bake for another 45 minutes. Set aside for 10 minutes, covered, before turning out onto a serving platter. Cut into wedges and serve with extra yoghurt and salad.