Weekend Bake: Turkey Tah Chin

Perfect for using up that leftover turkey:

1-2 lbs cooked turkey meat, chopped into 2-3 cm chunks
2.5 cups plain yogurt
2 large onions, diced
2 cloves garlic, minced
1 tsp salt
1 heaping tsp saffron, ground well and steeped in 1/4 cup hot water
3 cups basmati rice, rinsed well and drained
4-8 tbsp butter

Mix the garlic, yogurt, saffron and water, salt, and turkey in a large bowl and let it marinate for at least 30 minutes. It should be bright orange.
Preheat the oven to 350.
Saute the onions in a little butter until soft.
Boil a large pot of salted water and add the rice. Cook for 8 minutes, then rinse and drain the rice.
Melt enough butter to cover the bottom of a 13x9 baking pan (glass for proper visualization of cooking progress, or else something with extreme nonstick properties).
Mix the onion and half the rice with the turkey and stir well. Spoon the half the mixture into the buttered pan and smooth it across the bottom. Then add a firmly pressed layer of the remaining white rice and finish with the second half of the turkey. Cover tightly with an oiled sheet of foil and bake for 1.5-2 hours, or until the bottom is well browned.
Remove from the oven and let sit for 10 minutes before removing the foil, then gently loosen the rice from the sides with a knife and turn over onto a platter or baking sheet. You should have a crispy topped slab of creamy, saffron-infused turkey goodness.