Baked Saffron Yogurt Rice with Chicken Tahcheen e Morgh

Ingredients

• 3 cups extra-long white basmati rice (1 lb. 4 oz.)
• 1⁄4 cup plus 2 Tbsp. kosher salt, divided, plus more as needed
• 1⁄4 tsp. saffron, lightly ground between your fingers, plus more for sprinkling
• 3 tbsp. extra-virgin olive oil
• 1 large yellow onion, halved and sliced ¼-inch-thick
• 4 medium garlic cloves, finely chopped (1 Tbsp.)
• 10 boneless, skinless chicken thighs (2 lb. 3 oz.), halved
• 1⁄4 tsp. freshly ground black pepper
• 1⁄4 cup fresh lemon juice
• 1 cup plain whole-milk Greek yogurt
• 1 large egg
• 5 tbsp. unsalted butter, divided

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