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Place a rack in middle of oven and preheat to 425\u00b0. Combine \u00bd tsp. saffron (15\u201320 threads)<\/strong> and 1 Tbsp. warm water<\/strong> in a large bowl; set aside.<\/p>\n Meanwhile, place about \u00bd cup thinly sliced medium onion<\/strong> in a medium bowl of ice water and set aside to soak. Finely chop 1\u00bc cups (lightly packed) mixed tender herb leaves with tender stems (such as parsley, dill, cilantro, and\/or mint)<\/strong> and set aside.<\/p>\n Heat 5 Tbsp. extra-virgin olive oil<\/strong> in a large skillet over medium. Add 2 tsp. ground coriander<\/strong>, 2 tsp. ground cumin<\/strong>, 2 tsp. vegetable or chicken bouillon paste<\/strong>, \u00bd tsp. freshly ground pepper<\/strong>, \u00bc tsp. Diamond Crystal or Morton kosher salt<\/strong>, and remaining onions and cook, stirring often, until onions are deep brown and crisp in spots, 13\u201317 minutes.<\/p>\n Add one 15-oz. can chickpeas, rinsed<\/strong>, to pan; increase heat to medium-high. Cook, stirring occasionally, until slightly crisped, 6\u20138 minutes. Remove from heat; mix in \u00bd cup dried tart cherries or unsweetened dried cranberries<\/strong> and reserved chopped herbs. Season with more salt and pepper if needed.<\/p>\n Cook 2 cups basmati rice, rinsed<\/strong>, in a medium saucepan of boiling generously salted water until just al dente, about 5 minutes, then drain.<\/p>\n Add 2 large egg yolks<\/strong>, \u00bc cup mayonnaise<\/strong>, \u00be cup whole-milk Greek yogurt<\/strong>, and \u00bc tsp. Diamond Crystal or Morton kosher salt<\/strong> to reserved bowl with saffron; whisk until smooth. Fold in rice.<\/p>\n Pour 3 Tbsp. extra-virgin olive oil<\/strong> into an 8×8″ glass baking dish and spread around to coat bottom and sides. Add 2 cups rice mixture and press with a flat-bottomed measuring cup or a spatula to compress. Mound onion mixture over, leaving a \u00bd” border on all sides, and flatten slightly. Spoon remaining rice mixture on top and lightly press down to compress. Cover baking dish with foil.<\/p>\n Bake tachin until bottom and sides are deep golden, 55\u201365 minutes. Let cool 10 minutes, then remove foil and run a paring knife around sides to loosen. Place a platter or large plate upside down over baking dish and hold together as you quickly turn over; remove baking dish.<\/p>\n Whisk remaining \u00bd cup whole-milk Greek yogurt<\/strong> and 2 Tbsp. water<\/strong> in a small bowl (it should be thin enough to drizzle; add more water if needed). Season with salt and pepper.<\/p>\nStep 2<\/h4>\n
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Step 7<\/h4>\n
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Step 9<\/h4>\n
Step 10<\/h4>\n