Golden Rice Pie - cooking recipe

Ingredients

3 cups uncooked basmati rice or 3 cups jasmine rice
2 tablespoons extra virgin olive oil
4 cups chopped onions
2 teaspoons salt
2 tablespoons chopped garlic
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon nutmeg
1 lb fresh spinach, cleaned,stemmed and coarsely chopped (usually one bunch)
2 cups low-fat plain yogurt
1 large egg
1 tablespoon grated lemon, zest of
1 tablespoon fresh lemon juice
1/4 teaspoon pepper
1 1/2 - 2 cups cooked chicken, bones and skin removed,shredded
1/2 cup raisins (optional)
butter, for the baking dish
pine nuts or pomegranate seeds, to garnish (suggested by Mollie Katzen)

Preparation

Cook rice and allow it to cool slightly.
While rice is cooking, heat olive oil in a large skillet.
When oil is very hot, add onion and 1/2 teaspoon salt and turn heat to medium low.
Stir and cook for about five minutes, then cover the pan and let the onion cook for 30 minutes longer.
Stir in the spices and the garlic and cook for five more minutes.
Turn the heat to high and add the spinach and another 1/2 teaspoon of salt.
Stir fry until the liquid has evaporated--just a few moments.
Remove from heat and mix in chicken and, if you are using them, the raisins.
Preheat oven to 350\u00b0F.
Generously butter a two-quart lidded casserole (about 10\" in diameter and 2\" deep) and its lid.
If you do not have a lidded casserole, you can cover your dish with buttered foil.
Combine yogurt, egg, lemon zest, lemon juice, 1 teaspoon of salt and the pepper and beat well.
Add the rice and mix thoroughly.
Firmly press half the rice into the buttered casserole.
Lift the spinach mixture from the skillet with a slotted spoon and spread it over the rice.
Next, top the spinach with the remaining rice, smoothing it firmly into place.
Cover the casserole with its buttered lid or with foil, butter side down.
Bake for 45 minutes in the center rack of the oven, then move to the bottom shelf and bake for ten more minutes.
Remove from oven and let it rest for about ten minutes.
Invert onto a platter and serve, cut in wedges.