Rice takes center stage on the Persian table, and there are numerous techniques for preparing it, ranging from simple steamed rice to more complex rice dishes where various ingredients are layered into the rice to create a one-pot meal.
Tahchin, which translates to “arranged in the bottom,” is a classic casserole-style rice dish made by mixing tangy yogurt, creamy eggs, golden saffron, and oil with the rice to create an irresistible savory cake.
Tahchin typically features eggplants, chicken, or other ingredients that are decoratively arranged at the bottom or in the center of the pan. As with most Persian rice dishes, the bottom of the pot becomes crispy during the cooking process and is then served upside down, showcasing the coveted crispy tahdig!
For reasons I still don’t fully understand, we didn’t make Tahchin in my household when I was growing up. I only discovered and experienced this dish as an adult when I began learning to cook Persian food on my own.
Regrets.
Tahchin
Ingredients
- 2 cups white basmati rice, soaked for 1 hour and rinsed
- 8 cups water
- 2 tablespoons salt, for parboiling the rice and will be rinsed out
- 1/2 teaspoon saffron threads, ground and bloomed in 2 tablespoons hot water
- 1 cup yogurt
- 2 eggs
- 6 tablespoons oil divided
Barberries
- 2 tablespoons butter
- 1 cup barberries
- 1-2 tablespoons sugar
- 1/4 teaspoon saffron threads, ground and bloomed in 2 tablespoons hot water
Garnish
- 2 tablespoons slivered pistachios
Instructions
- In a large covered pot, bring 8 cups water and the salt to a boil. Add the rice and boil on high heat uncovered for about 5-8 minutes, or until the rice has slightly softened.
- Drain the rice in a colander, rinse with cool water, and set aside while you prepare the yogurt and egg mixture.
- In a large mixing bowl, combine the saffron, yogurt, eggs, and 5 tablespoons of oil and mix thoroughly.
- Gently fold in the parboiled rice and mix until all the of the rice is mixed with the golden yogurt and egg mixture.
- Place the remaining 1 tablespoon of oil in a non-stick pot and add the rice mixture to the pan.
- Wrap the lid with a clean towel and place on top of the pot. This will allow the rice to steam.
- Allow the rice to steam over medium-low heat for 45 minutes.
- While the rice is cooking, prepare the barberries by gently melting the butter and then adding the barberries, sugar, and saffron water. Stir over low heat for about 2 minutes until the barberries have turned bright and glistening. Take care to not burn the berries. Set aside.
- After 45 minutes, remove the rice pot from the heat, and carefully but swiftly invert the rice over a platter.
- Garnish with the barberries and pistachios and serve right away.
This is so great! How did you make the small single portion rice in the first picture?
Thank you, Jasmine! The small individually sized tahchin was baked in the oven using a small Ramekin dish!
Thank you for this beautiful recipe! It may be a bit too simple, but I was wondering if you might write a post on ways to made a crispy, perfectly golden, barely browned tahdig. And would it work in a cast iron skillet, or, what is traditional?
Thank you Jorie! You will notice on all my rice recipes, I describe how to make the Tahdig. As far as the pans go, really any pan could work. I have used cast iron in the oven, stainless steel, or non-stick pans on the stovetop. They all work, you just need to try them once and then adjust the flame accordingly to get a perfect Tahdig the next time.