Tahchin

Omid Roustaei, The Caspian Chef

Crispy saffron rice cake

5 from 32 votes

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Prep Time 10

Cook Time 50

soaking time 1

Course Main Course

Cuisine Iranian, Persian

Servings

Ingredients

2 cups white basmati rice, soaked and rinsed
8 cups water
2 tablespoons salt, for parboiling the rice and will be rinsed out
1/4 teaspoon ground saffron, dissolved in 2 tablespoons water
1 cup yogurt
2 eggs
6 tablespoons oil divided

Barberries

2 tablespoons butter
1 cup barberries, soaked for 5 mins and rinsed
1-2 tablespoons sugar
1/8 teaspoon ground saffron, in 2 tablespoons water

Garnish

2 tablespoons slivered pistachios

Instructions

Wash the rice thoroughly and set aside to soak for at least one hour.
In a large covered pot, bring 8 cups water and the salt to a boil. Add the rinsed rice and boil on high heat uncovered for about 6-8 minutes, or until the rice has slightly softened.
Drain the rice in a colander, rinse with lukewarm 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 a medium-low to medium 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 2-4 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.

Notes

Tahchin can also be prepared as a casserole in an oven-safe dish. Covered and baked at 400 degrees F for 1 hour.

Tahchin can also be layered with lightly fried or roasted eggplants or seared chicken pieces and cooked as described above. These layered Tahchin varieties are served as a one-pot meal.

Keyword eggs, rice, saffron, tahdig, yogurt