Holiday Tahchin with Caramelized Onions, Cranberries, and Rosemary
Holiday Tahchin with Caramelized Onions, Cranberries, and Rosemary
Ingredients
For the Saffron Solution
- 1/2 teaspoon saffron threads
- 1/4 cup hot water
For the Yogurt Base
- 1 1/2 cups plain full-fat yogurt
- 1/4 cup olive oil
- 2 egg yolks
- 1 teaspoon salt
For the Caramelized Onion, Cranberry, and Rosemary Mixture
- 2 yellow onions, thinly sliced
- 2 tablespoons olive oil
- 1/2 cup dried cranberries
- 1 tablespoon fresh rosemary, finely chopped
For the Rice
- 2 cups sella basmati rice, rinsed until water runs clear
- 8 cups water
- 1 tablespoon salt
Instructions
- 1
Prepare the saffron solution: Grind saffron threads to a fine powder using a mortar and pestle. Transfer to a small bowl and add 1/4 cup hot water. Let steep for at least 10 minutes to develop color and flavor.
⏱️ 10 min
- 2
Cook the basmati rice: Bring 8 cups of water and 1 tablespoon of salt to a rolling boil in a large pot. Add the rinsed basmati rice and cook for 5-7 minutes, or until the rice is par-cooked (still firm but not hard). Drain the rice thoroughly in a colander.
⏱️ 15 min•🌡️ 212
- 3
Caramelize the onions: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced yellow onions and cook, stirring occasionally, for 20-25 minutes, or until deeply caramelized and brown. Stir in the dried cranberries and chopped fresh rosemary, and cook for another 2 minutes. Remove from heat and set aside.
⏱️ 25 min
- 4
Prepare the yogurt base: In a large mixing bowl, combine the plain full-fat yogurt, 1/4 cup olive oil, egg yolks, and 1 teaspoon of salt. Pour in the prepared saffron solution and whisk until thoroughly combined and the mixture is a rich yellow-orange color.
⏱️ 5 min
- 5
Combine rice and yogurt base: Add the drained par-cooked basmati rice to the saffron-yogurt mixture. Gently fold with a spatula until all the rice grains are evenly coated and yellow.
⏱️ 5 min
- 6
Assemble the Tahchin: Preheat oven to 375°F. Lightly grease a 9x13 inch glass baking dish. Add half of the caramelized onion, cranberry, and rosemary mixture to the saffron-rice mixture and gently fold to distribute. Transfer the entire rice mixture to the prepared baking dish and press down firmly and evenly with the back of a spoon or spatula.
⏱️ 5 min•🌡️ 375
- 7
Bake the Tahchin: Cover the baking dish tightly with aluminum foil. Bake for 45-50 minutes, or until the bottom forms a beautiful dark burnished crust (tahdig).
⏱️ 50 min•🌡️ 375
- 8
Serve: Carefully invert the Tahchin onto a large serving platter. Garnish with the remaining caramelized onion, cranberry, and rosemary mixture. Serve hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Holiday Tahchin with Caramelized Onions, Cranberries, and Rosemary
Ingredients
For the Saffron Solution
- 1/2 teaspoon saffron threads
- 1/4 cup hot water
For the Yogurt Base
- 1 1/2 cups plain full-fat yogurt
- 1/4 cup olive oil
- 2 egg yolks
- 1 teaspoon salt
For the Caramelized Onion, Cranberry, and Rosemary Mixture
- 2 yellow onions, thinly sliced
- 2 tablespoons olive oil
- 1/2 cup dried cranberries
- 1 tablespoon fresh rosemary, finely chopped
For the Rice
- 2 cups sella basmati rice, rinsed until water runs clear
- 8 cups water
- 1 tablespoon salt
Instructions
- 1
Prepare the saffron solution: Grind saffron threads to a fine powder using a mortar and pestle. Transfer to a small bowl and add 1/4 cup hot water. Let steep for at least 10 minutes to develop color and flavor.
⏱️ 10 min - 2
Cook the basmati rice: Bring 8 cups of water and 1 tablespoon of salt to a rolling boil in a large pot. Add the rinsed basmati rice and cook for 5-7 minutes, or until the rice is par-cooked (still firm but not hard). Drain the rice thoroughly in a colander.
⏱️ 15 min•🌡️ 212 - 3
Caramelize the onions: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced yellow onions and cook, stirring occasionally, for 20-25 minutes, or until deeply caramelized and brown. Stir in the dried cranberries and chopped fresh rosemary, and cook for another 2 minutes. Remove from heat and set aside.
⏱️ 25 min - 4
Prepare the yogurt base: In a large mixing bowl, combine the plain full-fat yogurt, 1/4 cup olive oil, egg yolks, and 1 teaspoon of salt. Pour in the prepared saffron solution and whisk until thoroughly combined and the mixture is a rich yellow-orange color.
⏱️ 5 min - 5
Combine rice and yogurt base: Add the drained par-cooked basmati rice to the saffron-yogurt mixture. Gently fold with a spatula until all the rice grains are evenly coated and yellow.
⏱️ 5 min - 6
Assemble the Tahchin: Preheat oven to 375°F. Lightly grease a 9x13 inch glass baking dish. Add half of the caramelized onion, cranberry, and rosemary mixture to the saffron-rice mixture and gently fold to distribute. Transfer the entire rice mixture to the prepared baking dish and press down firmly and evenly with the back of a spoon or spatula.
⏱️ 5 min•🌡️ 375 - 7
Bake the Tahchin: Cover the baking dish tightly with aluminum foil. Bake for 45-50 minutes, or until the bottom forms a beautiful dark burnished crust (tahdig).
⏱️ 50 min•🌡️ 375 - 8
Serve: Carefully invert the Tahchin onto a large serving platter. Garnish with the remaining caramelized onion, cranberry, and rosemary mixture. Serve hot.
⏱️ 5 min