This Saffron Rice Recipe Is My Fullest Expression of Iranian Food
This Saffron Rice Recipe Is My Fullest Expression of Iranian Food
Ingredients
For the Tachin
- 2 cups basmati rice, rinsed and parboiled
- 1 cup plain yogurt
- 1/4 cup vegetable oil
- 3 egg yolks
- 1/4 teaspoon saffron threads, crushed
- 1/4 cup hot water
- 1 teaspoon salt
- 1/4 teaspoon black pepper
For the Barberries
- 1/2 cup barberries
- 2 tablespoons butter
- 1 teaspoon granulated sugar
For Serving
- 1/2 cup tender herbs, chopped, for serving
Instructions
- 1
In a small bowl, combine the crushed saffron threads with the hot water. Let steep for 10-15 minutes to allow the color and flavor to develop.
⏱️ 15 min - 2
In a small skillet, melt the butter over medium heat. Add the barberries and granulated sugar, and cook for 2-3 minutes, stirring gently, until plumped. Set aside.
⏱️ 5 min - 3
In a large bowl, combine the parboiled rice, yogurt, vegetable oil, egg yolks, steeped saffron water, salt, and black pepper. Mix gently until all ingredients are well combined and the rice is evenly coated.
⏱️ 5 min
- 4
Preheat oven to 375°F.
⏱️ 10 min•🌡️ 375
- 5
Lightly grease a 9-inch glass pie pan. Pour half of the rice mixture into the prepared pie pan, spreading it evenly. Layer the plumped barberries over the rice. Top with the remaining rice mixture, gently pressing down to create an even layer.
⏱️ 5 min
- 6
Bake for 60 minutes, or until the bottom crust (tahdig) is deep golden brown and crispy. If using a glass pie pan, you can visually check the tahdig through the bottom.
⏱️ 60 min•🌡️ 375
- 7
Remove from oven and let cool slightly for 10-15 minutes. Place a serving platter over the pie pan and, with courage and grace, invert the tachin onto the platter.
⏱️ 15 min
- 8
Garnish with chopped tender herbs and serve immediately, cutting into square slices.
Kitchen Tools
Nutrition Facts (per serving)
This Saffron Rice Recipe Is My Fullest Expression of Iranian Food
Ingredients
For the Tachin
- 2 cups basmati rice, rinsed and parboiled
- 1 cup plain yogurt
- 1/4 cup vegetable oil
- 3 egg yolks
- 1/4 teaspoon saffron threads, crushed
- 1/4 cup hot water
- 1 teaspoon salt
- 1/4 teaspoon black pepper
For the Barberries
- 1/2 cup barberries
- 2 tablespoons butter
- 1 teaspoon granulated sugar
For Serving
- 1/2 cup tender herbs, chopped, for serving
Instructions
- 1
In a small bowl, combine the crushed saffron threads with the hot water. Let steep for 10-15 minutes to allow the color and flavor to develop.
⏱️ 15 min - 2
In a small skillet, melt the butter over medium heat. Add the barberries and granulated sugar, and cook for 2-3 minutes, stirring gently, until plumped. Set aside.
⏱️ 5 min - 3
In a large bowl, combine the parboiled rice, yogurt, vegetable oil, egg yolks, steeped saffron water, salt, and black pepper. Mix gently until all ingredients are well combined and the rice is evenly coated.
⏱️ 5 min - 4
Preheat oven to 375°F.
⏱️ 10 min•🌡️ 375 - 5
Lightly grease a 9-inch glass pie pan. Pour half of the rice mixture into the prepared pie pan, spreading it evenly. Layer the plumped barberries over the rice. Top with the remaining rice mixture, gently pressing down to create an even layer.
⏱️ 5 min - 6
Bake for 60 minutes, or until the bottom crust (tahdig) is deep golden brown and crispy. If using a glass pie pan, you can visually check the tahdig through the bottom.
⏱️ 60 min•🌡️ 375 - 7
Remove from oven and let cool slightly for 10-15 minutes. Place a serving platter over the pie pan and, with courage and grace, invert the tachin onto the platter.
⏱️ 15 min - 8
Garnish with chopped tender herbs and serve immediately, cutting into square slices.