Baked & Bejeweled Tahchin
Baked & Bejeweled Tahchin
Ingredients
For the Basmati Rice
- 2 cups Basmati rice, washed
- 2 teaspoons salt, for boiling water
For the Onion & Dried Fruit Mixture
- 4 tablespoons unsalted butter
- 2 tablespoons canola oil
- 2 yellow onions, sliced
- 2 garlic cloves, sliced
- 1 cup pistachios, shelled, unsalted
- 1 cup dried cranberries
- 2 tablespoons fresh dill, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Saffron-Yogurt Rice Base
- 1/2 teaspoon saffron threads, crushed
- 2 tablespoons warm water
- 1 1/2 cups full-fat plain yogurt, such as Greek yogurt
- 2 large egg yolks
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 2 tablespoons vegetable oil, for greasing pan
Instructions
- 1
Prepare the Basmati Rice: Bring a large pot of heavily salted water to a rolling boil. Add the washed Basmati rice and cook for 5-8 minutes, or until the rice is al dente (still firm but not hard). Drain the rice thoroughly in a fine-mesh sieve and rinse briefly with cold water to stop the cooking process. Set aside to cool slightly.
⏱️ 15 min
- 2
Steep the Saffron: While the rice cooks, crush the saffron threads to a rough powder using a pestle and mortar or the back of a spoon. Transfer the crushed saffron to a small bowl and add 2 tablespoons of warm water. Let it steep for at least 10 minutes to release its color and aroma.
⏱️ 10 min
- 3
Make the Onion & Dried Fruit Mixture: In a large skillet, melt 4 tablespoons of unsalted butter with 2 tablespoons of canola oil over medium heat. Add the sliced yellow onions and cook, stirring occasionally, until they turn golden brown and caramelized, about 15-20 minutes. If dark spots appear too quickly, stir in 2 tablespoons of water to help deglaze and prevent burning. Add the sliced garlic cloves during the last 5 minutes of cooking.
⏱️ 20 min
- 4
Finish the Topping: Stir in the pistachios and dried cranberries into the golden-brown onion mixture. Cook for another 2-3 minutes, until the pistachios sizzle and the cranberries plump. Remove from heat and stir in the chopped fresh dill. Season with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper to taste. Set aside.
⏱️ 5 min
- 5
Prepare the Saffron-Yogurt Rice Base: In a large mixing bowl, combine the full-fat plain yogurt, egg yolks, 1 teaspoon of salt, and the steeped saffron mixture. Whisk until well combined. Add 2 tablespoons of melted unsalted butter and mix thoroughly.
⏱️ 5 min
- 6
Combine Rice for the Base: Gently fold 4 cups of the cooled cooked Basmati rice into the saffron-yogurt mixture until every grain is coated. Be careful not to mash the rice.
⏱️ 5 min
- 7
Assemble the Tahchin: Preheat your oven to 375°F. Grease a 9-inch springform pan or an oven-safe pot (with a tight-fitting lid) generously with 2 tablespoons of vegetable oil. Press the saffron-yogurt rice mixture evenly into the bottom of the prepared pan, creating a firm, compact layer. This will form the crispy tahdig.
⏱️ 10 min•🌡️ 375
- 8
Layer the Tahchin: Spread the onion and dried fruit mixture evenly over the saffron-yogurt rice layer. Top with the remaining 2 cups of plain cooked Basmati rice, gently pressing down to create an even surface. Cover the pan tightly with aluminum foil (or use the pot's lid).
⏱️ 5 min
- 9
Bake the Tahchin: Bake for 45-60 minutes, or until the bottom layer (tahdig) is golden brown and crispy. To check, you can carefully lift a small portion from the edge with a spoon. If using a springform pan, you may need to bake uncovered for the last 10-15 minutes to ensure crispiness.
⏱️ 60 min•🌡️ 375
- 10
Rest and Serve: Once baked, remove the Tahchin from the oven and let it rest for 10-15 minutes. This allows the tahdig to firm up and makes inversion easier. To serve, carefully invert the Tahchin onto a large serving platter. Garnish with extra pistachios or fresh dill, if desired. Slice into wedges and serve warm.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Baked & Bejeweled Tahchin
Ingredients
For the Basmati Rice
- 2 cups Basmati rice, washed
- 2 teaspoons salt, for boiling water
For the Onion & Dried Fruit Mixture
- 4 tablespoons unsalted butter
- 2 tablespoons canola oil
- 2 yellow onions, sliced
- 2 garlic cloves, sliced
- 1 cup pistachios, shelled, unsalted
- 1 cup dried cranberries
- 2 tablespoons fresh dill, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Saffron-Yogurt Rice Base
- 1/2 teaspoon saffron threads, crushed
- 2 tablespoons warm water
- 1 1/2 cups full-fat plain yogurt, such as Greek yogurt
- 2 large egg yolks
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 2 tablespoons vegetable oil, for greasing pan
Instructions
- 1
Prepare the Basmati Rice: Bring a large pot of heavily salted water to a rolling boil. Add the washed Basmati rice and cook for 5-8 minutes, or until the rice is al dente (still firm but not hard). Drain the rice thoroughly in a fine-mesh sieve and rinse briefly with cold water to stop the cooking process. Set aside to cool slightly.
⏱️ 15 min - 2
Steep the Saffron: While the rice cooks, crush the saffron threads to a rough powder using a pestle and mortar or the back of a spoon. Transfer the crushed saffron to a small bowl and add 2 tablespoons of warm water. Let it steep for at least 10 minutes to release its color and aroma.
⏱️ 10 min - 3
Make the Onion & Dried Fruit Mixture: In a large skillet, melt 4 tablespoons of unsalted butter with 2 tablespoons of canola oil over medium heat. Add the sliced yellow onions and cook, stirring occasionally, until they turn golden brown and caramelized, about 15-20 minutes. If dark spots appear too quickly, stir in 2 tablespoons of water to help deglaze and prevent burning. Add the sliced garlic cloves during the last 5 minutes of cooking.
⏱️ 20 min - 4
Finish the Topping: Stir in the pistachios and dried cranberries into the golden-brown onion mixture. Cook for another 2-3 minutes, until the pistachios sizzle and the cranberries plump. Remove from heat and stir in the chopped fresh dill. Season with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper to taste. Set aside.
⏱️ 5 min - 5
Prepare the Saffron-Yogurt Rice Base: In a large mixing bowl, combine the full-fat plain yogurt, egg yolks, 1 teaspoon of salt, and the steeped saffron mixture. Whisk until well combined. Add 2 tablespoons of melted unsalted butter and mix thoroughly.
⏱️ 5 min - 6
Combine Rice for the Base: Gently fold 4 cups of the cooled cooked Basmati rice into the saffron-yogurt mixture until every grain is coated. Be careful not to mash the rice.
⏱️ 5 min - 7
Assemble the Tahchin: Preheat your oven to 375°F. Grease a 9-inch springform pan or an oven-safe pot (with a tight-fitting lid) generously with 2 tablespoons of vegetable oil. Press the saffron-yogurt rice mixture evenly into the bottom of the prepared pan, creating a firm, compact layer. This will form the crispy tahdig.
⏱️ 10 min•🌡️ 375 - 8
Layer the Tahchin: Spread the onion and dried fruit mixture evenly over the saffron-yogurt rice layer. Top with the remaining 2 cups of plain cooked Basmati rice, gently pressing down to create an even surface. Cover the pan tightly with aluminum foil (or use the pot's lid).
⏱️ 5 min - 9
Bake the Tahchin: Bake for 45-60 minutes, or until the bottom layer (tahdig) is golden brown and crispy. To check, you can carefully lift a small portion from the edge with a spoon. If using a springform pan, you may need to bake uncovered for the last 10-15 minutes to ensure crispiness.
⏱️ 60 min•🌡️ 375 - 10
Rest and Serve: Once baked, remove the Tahchin from the oven and let it rest for 10-15 minutes. This allows the tahdig to firm up and makes inversion easier. To serve, carefully invert the Tahchin onto a large serving platter. Garnish with extra pistachios or fresh dill, if desired. Slice into wedges and serve warm.
⏱️ 15 min