Persian Saffron Rice (Tachin)
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5.0
87 reviews
Excellent
Persian Saffron Rice (Tachin)
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Recipe video above. This is a rice side dish that will steal the show! The rice stays fluffy and tastes quite rich, but it's not heavily flavoured (hence suitable as a side dish), yet is flavoured enough that you'll want to eat it plain. The barberries provide welcome pops of sour but don't fret if you can't find them, see Note 2 for substitutions. This rice dish will pair terrifically with any Persian / Middle Eastern / Lebanese / Gulf recipes. See in post for Persian Feast menu!
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Ingredients
Parboiled Rice:
- 2 cups / 360g basmati rice, uncooked (Note 1)
- 1 tbsp salt
- 3 litres / 3 quarts water
Barberries:
- 1/2 cup dried barberries (Note 2)
- 2 tbsp / 30g unsalted butter
- 1 1/2 tsp rose water (optional)
Saffron Rice:
- 1 tsp saffron threads (Note 3)
- 2 tbsp warm water
- 1 cup / 250 g PLAIN yogurt (I use Farmers Union Greek Yogurt)
- 1/2 cup / 125 ml oil , neutral (or butter!)
- 3 egg yolks (Note 4 for using leftover whites)
- 3/4 tsp salt
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Instructions
Parboiled Rice:
- Bring water to the boil in a large pot. Add salt and rice. Bring back up to the boil then cook for 5 minutes. Drain and leave to steam dry for 5 minutes.
Barberries:
- Melt butter in a small pan over medium heat. Add barberries and cook for about 1 1/2 minutes until they plump up (see video!).
- Remove from heat (they will shrivel quickly) then stir through rose water (if using).
Saffron Rice:
- Preheat oven to 200C/390F (standard) or 180C/350F (fan).
- Lightly grease a glass pie dish with oil.
- Ground saffron into powder (optional step). Add water and leave to seep for 10 minutes.
- Mix yogurt, egg, oil, saffron water and salt in a large bowl.
- Add rice, stir well.
- Pour half the rice in the pie dish, smooth surface. Top with 1/3 of the barberries.
- Cover with remaining rice, smooth surface, sprinkle over another 1/3 of the barberries. Press down firmly, cover with foil.
- Bake 60 - 80 minutes until the crust is deep golden all over.
- Rest for 10 minutes. Remove foil. Place serving plate on pie dish then flip upside down (it won't stick because of the oil, see video!).
- Scatter surface with remaining barberries then serve.
Notes
- Can be substituted with long grain or jasmine rice.
- A Persian ingredient found at speciality and ethnic stores. Tastes sour and provides great pops of colour. Can be substituted with 1 cup of dried sour cherries or cranberries or craisins.
- Can be substituted with 1/16 tsp of economical saffron powder. Basically, if saffron powder is around the same price as other spices, then it's the economical version ie not 100% saffron (saffron is the most expensive spice in the world). Grinding into powder is optional. I've done it without grinding and didn't notice a difference in overall colour though you do see little saffron strands (which is pretty!).
- Leftover egg whites – Here’s my list of what I do with them and all my egg white recipes can be found in this recipe collection.
- Slightly adapted from this Bon Appetit Crunchy Baked Saffron Rice.
- Nutrition per serving. Serves 8 to 12 as a side as part of a multi-course meal.
Nutrition Information
Show Details
Calories
360cal
(18%)
Carbohydrates
42g
(14%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Cholesterol
75mg
(25%)
Sodium
991mg
(41%)
Potassium
96mg
(3%)
Sugar
1g
(2%)
Vitamin A
190IU
(4%)
Vitamin C
0.2mg
(0%)
Calcium
55mg
(6%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 9- 12 people
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360cal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 75mg | 25% |
| Sodium | 991mg | 41% |
| Potassium | 96mg | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 190IU | 4% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 55mg | 6% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
87 reviews
Excellent
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