Persian Saffron Rice (Tachin)
User Reviews
5
Persian Saffron Rice (Tachin)
Description
The recipe begins by parboiling basmati rice with salt until partially cooked, then draining and resting it to dry. Barberries are gently cooked in butter until they plump, then mixed with optional rose water for aromatic depth. Saffron threads are steeped in warm water to release color and flavor, which is combined with yogurt, eggs, oil, and salt to create a saffron rice mixture.
Half of the rice mixture is spread into a greased baking dish, topped with evenly distributed barberries, then layered with the remaining rice and additional barberries. The dish is pressed firmly, covered with foil, and baked for 60 to 80 minutes until the exterior forms a deep golden crust. The final product balances the fragrant, creamy saffron rice with the tart, bright notes of barberries, accented by the texture of baked egg and yogurt binding.
Tachin is served as a side or main dish within Persian cuisine, pairing well with stews and grilled meats. The recipe notes suggest suitable substitutions such as long grain or jasmine rice, dried sour cherries in place of barberries, and economical saffron powder for cost considerations. Leftover egg whites from the recipe can be used in other preparations, minimizing waste. Resting after baking allows flavors to settle and the crust to firm up for easier serving.
Ingredients
Parboiled Rice:
- 2 cups / 360g basmati rice Note 1, uncooked
- 1 tbsp salt
- 3 litres / 3 quarts water
Barberries:
- 1/2 cup barberries Note 2, dried
- 2 tbsp / 30g butter unsalted
- 1 1/2 tsp rose water (optional)
Saffron Rice:
- 1 tsp saffron Note 3, threads
- 2 tbsp water warm
- 1 cup / 250 g PLAIN yogurt (I use Farmers Union Greek Yogurt)
- 1/2 cup / 125 ml neutral cooking oil neutral (or butter!, generic cooking oil
- 3 egg Note 4 for using leftover whites, yolk
- 3/4 tsp salt
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
- Long grain or jasmine rice can be used instead of basmati if unavailable.
- Dried sour cherries, cranberries, or craisins can substitute for barberries when they are not accessible.
- Economic saffron powder can be used as an alternative to saffron threads; grinding the threads into powder is optional.
- Leftover egg whites from this recipe can be saved and used in other egg white-based dishes to reduce waste.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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