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Persian Saffron Rice (Tachin)

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!

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 20 mins
Servings: 9 - 12 people
Calories: 360 kcal
Course: Side Dish
Cuisine: Persian

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

Instructions

Parboiled Rice:
    Cup of Yum
  1. 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:
  1. 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!).
  2. Remove from heat (they will shrivel quickly) then stir through rose water (if using).
Saffron Rice:
  1. Preheat oven to 200C/390F (standard) or 180C/350F (fan).
  2. Lightly grease a glass pie dish with oil.
  3. Ground saffron into powder (optional step). Add water and leave to seep for 10 minutes.
  4. Mix yogurt, egg, oil, saffron water and salt in a large bowl.
  5. Add rice, stir well.
  6. Pour half the rice in the pie dish, smooth surface. Top with 1/3 of the barberries.
  7. Cover with remaining rice, smooth surface, sprinkle over another 1/3 of the barberries. Press down firmly, cover with foil.
  8. Bake 60 - 80 minutes until the crust is deep golden all over.
  9. 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!).
  10. 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

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

% 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.