Denise says:

  • Tahchin is a baked Persian saffron rice dish which is crunchy on the outside and fluffy on the inside. It’s seasoned enough to eat plain but terrific paired with even heavily spiced mains especially at Rosh Hashanah.
  • The crunchy crust, known as Tahdig, is the best bit!
  • Preparation Time:  25 minutes
  •  Cooking Time: 50 minutes
  • Serves: 12 people

Ingredients:

  • 1 teaspoon saffron threads
  • 150ml warm water
  • 600g basmati rice
  • 1 litre salted boiling water (use 1 tablespoon salt)
  • 100ml plant based natural yoghurt
  • 2 tablespoons vegetable oil
  • 180g dried cherries or barberries – finely chopped, soaked in boiling water for 10 minutes then drained
  • Grated zest of 2 oranges
  • 3 teaspoons ground cinnamon
  • Garnish:
  • 3 tablespoons pistachios – roughly chopped -optional
  • 1 tablespoon dried cherries
  • 1 tablespoon chopped parsley

Method

  1. Mix the saffron into 150ml warm water and leave for 10 minutes to release all of its flavour.
  2. Cook the rice in a saucepan of 1 litre salted boiling water, plus saffron water for about 8-10 minutes.
  3. In a medium bowl, combine 200g of the cooked rice, the yogurt and oil and mix thoroughly.
  4. Line a 25cm saucepan with baking parchment and spread the rice-yogurt-oil mixture evenly on the bottom.
  5. To the remaining rice mixture, add the dried cherries, orange zest, and cinnamon. Spoon this over the yoghurt mixture and press down into the saucepan.
  6. Cover the saucepan and cook over low heat for 25-30 minutes or until the rice around the edges is golden and crispy. Be sure not to burn the bottom layer of the rice, though you do want a nice crust.
  7. Remove the lid, invert a large serving plate over the saucepan, and carefully flip over the saucepan.
  8. Sprinkle the tahdig with the dried cherries, pistachios and parsley.
  9. Serve immediately.
Tagged in: Basmati Rice, Cinnamon, dried cherries, Parsley, Persian, Pistachio Nuts, Saffron, Vegetable Oil