Persian Saffron Rice (Tachin)
Total Time
1 hour and 20 minutes
Prep Time
15 minutes
Cook Time
1 hour and 5 minutes
Rating
4.97 out of 5 stars
(29)
Ingredients
9 servings
- 2 cups / 360g basmati rice, uncooked (Note 1)
- 1 tbsp salt
- 3 litres / 3 quarts water
- 1/2 cup dried barberries (Note 2)
- 2 tbsp / 30g unsalted butter
- 1 1/2 tsp rose water (optional)
- 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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Preparation
Step 1
Parboiled Rice:
Step 2
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.
Step 3
Barberries:
Step 4
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!).
Step 5
Remove from heat (they will shrivel quickly) then stir through rose water (if using).
Step 6
Saffron Rice:
Step 7
Preheat oven to 200C/390F (standard) or 180C/350F (fan).
Step 8
Lightly grease a glass pie dish with oil.
Step 9
Ground saffron into powder (optional step). Add water and leave to seep for 10 minutes.
Step 10
Mix yogurt, egg, oil, saffron water and salt in a large bowl.
Step 11
Add rice, stir well.
Step 12
Pour half the rice in the pie dish, smooth surface. Top with 1/3 of the barberries.
Step 13
Cover with remaining rice, smooth surface, sprinkle over another 1/3 of the barberries. Press down firmly, cover with foil.
Step 14
Bake 60 - 80 minutes until the crust is deep golden all over.
Step 15
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!).
Step 16
Scatter surface with remaining barberries then serve.
Step 17
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