Tahchin
(Persian Saffron Rice)

This Persian rice dish is famous for its golden, crispy crust and creamy rice filling. Served as a main course or a side dish, tahchin a perfect Persian holiday treat.

Tahchin (Persian Saffron Rice)

Tahchin (Persian Saffron Rice)

Recipe by Siavash HaghtalabCourse: DinnerCuisine: PersianDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 3 Cups rice (Jasmin, Basmati, or any long grain rice)

  • 3 Teaspoons saffron

  • 3 Cups full-fat yogurt (try Butterworks yogurt from the coop!)

  • 4 egg yolks

  • 1⁄4 Cup cooking oil

  • Salt (to taste)

  • Pistachios and/or cardamom pods (optional)

Directions

  • Grind and steep the saffron. One way to do this is by placing a couple of ice cubes on the saffron; oncet hey’ve melted, add hot water.
  • Bring 12 cups of water to a boil in a large pot. Add the rice and salt to the boiling water. The water should be salty like seawater. Cook the rice in the water for 5 mins. Drain and rinse the rice in a colander.
  • In a large bowl, mix the yogurt, saffron tea, egg yolks and salt to taste. Mix in the rice and pistachios and cardamom, if using.
  • Heat cooking oil in a large, non-stick pan or pot with a lid over medium-high heat until the oil is shimmering.
  • Add the rice mixture to the pan, flatten it gently, and then cover with the lid and cook for 10 mins on medium-high heat.
  • After 10 mins, reduce the heat to medium-low and cook for another 35 minutes or until the bottom of the rice is golden and crispy.
  • Flip the rice into a platter and serve.