Name: Caramelized Onion, Cranberry and Rosemary Tahchin Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: Persian
Ingredients: 2 cups basmati rice; Salt and black pepper, to taste; 2 tablespoons unsalted butter; 1/3 cup plus 2 tablespoons neutral oil (vegetable or canola), plus more for the pie dish; 2 medium yellow onions, thinly sliced; 1 cup dried cranberries or dried cherries; 2 tablespoons finely chopped rosemary; 1 teaspoon saffron threads; 2 tablespoons hot water; 3 egg yolks; 1 cup plain full-fat yogurt (not Greek)

Introduction

This Caramelized Onion, Cranberry, and Rosemary Tahchin is a fragrant Persian rice cake that combines tender basmati rice with sweet and savory flavors. The saffron adds a golden hue and subtle aroma, while the crispy crust offers a delightful texture contrast. It’s an impressive yet approachable dish perfect for special occasions or a comforting meal.

A round, golden-brown crispy rice cake sits on a white plate with a slice cut out, revealing vibrant yellow rice inside. The top layer is a thick, crunchy crust with a rich, slightly charred texture. On top of the cake and on the cut slice, there is a pile of dark caramelized onions mixed with small dark red dried berries. A shiny golden spoon rests beside the plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups basmati rice

Salt and black pepper, to taste

2 tablespoons unsalted butter

1/3 cup plus 2 tablespoons neutral oil (such as vegetable or canola), plus more for the pie dish

2 medium yellow onions, thinly sliced

1 cup dried cranberries or dried cherries

2 tablespoons finely chopped rosemary

1 teaspoon saffron threads

3 egg yolks

1 cup plain full-fat yogurt (not Greek)

Instructions

Step 1: Bring a large pot of water to a boil. Meanwhile, place the rice in a large bowl and fill with lukewarm water. Use your hands to agitate the rice, then drain. Repeat 2 to 4 times until the water is mostly clear, then drain thoroughly.

Step 2: When the water is boiling, season generously with salt. Add the rice and stir occasionally to prevent sticking. Cook until the rice begins to rise to the top and is tender but still slightly firm, about 4 to 8 minutes. Drain and rinse the rice with cold water.

Step 3: While the rice cooks, heat the butter and 2 tablespoons oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until deep golden brown and fragrant, about 12 to 15 minutes. Remove from heat, add the cranberries, and stir to warm and plump them up. Reserve about 1/2 cup of this mixture for garnishing. Stir the rosemary into the remaining onion mixture and set aside.

Step 4: Preheat the oven to 400°F and position the rack in the lower third. Finely grind the saffron threads and combine with 2 tablespoons hot water in a large bowl. Let steep for 5 minutes. Stir in the egg yolks, yogurt, and remaining 1/3 cup of oil. Season with salt. Add the rice and gently toss until all grains are coated and colored yellow.

Step 5: Lightly oil a deep 10-inch glass pie dish. Press one-third of the saffron rice mixture into the dish evenly using your hands or a measuring cup. Fold the rosemary-onion mixture into the remaining rice, then layer it on top. Press gently to flatten the surface.

Step 6: Cover the dish tightly with foil and bake for 65 to 80 minutes, until a deep golden crust forms on the bottom and sides. Let cool for 10 minutes, then carefully invert onto a large plate. Scatter the reserved cranberry-onion mixture over the top and serve warm.

Tips & Variations

Soak the saffron in warm water to enhance its color and flavor before mixing it with the rice.

Use dried cherries instead of cranberries for a slightly different tartness and sweetness.

For a richer crust, brush the bottom of the dish with a little melted butter before pressing in the rice.

Make sure to use plain yogurt, not Greek, for the right texture and moisture.

Leftover tahchin can be reheated gently in the oven to preserve the crust’s crispness.

FAQs

Can I use regular white rice instead of basmati?

Basmati rice is preferred because of its fragrance and fluffy texture. Using other types of white rice may change the texture and flavor, but it can still work if you adjust cooking times accordingly.

Is it necessary to par-cook the rice before baking?

Yes, par-cooking the rice ensures it finishes perfectly in the oven without becoming mushy. It should be tender but still have a slight bite before layering and baking.