Description
A fragrant and visually stunning Persian-inspired tahchin made with caramelized onions, tart cranberries, and aromatic rosemary layered with saffron-infused basmati rice, yogurt, and egg yolks, then baked to form a golden, crispy crust.
Ingredients
Scale
Rice
- 2 cups basmati rice
- Salt and black pepper, to taste
Onion Mixture
- 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
Saffron Mixture
- 1 teaspoon saffron threads
- 2 tablespoons hot water
- 3 egg yolks
- 1 cup plain full-fat yogurt (not Greek)
Instructions
- Prep and Rinse Rice: Place the rice in a large bowl and fill with lukewarm water. Agitate the rice gently with your hands, then discard the water. Repeat 2 to 4 times until the water is mostly clear. Drain the rice well.
- Parboil the Rice: Bring a large pot of salted water to a boil. Add the rice and stir occasionally to prevent sticking. Cook for 4 to 8 minutes until the rice grains begin rising to the surface, tender but with a slight bite. Drain in a colander and rinse under cold water to stop cooking.
- Caramelize Onions: Heat butter and 2 tablespoons of oil in a large skillet over medium-high heat. Add thinly sliced onions and cook, stirring occasionally, until deep golden brown and fragrant, about 12 to 15 minutes. Remove from heat, add cranberries to warm and plump them. Set aside 1/2 cup of this mixture for garnish.
- Prepare Saffron Mixture: Finely grind saffron threads and soak them in 2 tablespoons of hot water for 5 minutes to extract color. In a large bowl, whisk in egg yolks, yogurt, and remaining 1/3 cup oil. Season with salt. Add parboiled rice and gently toss until all grains are evenly coated and yellow-tinted.
- Layer Rice and Onion Mixture: Oil a deep 10-inch glass pie dish. Spread about a third of the saffron rice in the bottom, pressing gently with palms or a measuring cup to compact. Fold the rosemary-onion mixture into the remaining rice and layer on top, pressing down to create a flat surface.
- Bake the Tahchin: Cover the dish tightly with foil. Bake in a 400°F oven on the lower-third rack for 65 to 80 minutes until the bottom and edges develop a deep golden brown crust. Let cool for 10 minutes before uncovering.
- Serve: Place a large plate or platter on top of the dish, and using kitchen towels for grip, invert the tahchin onto the plate. Scatter the reserved cranberry-onion mixture over the top and serve warm.
Notes
- The rice should be parboiled, not fully cooked, to ensure a perfect texture in the tahchin.
- Use saffron threads for authentic color and flavor; avoid pre-ground saffron powder.
- Be gentle when mixing the rice with the yogurt mixture to keep the grains intact.
- Adjust baking time if using a different size or type of baking dish.
- Leftovers reheat well in the oven to maintain crispness.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Persian
Keywords: Persian tahchin, caramelized onion recipe, cranberry rice dish, saffron rice bake, vegetarian Persian food
