Description
Persian Saffron Rice, also known as Tachin, is a fragrant and visually stunning rice dish featuring saffron-infused rice layered with tangy yogurt, barberries, and a golden crust. This traditional Iranian recipe combines the floral essence of rose water, the vibrant color of saffron, and the tartness of dried barberries, all cooked to perfection for a delicious and elegant meal serving up to 12 people.
Ingredients
Scale
Rice and Cooking
- 2 cups / 360g basmati rice, uncooked
- 1 tbsp salt
- 3 litres / 3 quarts water
Fruit and Flavorings
- 1/2 cup dried barberries
- 1 1/2 tsp rose water (optional)
- 1 tsp saffron threads
- 2 tbsp warm water
Fat and Dairy
- 2 tbsp / 30g unsalted butter
- 1 cup / 250g plain yogurt (preferably Farmers Union Greek Yogurt)
- 1/2 cup / 125 ml neutral oil (or butter)
- 3 egg yolks
- 3/4 tsp salt
Instructions
- Soak and Parboil the Rice: Rinse the basmati rice under cold running water until the water runs clear to remove excess starch. In a large pot, bring 3 litres of water to a boil. Add 1 tablespoon of salt and the soaked, drained rice. Cook until the rice is partly cooked (about 5-7 minutes), then drain and set aside.
- Prepare Saffron and Barberries: Soak the saffron threads in 2 tablespoons of warm water to extract color and aroma. Rinse the dried barberries thoroughly to remove dirt and bitterness. In a small pan, melt the butter and lightly fry the barberries until they puff up slightly; be careful not to burn them. Optionally, add rose water to the barberries for a floral note.
- Mix Yogurt and Egg Mixture: In a mixing bowl, combine the plain yogurt, neutral oil or melted butter, egg yolks, 3/4 teaspoon salt, and the saffron water mixture. Stir until well blended.
- Layer the Rice: Grease the bottom and sides of a non-stick or heavy-bottomed pot generously with oil or butter. Spread a thin layer of the yogurt and egg mixture followed by a layer of rice to cover the base. Scatter some fried barberries on top. Add remaining rice, then cover the top with plain rice mixed slightly with saffron water for color if desired. Press the layers gently.
- Cook the Tachin: Cover the pot with a tight lid wrapped in a clean towel to soak up steam. Place on low heat and cook for about 45-60 minutes to allow the bottom to form a crispy golden crust (tahdig). Avoid opening the lid during cooking.
- Serve: When done, carefully invert the pot onto a serving platter so the golden crust is on top. Garnish with additional barberries if desired. Serve hot as a main or side dish.
Notes
- Note 1: Use good quality basmati rice for authentic flavor and texture.
- Note 2: Barberries add a tart contrast; rinse them well to reduce bitterness.
- Note 3: Saffron can be substituted with turmeric but saffron provides distinctive aroma and color.
- Note 4: Egg whites can be reserved for other recipes like meringues or omelets.
- Ensure the pot used for cooking tachin has a thick bottom to prevent burning the crust.
- Wrapping the lid with a towel helps to trap moisture and steam the rice perfectly.
