📝 About This Recipe
Tahchin is the crown jewel of Persian rice dishes, a majestic savory cake characterized by its vibrant saffron hue and a signature 'Tahdig'—a crisp, golden-brown crust that shatters delightfully with every bite. This version features a hidden layer of melt-in-your-mouth braised lamb nestled within yogurt-marinated Basmati rice, perfumed with the intoxicating aroma of blooming saffron. It is a celebratory masterpiece that balances the richness of egg yolks and yogurt with the tart pop of ruby-red barberries.
🥗 Ingredients
The Meat Filling
- 1.5 lbs Lamb shoulder or beef chuck (cut into 1-inch cubes)
- 1 large Yellow onion (finely diced)
- 1 teaspoon Turmeric powder
- 1 Cinnamon stick
- 1/2 teaspoon Black pepper (freshly cracked)
The Rice and Saffron Yogurt Base
- 3 cups Extra-long grain Basmati rice (washed and soaked in salted water for 2 hours)
- 1.5 cups Greek yogurt (full-fat, at room temperature)
- 3 large Egg yolks
- 1/2 teaspoon Saffron threads (ground and dissolved in 3 tbsp hot water)
- 4 tablespoons Unsalted butter (melted)
- 1/4 cup Vegetable oil (high smoke point oil for the crust)
The Garnish
- 1/2 cup Dried barberries (Zereshk) (rinsed and drained)
- 2 tablespoons Slivered pistachios (for color and crunch)
- 1 teaspoon Granulated sugar (to balance barberry tartness)
👨🍳 Instructions
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1
In a heavy-bottomed pot, sauté the diced onions in a tablespoon of oil until translucent. Add the meat cubes, turmeric, and black pepper, searing until the meat is browned on all sides.
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2
Add the cinnamon stick and enough water to just cover the meat (about 2 cups). Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until the meat is fork-tender and the liquid has mostly evaporated into a thick sauce.
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3
While the meat cooks, prepare the saffron. Grind the threads with a pinch of sugar and steep in 3 tablespoons of boiling water for at least 15 minutes to release the deep crimson color.
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4
Parboil the rice: Bring a large pot of salted water to a rolling boil. Drain the soaked rice and add it to the pot. Boil for 6-8 minutes until the grains are soft on the outside but still have a firm 'al dente' bite in the middle. Drain and rinse with cold water.
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5
In a large mixing bowl, whisk together the Greek yogurt, egg yolks, the prepared saffron liquid, melted butter, and a teaspoon of salt until the mixture is a uniform, vibrant orange.
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6
Gently fold the parboiled rice into the yogurt mixture until every grain is coated. Be careful not to break the long grains.
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7
Preheat your oven to 375°F (190°C). Generously coat the bottom and sides of a glass baking dish (9x13 or round) with 1/4 cup of vegetable oil.
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8
Spread half of the saffron rice mixture into the bottom of the dish, pressing down firmly with the back of a spoon to create a compact layer.
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9
Layer the cooked meat (discard the cinnamon stick) evenly over the rice, leaving a 1-inch border around the edges so the meat doesn't touch the glass and burn.
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10
Cover the meat with the remaining rice mixture, smoothing the top and pressing down gently to seal the layers.
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11
Cover the dish tightly with aluminum foil. Bake for 75-90 minutes. Check the bottom of the glass dish; the rice should be a deep, uniform golden-brown.
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12
While the rice bakes, quickly sauté the barberries in a teaspoon of butter and sugar for 1 minute until they plump up. Do not burn them.
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13
Remove the Tahchin from the oven and let it sit for 5 minutes. Run a knife around the edges, place a large platter over the dish, and confidently flip it over. The cake should release as one solid piece.
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14
Garnish the top with the sautéed barberries and slivered pistachios before slicing into squares or wedges.
💡 Chef's Tips
Always use a glass (Pyrex) baking dish if you are a beginner; it allows you to see the color of the crust (Tahdig) to ensure it doesn't burn. Do not skip soaking the rice; this strengthens the grains and ensures they grow to their maximum length without breaking. Ensure your yogurt is full-fat and at room temperature to prevent the mixture from curdling when mixed with the rice. If the meat has too much liquid after cooking, reduce it further; excess moisture will make the rice cake soggy instead of crispy. For an even more aromatic experience, add a teaspoon of rosewater to the yogurt mixture.
🍽️ Serving Suggestions
Serve with a side of Mast-o-Khiar (Persian cucumber and herb yogurt dip) to balance the richness. A crisp Salad Shirazi (diced cucumber, tomato, and onion) provides a refreshing acidic contrast. Pair with pickled vegetables (Torshi) for a traditional tangy accompaniment. Serve hot alongside a glass of Doogh (savory yogurt drink with dried mint). Complement the meal with a plate of fresh herbs (Sabzi Khordan) and radishes.