Tachin (Persian Saffron Baked Rice)

saffron

🥗Healthier: turmeric

💰Cheaper: annatto

Turmeric provides color and flavor at a lower cost.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu offers a plant-based option while chickpeas are budget-friendly.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories and adds creaminess.

barberries

🥗Healthier: dried cranberries

💰Cheaper: raisins

Dried cranberries or raisins can substitute for sweetness.

Bring water to the boil in a large pot. Add salt and rice. Bring back up to the boil then cook for 5 minutes. Drain and leave to steam dry for 5 minutes.

Melt butter in a small pan over medium heat. Add barberries and cook for about 1 1/2 minutes until they plump up.

Remove from heat then stir through rose water (if using).

Preheat oven to 200C/390F (standard) or 180C/350F (fan).

Lightly grease a glass pie dish with oil.

Ground saffron into powder (optional step). Add water and leave to seep for 10 minutes.

Mix yogurt, egg, oil, saffron water and salt in a large bowl.

Add rice, stir well.

Pour half the rice in the pie dish, smooth surface. Top with 1/3 of the barberries.

Cover with remaining rice, smooth surface, sprinkle over another 1/3 of the barberries. Press down firmly, cover with foil.

Bake 60 - 80 minutes until the crust is deep golden all over.

Rest for 10 minutes. Remove foil. Place serving plate on pie dish then flip upside down.

Scatter surface with remaining barberries then serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens