Insanely addictive crispy rice (Persian tahchin)

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric provides color at a lower cost.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while thighs are more economical.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories and higher in protein.

barberry

🥗Healthier: cranberries

💰Cheaper: raisins

Cranberries add tartness similar to barberries.

Rinse the rice three or four times to remove excess starch.

Soak the rice in water with 3 tablespoons of salt for at least 2 hours.

Prepare saffron by adding it to a small cup with boiling water to infuse.

Wash the barberries and soak them for 10 minutes to plump them up.

Heat a skillet over medium-high heat, add oil, and sauté the barberries with 1 teaspoon of sugar for less than a minute.

Drain the rice and add it to a pot of fresh boiling water, parboiling for about 3 minutes until it starts to rise to the surface.

Test a few grains; they should not completely disappear when pressed between fingers.

Drain the rice and set the pot aside.

Lightly beat an egg and mix it into 1 cup of yogurt along with 1 teaspoon of saffron water.

Take 2 to 2.5 cups of the parboiled rice and mix it with the yogurt mixture until well-coated.

Oil the bottom of the pot and place a piece of parchment paper inside.

Add more vegetable oil on top of the parchment and spread the yogurt rice to cover the bottom of the pot.

Layer the remaining parboiled rice with the barberries and saffron on top.

Add 2 pats of butter on top of the rice.

Make holes in the rice to allow moisture to escape.

Line the lid of the pot with a clean cloth to absorb moisture while steaming.

Heat on medium for about 5 minutes to start developing the crispy crust.

Lower the flame to the lowest setting and steam for roughly 30 minutes until the rice is tender and fluffy.

Listen for a sizzling sound to indicate it is ready.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens