Tachin (Persian Saffron Rice)
Servings: 4-6
Ingredients
1 1/2 cups white basmati rice
3 cups water
1 cup full fat yogurt
3 egg yolks
2 tsp salt
A pinch of RawSpiceBar Saffron Threads, soaked in 2 tbsp hot water
Pomegranates, mint, or yogurt, for serving
Directions
- Soak rice in 3 cups of water with a large pinch of salt (about 2 tsp). Let the rice soak overnight or a few hours. Strain and wash the rice a few times in cold water. Rinse until the rice water is clear.
- Preheat oven to 350º F. Boil three cups of water and add rice. Once partially cooked (about 15-20 minutes), strain the liquid and wash with cold water. Then strain the water again.
- Mix the yogurt and egg yolks together and add to the rice. Add saffron water to the rice and mix carefully.
- Grease a 9x13 baking dish with butter or cooking spray. Lay down rice.
- Bake in the oven until the rice turns a dark, golden brown, forming a nice a tahdig, about 30-45 minutes.
- When cooked, allow it to settle and then use a large baking sheet to flip the tachin over, allowing it to come out (it should come out in one piece). Serve with pomegranates, mint, or yogurt and enjoy!
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