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Tachin Recipe

Ingredients

  • 4 servings

  • 2 teaspoons kosher salt, plus more

  • 2 cups basmati rice

  • 2 tablespoons unsalted butter

  • ½ cup dried barberries or 1 cup dried tart cherries

  • 1 teaspoon rose water (optional)

  • 1 teaspoon saffron threads, finely ground

  • 3 large egg yolks

  • 1 cup plain whole-milk yogurt (not Greek)

  • ½ cup grapeseed or vegetable oil, plus more for dish

Preparation

  1. Start by bringing a large pot of water to a boil, and add about ½ cup of salt (equivalent to 2 large palmfuls). While waiting for the water to boil, rinse the rice in lukewarm water using a strainer or sieve. Swirl the rice around with your hands to remove excess starch. Continue rinsing until the water runs clear.
  2. Once the water is boiling, add the rinsed rice to the pot and stir it gently to prevent sticking. Cook the rice, stirring occasionally, until it begins to rise to the top and is tender but still slightly firm, which typically takes about 6 to 8 minutes. Drain the cooked rice and rinse it with cold water.
  3. In a medium skillet over medium-low heat, melt the butter. Add the barberries and cook them, stirring often, until they plump slightly and become warmed through, usually about 2 minutes. Remove the skillet from the heat and stir in the rose water if you’re using it.
  4. Preheat the oven to 400°F and position a rack in the lower third. In a large bowl, combine the saffron with 2 tablespoons of hot water and let it sit for 10 minutes to steep and extract as much color as possible. Then, mix in the egg yolks, yogurt, ½ cup of oil, and 2 teaspoons of salt. Add the cooked rice to this mixture and gently toss to ensure that every grain is coated.
  5. Grease a 10-inch diameter glass pie dish with oil. Spread half of the rice mixture into the dish and use your hands or a measuring cup to gently pack and compact the rice. Sprinkle half of the cooked barberries over the rice layer, then add the remaining rice on top. Press down firmly this time to aid in unmolding later.
  6. Cover the dish tightly with foil and bake it in the preheated oven for 65 to 80 minutes, or until the rice on the bottom and around the edges turns a deep golden brown. Allow the dish to cool for 10 minutes, then remove the foil. Use a knife to loosen the rice around the edges. Place a large plate on top of the dish and invert it to release the rice “cake” onto the plate. Sprinkle the remaining barberries over the top before serving.

Recipe courtesy of. Andy Baraghani 

https://www.bonappetit.com/recipe/crunchy-baked-saffron-rice-with-barberries

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