Parsian Crunchy Baked Saffron Rice (Tachin) Recipe

Name: Parsian Crunchy Baked Saffron Rice (tachin) Recipe
Total time: 60 min
Yield: 9
Cuisine: Middle Eastern

Recipe By Sabrina Yasmin

#Rice Tachin, also spelled as tah chin, is an Iranian rice cake primarily consisting of rice, yogurt, saffron, and eggs. Also known as tahcheen, this crispy baked Persian rice is often layered with meat, dried fruit, spices, and presented in a rectangular shape.

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Parsian Crunchy Baked Saffron Rice (Tachin)

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Ingredients for Parsian Crunchy Baked Saffron Rice (Tachin) Recipe

0.11 cup Basmati rice
0.11 teaspoon Salt
0.22 litre Water
0.89 Pieces Saffron thread
0.22 tablespoon Warm Water
0.06 cup Plain yoghurt
0.03 cup th cup cooking oil(neutral flavour) like sunflower oil/corn oil
0.22 Pieces Egg yolks
0.11 teaspoon kewra water/rose water
0.03 teaspoon Salt
0.11 cup Dry cranberries
0.03 cup Brown Sugar
0.11 tablespoon Unsalted butter
0.11 teaspoon kewra water/rose water
0.33 tablespoon kewra water/rose water
0.11 tablespoon sliced pistachios

Directions: Parsian Crunchy Baked Saffron Rice (tachin) Recipe

STEP 1.Wash and rinse basmati rice properly and then soak in water for atleast 1/2 an hour.
STEP 2.Bring water to the boil in a large pot. Discard water from the soaked rice and add in to the boiling water. Also add 1 teaspoon salt.Bring back up to the boil then cook for 5 minutes or until the rice is cooked 70%.
STEP 3.Drain and leave to steam dry for 5-10 minutes.
STEP 4.Melt 1 tablespoon butter in a small pan over medium heat.
STEP 5.Add cranberries and cook for about 2-3 minutes with 2 tablespoons of water.
STEP 6.Add in 1/4th cup brown sugar and cool in slow heat until sugar dissolves completely.
STEP 7.Remove from heat and then stir through kewra water. You can use other flavourings like rose water. Even you can skip using flavour.
STEP 8.Preheat oven to 180 C for 10 minutes.
STEP 9.Lightly grease a (7×7) inch glass dish with oil.
STEP 10.Soak saffron threads with 2 tablespoon of warm water and leave to seep for 10 minutes.
STEP 11.To a big mixing bowl, place 2 egg whites.
STEP 12.To that add in 1/4th cup of sunflower or corn oil, 1/2 cup of yoghurt, saffron water, kewra water and 1/4th teaspoon of salt.
STEP 13.Mix together well to a smooth mixture.
STEP 14.Add the cooked parboiled rice, stir well.
STEP 15.Pour half the rice in the baking dish, smooth surface. Top with 1/3 of the cranberries.
STEP 16.Cover with remaining rice, smooth the surface, sprinkle over another 1/3 of the cranberries.
STEP 17.Press down firmly with the back of.a spoon. Then cover with a foil.
STEP 18.Bake for about 60 minutes or until the crust is deep golden all over. I removed the foil after 45 minutes of baking so that top of the tachin also become golden brown.
STEP 19.Remove from oven. Set aside to cool down for 10 minutes.
STEP 20.Flip the tachin on a serving dish. It will come out easily as we greased the dish before baking.
STEP 21.Top with remaining cranberries and some sliced.piatachios. Then serve warm or at room temperature.
STEP 22.A light dessert with a thin cruncy crust with fluffy and flavourful rice and cranberries at the centre.

Nutrition
value

175

calories per serving

8 g Fat2 g Protein24 g Carbs2 g FiberOther

Current Totals

Fat
8g
Protein
2g
Carbs
24g
Fiber
2g

MacroNutrients

Carbs
24g
Protein
2g
Fiber
2g

Fats

Fat
8g

Vitamins & Minerals

Calcium
8mg
Iron
< 1mg
Vitamin A
2mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
6mcg
Vitamin B12
< 1mcg
Vitamin C
3mg
Vitamin E
2mg
Copper
< 1mcg
Magnesium
9mg
Manganese
< 1mg
Phosphorus
37mg
Selenium
1mcg
Zinc
< 1mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Recipe By Sabrina Yasmin