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Home Rice Recipes

Persian Saffron Rice (Tachin)

By:Nagi
Published:1 Oct '18Updated:13 Nov '20
89 Comments
Recipe v Video v Dozer v

The humble rice transformed into an epic side! Called Tachin or Tahchin, this baked Persian Saffron Rice is crunchy on the outside and fluffy on the inside. It’s seasoned enough to eat plain but terrific paired with even heavily spiced mains. That crust is everything!!

Brought to you in partnership with Farmers Union Greek Yogurt.

Overhead photo of Tachin Persian Saffron Rice sprinkled with barberries

Have you ever seen a more spectacular looking rice dish?? Look at that insane golden crust!!!! Look at that beautiful vibrant yellow rice!!

Word of warning: Don’t take this Persian Saffron Rice to gatherings because it will steal the show and the host will get annoyed.

Instead, make this as part of your own Persian Feast. Because it’s PERSIAN WEEK here on RecipeTin Eats!

Persian Feast banner

Here’s what we’ve got on the menu for this week:

  • This Persian Saffron Rice – there are no words. JUST LOOK AT IT!!!!
  • Persian Lamb Shanks – braised until fall apart tender in a beautiful aromatic broth. Incredibly easy with every day spices you’ll find at any supermarket!
  • Persian Cucumber Tomato Salad (in the Lamb Shanks recipe)- lovely and fresh, with a little sprinkle of Sumac for a touch of Persian exoticness; and
  • Persian Love Cake – made with semolina and almond meal, you’ll love how this cake is soaked through with hot syrup!

IT’S CALLED TACHIN

This Persian Saffron Rice is not something I made up. It’s a real-deal Persian dish called Tachin.

Often you’ll find recipes where it’s layered with a bit of chicken or other protein of vegetables. But for my Persian menu, I’m using it as a side dish so I opted to keep it plain.

Not that there’s anything plain about Tachin!!!

You’ll often find recipes for Tachin – also sometimes referred to as Tahchin – cooked on the stove. But having tried that several times, I can tell you definitively that oven is much easier and safer! On stove top, there’s a high risk of breakage when you flip it, you can’t see when the base is perfectly golden brown and actually, it’s harder to get lovely even golden browning on the stove, you tend to get darker and lighter patches.

YOGURT MIXTURE FOR SAFFRON RICE

All those vibrant colours and textures on the table, and I swear all I can focus on is the saffron rice! Not to talk down everything else on that table, because it’s all super tasty. 🙂 But I have a big soft spot for the rice because it’s one of those recipes that looks exotic but is deceptively easy.

Love recipes like that!

The key to this recipe is a yogurt-egg-oil-saffron mixture that is mixed with par boiled rice, then layered with barberries in a pie dish and baked until crispy on the outside.

This is the yogurt I use – Farmers Union Greek Yogurt. It’s the yogurt I’ve always used for all my cooking – savoury and sweet – as well dolloping / dipping / drizzling on everything from this Lamb Shawarma Chickpea Soup to Crispy Baked Chicken Tenders to this San Fran Chicken Salad with Granch (Greek-Yogurt-Ranch-Dressing).

It’d be a rare occasion if you opened my fridge and didn’t see a big tub of it. 🙂

DRIED BARBERRIES

They look like dried pomegranates (is there such a thing??!!) and taste like sour cherries. A very Persian ingredient, you won’t find these in every day supermarkets but don’t fret! Yes, having barberries makes it authentically Persian. But from a flavour and visual perspective, it can be substituted with chopped dried sour cherries or cranberries.

You’ll find dried barberries at Persian / Middle Eastern stores or at gourmet stores like The Essential Ingredient. In this Persian Saffron Rice, it’s used in the layers as well as a garnish. Beautiful pops of colour against the yellow rice and deep golden crust.

Let’s be honest – I can talk up how the rice inside is fluffy and flavoured with the yogurt mixture, and how it’s so tasty you can eat it plain, and how you’ll love the little pops of sourness from the barberries that cuts through the richness of the rice.

But you and I both know that this recipe is all about that golden crust. That crust you want to peel off and have all to yourself.

Pull yourself together!! This is a dish for sharing!! – Nagi x

A PERSIAN FEAST

Persian Lamb Shanks • This Saffron Baked Rice • Persian Chopped Salad (in Shanks recipe) • Persian L♥ve Cake (coming Friday)

OTHER THINGS TO SERVE WITH TACHIN

This Persian Saffron Rice will be right at home alongside anything Middle Eastern and Mediterranean. Make a big platter for sharing with a pile of Chicken Doner Kebab meat, Lamb Shawarma or Chicken Shawarma!

WATCH HOW TO MAKE IT

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Persian Saffron Rice (Tachin)

Author: Nagi
Prep: 15 mins
Cook: 1 hr 5 mins
Total: 1 hr 20 mins
Side
Persian
4.95 from 19 votes
Servings9 - 12 people
Tap or hover to scale
Print
Recipe video above. This is a rice side dish that will steal the show! The rice stays fluffy and tastes quite rich, but it's not heavily flavoured (hence suitable as a side dish), yet is flavoured enough that you'll want to eat it plain. The barberries provide welcome pops of sour but don't fret if you can't find them, see Note 2 for substitutions. This rice dish will pair terrifically with any Persian / Middle Eastern / Lebanese / Gulf recipes. See in post for Persian Feast menu!

Ingredients

Parboiled Rice:

  • 2 cups / 360g basmati rice, uncooked (Note 1)
  • 1 tbsp salt
  • 3 litres / 3 quarts water

Barberries:

  • 1/2 cup dried barberries (Note 2)
  • 2 tbsp / 30g unsalted butter
  • 1 1/2 tsp rose water (optional)

Saffron Rice:

  • 1 tsp saffron threads (Note 3)
  • 2 tbsp warm water
  • 1 cup / 250 g plain yogurt (I use Farmers Union Greek Yogurt)
  • 1/2 cup / 125 ml oil , neutral (or butter!)
  • 3 egg yolks
  • 3/4 tsp salt

Instructions

Parboiled Rice:

  • 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.

Barberries:

  • Melt butter in a small pan over medium heat. Add barberries and cook for about 1 1/2 minutes until they plump up (see video!).
  • Remove from heat (they will shrivel quickly) then stir through rose water (if using).

Saffron Rice:

  • 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 (it won't stick because of the oil, see video!).
  • Scatter surface with remaining barberries then serve.

Recipe Notes:

1. Can be substituted with long grain or jasmine rice.
2. A Persian ingredient found at speciality and ethnic stores. Tastes sour and provides great pops of colour. Can be substituted with 1 cup of dried sour cherries or cranberries or craisins.
3. Can be substituted with 1/16 tsp of economical saffron powder. Basically, if saffron powder is around the same price as other spices, then it's the economical version ie not 100% saffron (saffron is the most expensive spice in the world). Grinding into powder is optional. I've done it without grinding and didn't notice a difference in overall colour though you do see little saffron strands (which is pretty!).
4. Slightly adapted from this Bon Appetit Crunchy Baked Saffron Rice.
5. Nutrition per serving.  Serves 8 to 12 as a side as part of a multi-course meal.
Nutrition Facts
Persian Saffron Rice (Tachin)
Amount Per Serving
Calories 360 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Cholesterol 75mg25%
Sodium 991mg43%
Potassium 96mg3%
Carbohydrates 42g14%
Sugar 1g1%
Protein 5g10%
Vitamin A 190IU4%
Vitamin C 0.2mg0%
Calcium 55mg6%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Information:

Calories: 360cal (18%)Carbohydrates: 42g (14%)Protein: 5g (10%)Fat: 18g (28%)Saturated Fat: 3g (19%)Cholesterol: 75mg (25%)Sodium: 991mg (43%)Potassium: 96mg (3%)Sugar: 1g (1%)Vitamin A: 190IU (4%)Vitamin C: 0.2mgCalcium: 55mg (6%)Iron: 0.5mg (3%)
Keywords: Baked Rice, Persian Rice, Saffron Rice
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

LIFE OF DOZER

Big goodbye hug as I head off to Vietnam for a couple of weeks. I love this damn dog so much.

As for Dozer – he’s off to the golden retriever boarder where it’s 24/7 fun and rumbles!!!

Nagi from RecipeTin Eats hugging Dozer the golden retriever dog

Today’s recipe is brought to you courtesy of Farmers Union. I’ve used their Greek style natural yogurt for as long as I can remember. So it was a no brainer when they asked if I’d create a recipe for them!!

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Persian Lamb Shanks

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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89 Comments

  1. casandra says

    April 4, 2020 at 5:19 am

    am i able to sub saffron for tumeric?.. all i can get my hands on at the moment ..

    Reply
    • Nagi says

      April 4, 2020 at 11:25 am

      Hi Casandra, it wont be quite the same unfortunately, saffron is a key ingredient in Persian Saffron Rice. N x

      Reply
      • Casandra says

        April 4, 2020 at 11:47 am

        I actually went out to go buy some – it’s in the oven now! I’m so excited! Thank you

        Reply
  2. Candace says

    January 12, 2020 at 5:57 pm

    5 stars
    We made this for part of our dinner tonight and as someone who has travelled to Iran (twice), this is legit. So delicious! Thank you!

    Reply
    • Nagi says

      January 13, 2020 at 3:57 pm

      That’s the best!!! Thanks so much Candace ❤️

      Reply
  3. Ly says

    December 10, 2019 at 2:07 pm

    Hi nagi, love the persian lamb shank recipe. I want to make the saffron rice and would like to confirm if you sub the 1 tsp of saffron thread with 1/16 tsp powder? It seems very little to me. Can i sub the rose water with water ? Thank you.

    Reply
    • Nagi says

      December 10, 2019 at 6:29 pm

      Hi Ly, yes that’s right, it’s potent stuff so you don’t need a lot! And you can just leave the rose water out if you don’t have it 🙂

      Reply
  4. Kris Barber says

    November 19, 2019 at 12:44 pm

    5 stars
    I’m in the midst of testing recipes for a murder mystery dinner party I’m hosting next month. I was not particularly impressed with this dish UNTIL I spooned over some of the braising liquid from the Persian Lamb Shanks. OMG, I could not stop eating. The outside was wonderfully crispy and the inside tender. The perfect foil for the shanks.
    Thanks for a wonderful side. Hugs and kisses for Dozer from Obe.

    Reply
    • Nagi says

      November 19, 2019 at 7:39 pm

      I’m so glad you loved it Kris!

      Reply
  5. Tetiana says

    October 23, 2019 at 3:51 am

    Can it cook inside metal dish?
    Thank you

    Reply
  6. Attia says

    June 21, 2019 at 11:10 pm

    Can I add dates, raisins, and chicken?

    Reply
    • Nagi says

      June 22, 2019 at 12:29 pm

      Totally! Sounds divine Attia – N x

      Reply
  7. Mayanka says

    April 28, 2019 at 7:25 pm

    4 stars
    Hi Nagi,
    It turned out wonderful only when I inverted it, the bottom portion did not fall immediately I had to make it straight And loosen the sides and then it fell also the crust i.e. the rice seemed crispy dry is that ok ? What can you eat along with the rice ?
    Thanks

    Reply
    • Nagi says

      April 29, 2019 at 8:06 am

      Hi Mayanka, sorry the rice didn’t come away straight away! Yes the crust of the rice is my favourite bit, I like eating this with Persian Lamb shanks ❤️

      Reply
  8. Linda says

    April 8, 2019 at 9:03 am

    Nagi,

    First let me say that I love all of your recipes. All I have to tell my husband is that we are having one of Nagi’s Recipes for dinner and he is sooo happy! Regarding the teaching recipe…. is it possible to prepare everything up to the point of baking and then refrigerate before baking a few hours later?

    Reply
  9. Shahla says

    April 3, 2019 at 1:51 am

    5 stars
    OK Nagi!!! Where do I start? As a Persian Girl who fancies Myself a rice Expert,(All Persians do! LOL) YOU NAILED THIS!!! I’m sending you a Big HUG from AFAR!!! YOU ARE AWESOME!!! So is YOUR rice and your PUPPY!!! XOXO

    Reply
    • Nagi says

      April 3, 2019 at 2:45 pm

      Woah what a great compliment, thank you so much Shahla!

      Reply
  10. Yummo says

    January 17, 2019 at 4:07 pm

    I was told by a professional Iranian chef (who was famous for his tachin recipe!) to never preheat the oven when making this dish, I can’t remember why but he said it was a mistake. Also he said to make sure to make it in a glass dish to achieve the perfect tadhig. Just thought I’d pass along the tips:)

    Reply
    • Nagi says

      January 17, 2019 at 8:24 pm

      I’ve never heard that, what a great tip – I’ll have to try it!

      Reply
  11. Sara says

    October 20, 2018 at 6:31 pm

    5 stars
    Nagi, I made this tonight and it was just brilliant. Soooooo full of flavour. I also made your Persian lamb shanks to go with it. Amazing!!! Thanks for the recipes 😊

    Reply
  12. Monica @ Family Mess Hall says

    October 15, 2018 at 6:56 pm

    I will be trying this recipe very soon. Look amazing!

    Reply
  13. Rachel says

    October 14, 2018 at 10:11 am

    5 stars
    Thanks for another winning recipe, Nagi! I made this last night and we all really enjoyed it 🙂

    Reply
  14. Gary says

    October 6, 2018 at 5:22 am

    I know you said that yogurt is key, but what can I substitute it with if I want to make it vegan? Thanks.

    Reply
  15. Aless says

    October 4, 2018 at 4:48 pm

    Thanks so much, Nagi ! Any recipe with Persian as the first word gets bookmarked!! It looks amazing by the way!!

    Reply
    • Nagi says

      October 5, 2018 at 4:39 pm

      Hope you get a chance to try it Aless! It’s pretty amazing! 🙂 N x

      Reply
  16. Beth says

    October 4, 2018 at 8:42 am

    Oh my goodness I am so proud of myself I made this and it came out perfectly. The only difference was I used dried cranberries because I could not find barberries. What a great recipe.
    I also want to mention that right after you posted the recipe for the cornbread muffins I made them and loved them using the cream corn made them amazing. I also made the chili with the muffins Thanks for all your lovely recipes.

    Reply
    • Nagi says

      October 5, 2018 at 2:02 pm

      YES YES YES!!! I’m so pleased you enjoyed this Beth, thank you so much for taking the time to come back and let me know you enjoyed this!!! It’s an amazing recipe and I’m truly glad it inspired you to try it 🙂 N x

      Reply
  17. Jane Toomajanian says

    October 3, 2018 at 3:59 am

    The Persian Saffron Rice looks yummy! Love Dozer!

    Reply
    • Nagi says

      October 5, 2018 at 4:27 pm

      And it TASTES even better than it looks! 🙂 N x

      Reply
  18. Becca says

    October 2, 2018 at 6:59 pm

    Hi Nagi,

    I’m allergic to cranberries, cherries, gooseberries, etc., so I imagine that berberries might fall into the same category of allergen. Can you think of something else to replace with?

    Thanks,

    Becca

    Reply
    • Nav says

      October 3, 2018 at 12:07 am

      5 stars
      The dried berberries can be mixed with crushed nuts like pistachio or almond and some sugar to create a sweet savoury taste. You can also completely omit it; it’s for dressing purposes. It’s important to know that Persians usually use shredded chicken or beef or sometimes thin cut eggplant as the inside layer instead of berberries. So, yes, you can bake this tasteful cuisine without berberries/cranberries. Enjoy!

      Reply
    • Oliver says

      October 3, 2018 at 5:53 am

      Toasted slivered almonds.

      Reply
    • Nagi says

      October 5, 2018 at 4:33 pm

      Hi Becca! Try heating lemon juice and soaking goji berries to add the tart flavour into them! N x

      Reply
  19. Amanda Tamayo says

    October 2, 2018 at 4:44 pm

    Hey! This looks great! Quick question: COULD you use pomegranate seeds for this, instead of the barberries/cranberries/cherries? I sincerely dislike sour or tart things like those [ironic since I LOVE my acid dishes], and wanted to see if those could be subbed. Thanks!

    Reply
    • Nagi says

      October 5, 2018 at 4:35 pm

      Not fresh pomegranate, they would be too juicy 🙂 What about goji berries? That would work a treat!

      Reply
  20. Lola says

    October 2, 2018 at 3:32 pm

    5 stars
    Great recipe Nagi. I recently moved to south California and this is where I discovered Persian food. I love it! Since I’m yet to try any of them at home, I think I will start with this Saffron Rice. It looks so good!

    Reply
    • Nagi says

      October 5, 2018 at 4:36 pm

      Hope you get a chance to try it Lola, it’s pretty amazing! N x

      Reply
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