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.
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!
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!
What how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Persian Saffron Rice (Tachin)
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 (Note 4 for using leftover whites)
- 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:
Nutrition Information:
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!!!
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!!
PERSIAN FOOD IS MY EVERYTHING!!! I am SO EXCITED for this week! And, I was going to look for a recipe for Persian saffron rice just tonight, because yesterday I was given a jar of Tasmanian saffron. You read my mind!!
I have to confess, I didn’t know much about exact dishes when I first started looking 🙂 It’s been fun learning about authentic Persian dishes!! Tasmania saffron eh? Didn’t’ even know we made our own saffron Down Under! N x
I like this food also is delicious.
Thanks 😊
Thank you! I do hope you get a chance to try it! N x
Looks and sounds delicious! We can understand why you love him so much, he is a real cuddly, cutie. Have a great time in Vietnam trying out those recipes. Don’t forget to bring them back with you.
My mind is boggling at all the possibilities! The food here is so amazingly fresh. Herbs, light broths but yet someone still full of flavour, it’s hard to describe! Less meat more veg, the most softest rice noodles and wrappers I’ve ever had. And it’s expensive if you spend more than $3 for a main meal!! 😂
Wow N! I learn something new from you all the time! I have never heard of this yummy looking rice or barberries.
It would have been hysterical to see you on a scooter! As long as you didn’t get hurt or anyone else in the process! 😂
Dozer is thinking, just how long are you going to be this time around? 😂
Have a fantastic time in Vietnam N! x
I just gave out foodie guide a black eye! 😂 Dozer is having a blast at the boarders place. Apparently he has a crush on a dog named Sparkles 🤣
Oh no and she still talks to you! 😂 I bet she will definitely stay her distance now!😂
Too cute that Dozer has a girlfriend! She sure Sparkles in his eyes! 😂
So glad you’re having a great time, but don’t blink bc it will go by faster.😁
So looking forward to the rest of the Persian recipes! This sounds amazing and I’m looking forward to the lamb recipe…I love lamb. Now to find somewhere that has barberries in my local universe. I am onto it!
The shanks are so lovely! A nice change from the usual rich sauces I typically make them with. 🙂 Don’t fret if you can’t find barberries just use cranberries! Though if you do find them and can only get a big pack like I could, use leftovers for cookies! They are tart like sour cherries so I liked it mixed with white chocolate which is sweeter than dark choc chips 🙂 N x
I’m going to a bigger city than where I live soon and my foodie friend there thinks I can get them at a specific store! I might try putting the extras (if there are any) in my fave oatmeal muffins.
Yes! I used it with white choc cookies instead of cranberries 🙂 I used the choc chip recipe on my site N x
Wow, this looks incredible! I first came to your blog looking for a Beef & Guinness recipe (which I have yet to make!) and have been coming back ever since! I love your enthusiasm for cooking dishes from all over the planet – keep up the good work and have fun in Vietnam 🙂
Thank you Elaine!! And actually, thanks for the reminder about Beef & Guineess stew, I keep meaning to make a recipe video for that one! N x
This is a most interesting recipe. I’ve never seen barberries in stores, but did find them on line. I also noticed Persian saffron – I’d need to buy saffron, too. I think I bought some once many years ago and never used it. Clearly I would if I got some now, because this recipe appears to be well worth making. Hope you’re having a great time in Vietnam. It’s been one of my favorite places to visit.
Isn’t it?? The whole yoghurt-egg mixed with rice then baking it step?? I was quite dubious the first time I made it, I thought the inside would be gluey. Vietnam is amazing! Thriving in the chaos of Hanoi! N x
Hi Nagi. This recipe looks amaaaaaaing! Quick question though… If I wanted to make it dairy-free, what would you use to replace the yoghurt? Thanks so much
Hi Devorah! I’m so sorry to say that for this one, yogurt is THE key ingredient in the rice mixture 🙁 If it were to be omitted I am not sure how it would come out – not just flavour, but also whether it would hold together when flipped. N x
As a Persian who grew up eating (and now making) tachin, I can comment that this recipe indeed would work with dairy-free yogurt. Try coconut yogurt, for example. Full fat is best. And generally you do not want Greek style yogurt for this dish. Enjoy!
I can’t wait to make this and the Persian Week recipes for my wife’s birthday next week!
Thank you for your outstanding recipes!
HAPPY BIRTHDAY to your wife!! Spoil her rotten!!!
Nagi… Persian Saffron Rice…I love the recipe, and I am excited because hopefully I can use some of the Saffron I have in my cupboard.
Questions.. Is the Saffron “still good to use, has it lost it’s flavor” after a FEW YEARS sitting in a tight lid jar?
I always want to use it, but I never find a recipe that calls for it.
Also, I have never heard of Barberries. ..not sure if I can find dried cherries or dried cranberries…I have both frozen though…not a good substitute I know, lot of work to dry them!!!
However, I often substitute ingredients, for the sake of “making and enjoying the basic idea of the recipe, when it looks and sounds so good.”
Your trip to Vietnam sounds like lots of fun.
Continue to enjoy
HI Gaia! I am not sure about the shelf life of saffron but if it’s like other spices which I suspect it is, I think there is a limit to is life! Try soaking it in hot water and see if intense colour comes out and it smells nice. If it is faded, what about adding a touch of the economical powder to combine the two? 🙂 N x
Hi Nagi, loving this recipe. Will have to use cranberries though as a sub.
Awwww, nice pic of you and Dozer! 😊
Hope you’re having a Super Awesome time in Vietnam! I saw the write up on your scooter adventure …you’re a hottt mess😂😂
Hugs …keep the fun going! 💃🏽😊
Hot mess is right! Certainly warm and humid over here. 😂 Our poor guide – I gave her a black eye!!
Hope you’re having a great time in Vietnam. Be safe. As a Persian Cook, your rice with the tah-dig looks great. The barberries are generally mixed in with the rice. You’ve made the prep easy by making the rice in the oven. Generally, the rice is cooked on the stove with a kitchen towel on the lid to Lee the steam trapped without making the tah-dig soggy.
Persian salad, also called Shirazi salad has no sumac. It has all the ingredients listed with the addition of dried mint or fresh mint.
The lamb shank looks great. Be sure to keep as much of the braising liquid as possible to add a few spoonfuls over the rice for the hard core Persians.
YES!!! I have made tahdig and I must confess I have had a 50/50 success rate. Because I can’t see the bottom and the heat of stoves differs, sometimes it is burnt and also quite often if falls apart when I flip it!! There is loads of braising liquid for the shanks, it’s the BEST PART!! With your experience I would love to know what you think of the lamb shanks recipe that I share on Wednesday 🙂 N x
Hey Nagi,
If you have problems with it burning, you can use a simmer mat (my persian dad uses it). It helps evenly distribute the heat and prevents burning, that with the towel over the lid should make it perfect every time. Additionally sometimes he puts Lebanese bread or thinly sliced potatoes at the bottom. Using Lebanese bread is by far my favourite tahdig.
Simmer mat! Wow I have never heard of that I will have to look it up! THANK YOU! N x
The lamb shank recipe is perfect as is. Thank you for asking.
I love Persian food. Love it! I can not believe I have never heard of barberries. I suppose I have mistaken them for dried cranberries in Persian restaurants. Now I am so curious to find some.
I never noticed them either! I just ate and loved 😂
Hi Nagi
Just a quick note about your recipes for Wednesday- if you make your Persian Love Cake with Semolina ….IT WILL NOT BE GLUTEN FREE !!! Semolina is made from Durham wheat Nagi.
*Head smack* thank you for picking that up Hilary 🙂 It’s like that time I kept going on and on and on about how Trinidad was in the Africa… Brain explosion!! 😂
I’m so glad this recipe was requested and that you posted your version. It looks grand. I first encountered it at a Persian wedding and was blown away. I just had to know what went into it. Turns out bayberries are called “zereshk” and I found then in a little Persian grocery store in North Vancouver. Rose water is a fine addition. Will make this in the next few days.
Thoroughly enjoy your Vietnam adventure and please bring back some wonderful new recipes for us to explore.
Wow I bet the Persian wedding was amazing!!! And the FOOD!!! (oh – and the bride and groom of course 😂)
wow. That totally looks amaze-balls. I cant wait to scarf that down. Thanks.
Amaze-balls is RIGHT! 😂
Another great recipe Nagi!! Absolutely loved how the buttered berries have sandwiched in the rice. I have had this kind of rice only once where I was invited for dinner by a family (the lady was Persian) she even had a layer of baked roasted potatoes on the bottom and when put upside down while serving it became the top. I am definitely trying your recipe.
Oh WOW I bet that would’ve been AMAZING!!!
Hava a great trip and once again thanks for the Persian rice recipe. .
Hey Dozer have fun at your retriever spa..
Send pics of Vietnam if you can 🌴👍
Spa is right! He’s being spoilt rotten over there. I always worry he doesn’t want to come home!! 😂