Name: Persian Saffron Rice (Tachin)
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 9
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

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. Leftover egg whites–Here’s my listof what I do with them and all my egg white recipes can be foundin this recipe collection.

5. Slightly adapted from this Bon AppetitCrunchy Baked Saffron Rice.

6. Nutrition per serving. Serves 8 to 12 as a side as part of a multi-course meal.

Persian Saffron Rice (Tachin)

Ingredients

Parboiled Rice

Barberries

Saffron Rice

Steps

Notes

Nutrition Facts