Persian Savory Saffron Cake – Tahchin is a very delicious traditional Persian rice dish full of saffron and great flavors. It is usually served with chicken in tomato sauce.
I’m here with another delicious Persian recipe for you!
Tahchin – Persian savory saffron cake is a delicious dish that is very different from other Persian dishes as the rice is actually very sticky and has a cake texture instead of being all fluffy. The golden color of this saffron rice cake is because of bloomed saffron which makes it so aromatic and full of flavor.
Don’t think it’s too much saffron. Make sure you use good quality saffron. My favorite is Mehr Saffron, the color and aroma is just amazing!
To make this saffron rice casserole, you need par cooked rice. You should cook the rice halfway so that it’s still firm in the middle because the rice is going to cook further with the addition of yogurt, saffron and eggs.
Traditionally, Persian savory saffron cake – Tahchin is made in a pot on medium heat but there is always a possibility of burning the bottom if you’re not careful. That’s why my recipe instructs you to cook this Persian rice cake dish in an oven safe dish, it’s easier and you will always end up with a delicious golden Tahchin!
Tahchin can be served with chicken, beef, lamb or veggies, usually cooked in a sauce. I hope you love it as much as we do!
Notes and tips to make Persian savory saffron cake – Tahchin:
- Bastmati rice has different variations. Make sure the consistency of your Tahchin batter looks like what you see in the video.
- Absolutely bloom your saffron. You can find the full guide here. Saffron threads don’t have full aroma, color and flavor if they’re not bloomed.
- This dish is usually served with chicken in tomato sauce. You can use the chicken recipe in Zereshk Polo Morgh to make the chicken.
- You can make Tahchin in a muffin tin to have individual portions of Tahchin. Make sure to coat the tin with nonstick spray.
- You can store Tahchin in an airtight container for up to two days.
More delicious Persian recipe:
- Kabab Tabei – Persian Pan Kebab
- How To Bloom Saffron
- Persian One Pot Tomato Rice – Dami Gojeh Farangi
- Persian Steamed White Rice – Chelow
- Zereshk Polo Morgh – Persian Barberry Rice with Chicken
Persian Savory Saffron Cake - Tahchin
Persian Savory Saffron Cake - Tahchin is a very delicious traditional Persian rice dish full of saffron and great flavors. It is usually served with chicken in tomato sauce.
Saffron Rice Cake
- 6 cup Water
- 2 cups Basmati rice washed
- 2 1/2 tsp Salt
- 1 cup Plain Greek yogurt
- 3 Eggs
- 1/2 Cup Vegetable Oil
- 1 tsp salt
- 4 tbsp Bloomed Saffron
- 2 tbsp Butter
- 3/4 Cup Dried Barberries
- 1/2 tbsp Sugar
- 1 tsp Rose Water
- 2 tbsp Slivered Almonds
- 2 tbsp Slivered Pistachios
Pour water in a large pot, bring to boil.
Add rice to the boiling water, cook for 10 minutes until the rice is soft on the outside but firm on the inside.
Drain the rice, set aside in a bowl.
Preheat the oven to 350F. Coat an oven safe dish (8X8) with nonstick spray.
Place yogurt, oil and eggs and salt in a large bowl whisk until combined.
Add in par cooked rice. mix well.
Add in bloomed saffron. Mix well.
Pour into the oven safe dish, cover with aluminum foil and poke holes into the aluminum foil using a fork.
Bake in the oven for 45 minutes to an hour. The dish is ready once it's fully cooked and stuck together.
Meanwhile, prepare the barberries.
Heat a small pan over medium low heat. Melt the butter in the pan.
Add in barberries, stir until coated with butter.
Add in sugar and rose water. Stir well.
Barberries are ready once they're shiny.
Once the Tahchin in ready, flip it into a plate and top it with barberries, slivered almond and slivered pistachios.
Serve plain or with chicken in tomato rice.
How to bloom saffron: