Description
Persian Pumpkin Tahchin is a savory baked rice dish layered with a fragrant pumpkin and yogurt mixture, infused with aromatic spices like saffron, turmeric, and cinnamon. This comforting recipe offers a delightful golden crust and tender interior, garnished with toasted almonds and fresh herbs, making it a unique and flavorful Persian delicacy perfect for gatherings or special meals.
Ingredients
Scale
Rice
- 2 cups basmati rice
- Salt (for boiling water)
- 1/4 teaspoon saffron threads
- 2 tablespoons hot water (for saffron steeping)
Pumpkin Yogurt Mixture
- 1 1/2 cups pure pumpkin puree
- 1 cup plain yogurt
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
Onion and Oil
- 1 large onion, finely chopped
- 3 tablespoons olive oil
Optional Garnish
- 1/4 cup slivered almonds (optional)
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Prepare the rice: Rinse the basmati rice under cold water until the water runs clear, then soak the rice in water for 30 minutes. After soaking, drain well to prepare for parboiling.
- Mix pumpkin and spices: In a large bowl, combine the pumpkin puree, plain yogurt, turmeric powder, salt, black pepper, and cinnamon. Stir the mixture until well blended and smooth.
- Sauté onions: Heat olive oil in a skillet over medium heat. Add the finely chopped onions and cook, stirring occasionally, until they become golden brown and caramelized to release their sweetness.
- Combine onions with pumpkin mixture: Stir the sautéed onions into the pumpkin-yogurt mixture. If using, fold in the slivered almonds to add texture and nuttiness.
- Steep saffron: Place saffron threads in a small bowl with hot water and let them steep for 5 minutes to release their vibrant color and aroma.
- Cook rice: Bring a large pot of salted water to a boil. Add the drained rice and cook for 5 to 7 minutes until the rice is al dente—tender but still slightly firm in the center. Drain the rice thoroughly and return it to the pot to keep warm.
- Incorporate saffron water: Pour the saffron-infused water evenly over the drained rice, gently folding it in to distribute the color and fragrance uniformly.
- Assemble the Tahchin: Grease an oven-safe baking dish with olive oil or butter. Spread half of the saffron rice evenly as the bottom layer in the dish. Pour the pumpkin and yogurt mixture over the rice layer, then spread the remaining saffron rice on top. Press down gently to compact the layers.
- Bake: Cover the dish tightly with aluminum foil to trap steam and bake in a preheated oven at 375°F (190°C) for 1 hour, allowing the flavors to meld and the crust to form.
- Cool and serve: Remove the foil and let the Tahchin cool for 15 minutes. Carefully invert it onto a serving plate so the golden crust is on top. Garnish with fresh cilantro or parsley if desired and serve warm.
Notes
- Soaking the rice helps achieve the perfect fluffy texture and prevents breaking during parboiling.
- Steeping saffron in hot water enhances its flavor and color intensity.
- You can substitute plain yogurt with Greek yogurt for a thicker consistency.
- Slivered almonds add a pleasant crunch but can be omitted for nut-free versions.
- If you don’t have an oven-safe dish, use a heavy skillet or a covered casserole dish suitable for baking.
