This Crunchy Baked Saffron Rice, known as Tachin, is a classic Persian dish loved for its golden crust and fragrant, tender interior. Infused with saffron and baked until crisp on the outside, it is both comforting and elegant, making it perfect for family meals or special occasions.
Why You’ll Love This Recipe
Tachin offers the best of both worlds: a crunchy, buttery crust and a soft, flavorful center. The aroma of saffron makes it feel luxurious, yet the ingredients are simple and accessible. It can be served on its own or alongside stews, grilled chicken, or vegetables, and it always makes a stunning presentation when unmolded.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Basmati rice – 2 cups
Water – 8 cups
Salt – 2 teaspoons
Plain full-fat yogurt – 1 cup
Large eggs – 2
Unsalted butter, melted – 100 g (about 7 tablespoons)
Saffron threads – ½ teaspoon
Hot water for saffron – 3 tablespoons
Ground turmeric – ½ teaspoon
Vegetable oil – 2 tablespoons
Directions
Rinse the basmati rice under cold water several times until the water runs clear. Soak the rice in water with 1 teaspoon of salt for 30 minutes.
Bring 8 cups of water to a boil in a large pot. Add the remaining 1 teaspoon of salt and the soaked rice. Boil for 6 to 7 minutes, until the rice is partially cooked and still firm in the center. Drain the rice and set aside.
Dissolve the saffron threads in 3 tablespoons of hot water and let it steep for 5 minutes.
In a large bowl, whisk together the yogurt, eggs, melted butter, brewed saffron, and ground turmeric until smooth.
Add about 3 cups of the parboiled rice to the yogurt mixture and gently fold until the rice is well coated.
Preheat the oven to 190°C (375°F).
Grease a nonstick or oven-safe baking dish with the vegetable oil. Spread the yogurt-coated rice evenly across the bottom, pressing it down gently. Layer the remaining plain rice on top without mixing.
Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 to 20 minutes, until the bottom forms a deep golden crust.
Remove from the oven and let it rest for 5 minutes. Carefully invert the dish onto a serving platter to reveal the crispy crust.
You can add shredded cooked chicken to the yogurt mixture for a heartier version. Thinly sliced potatoes can be layered at the bottom for an extra-crispy base. For a lighter flavor, replace half of the butter with olive oil. You may also add a pinch of ground cumin or cardamom for subtle spice notes.
Storage/Reheating
Store leftover Tachin in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a covered oven-safe dish at 180°C (350°F) for about 15 minutes until warmed through. Reheating in the oven helps maintain the crispy texture better than the microwave.
FAQs
What makes Tachin crispy on the bottom?
The combination of yogurt, eggs, butter, and oil creates a rich layer that bakes into a golden crust at the bottom of the dish.
Can I make Tachin without saffron?
Yes, but saffron gives Tachin its signature aroma and color. Without it, the flavor will be milder.
What type of rice works best for this recipe?
Long-grain basmati rice is ideal because it stays fluffy and aromatic after baking.
Can I prepare Tachin ahead of time?
You can assemble it a few hours in advance and keep it covered in the refrigerator before baking.
Why is my Tachin not forming a crust?
This usually happens if the oven temperature is too low or if there is not enough fat at the bottom of the dish.
Can I use low-fat yogurt?
Full-fat yogurt is recommended for the best texture and flavor, but low-fat yogurt can be used if needed.
How do I unmold Tachin without breaking it?
Let it rest for a few minutes after baking, then invert confidently onto a plate in one smooth motion.
Is Tachin served as a main or side dish?
It can be served as either, depending on what you pair it with.
Can I freeze baked Tachin?
Yes, it can be frozen for up to one month, though the crust may lose some crispness when reheated.
What can I serve with Tachin?
It pairs well with vegetable stews, salads, grilled meats, or yogurt-based sauces.
Conclusion
Crunchy Baked Saffron Rice (Tachin) is a beautiful balance of texture and flavor, with its crisp golden crust and fragrant, tender rice. Whether served for a celebration or a comforting home meal, this dish is sure to impress with both its taste and presentation.
Crunchy Baked Saffron Rice (Tachin) is a Persian classic known for its crisp golden crust and fragrant, tender rice. Infused with saffron and baked to perfection, it’s an elegant yet comforting dish.
Author:Sophia
Prep Time:20 minutes
Cook Time:1 hour 10 minutes
Total Time:1 hour 30 minutes
Yield:6 servings
Category:Main Dish
Method:Baking
Cuisine:Persian
Diet:Vegetarian
Ingredients
2 cups basmati rice
8 cups water
2 teaspoons salt
1 cup plain full-fat yogurt
2 large eggs
100 g (about 7 tablespoons) unsalted butter, melted
1/2 teaspoon saffron threads
3 tablespoons hot water (for saffron)
1/2 teaspoon ground turmeric
2 tablespoons vegetable oil
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak in water with 1 teaspoon salt for 30 minutes.
Bring 8 cups of water to a boil in a large pot. Add remaining 1 teaspoon of salt and the soaked rice. Boil for 6–7 minutes until partially cooked, then drain.
Dissolve saffron threads in 3 tablespoons of hot water and let steep for 5 minutes.
In a large bowl, whisk together yogurt, eggs, melted butter, brewed saffron, and turmeric until smooth.
Add about 3 cups of the parboiled rice to the yogurt mixture and gently mix to coat.
Preheat the oven to 190°C (375°F).
Grease a nonstick or oven-safe baking dish with vegetable oil. Spread the yogurt-coated rice on the bottom and press it down. Layer the remaining plain rice on top without mixing.
Cover tightly with foil and bake for 45 minutes. Remove foil and bake for another 15–20 minutes until the crust is golden.
Let rest for 5 minutes after baking, then carefully invert onto a serving platter to reveal the crust.
Notes
Use a nonstick or well-greased baking dish to help with unmolding.
For variation, add shredded chicken, thinly sliced potatoes, or a pinch of cumin or cardamom.
Resting before unmolding helps the crust set and prevents breaking.
Reheat in the oven to preserve the crispy texture.
Tachin can be frozen, though the crust may soften slightly after thawing.
