When I had Tahchin for the first time, I fell head over heels. Who knew rice could be fluffy and tender, but also crispy at the same time.

I adore this dish. The aroma of Saffron, and the buttery interior are sensational. Paired with the tart and sweet Barberry topping, this dish truly is a stunner.

Expand the box to see the full recipe below :)

I hope you enjoy this video :)

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INGREDIENTS

For the rice:

2 cups Basmati Rice
6 cups water
½ cup Plain Yogurt
3 large Egg Yolks
2 ½ teaspoons Salt
1/4 cup ghee
1/4 cup, Canola Oil
1 pinch saffron, bloomed in 2 tablespoons hot water
Ghee, for greasing

For the topping:

2 tablespoons Butter, unsalted
⅔ cup Dried Barberries
½ tablespoon Sugar
1 teaspoon Rose Water
¼ cup Almonds, slivered
¼ cup pistachios

INSTRUCTIONS

Preheat oven to 350 degrees. Grease a 9X9 square cake pan (a round cake pan can be used as well) with Ghee.

In a bowl, add Basmati Rice and top with cold water. Massage the grains to remove any excess starch and drain the cloudy water. Repeat this process until the last addition of water stays clear. Soak for 30 minutes before draining.

In a large non-stick pot, bring water to a rolling boil. Add drained basmati rice. Cook for 6 minutes.

In a fine mesh colander, drain and rinse with cold water. Set aside.

In a bowl, whisk together yogurt, eggs, salt, ghee, oil and bloomed saffron. Gently, stir in cooked rice. Pour into cake pan, and cover with aluminum foil. Prick the top of the foil with a knife or fork so the steam may escape while baking. Bake for 50 minutes to 1 hour.

In a small saucepan, warm butter, barberries, sugar, and rose water. Cook until barberries are plump and shiny.

Remove tahchin from the oven, and carefully, invert onto a serving platter.

Top with the cooked Barberries, then garnish with Pistachios and Almonds. Cut into slices and enjoy! :)


MUSIC
Adrian van Sin:
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PHENIX:
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Music provided by RFM: [ Ссылка ]

Music from YouTube Audio Library [Aka YAL]
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