Description
This Persian Pumpkin Tahchin is a delightful and unique twist on the traditional Iranian rice cake, combining fluffy saffron-infused basmati rice with a rich pumpkin and yogurt mixture. Baked to perfection with a golden crispy crust, it features aromatic spices like turmeric, cinnamon, and saffron along with sautéed onions and optional slivered almonds for extra texture. Perfect as a comforting vegetarian main or a festive side dish, this recipe offers a beautiful balance of flavors and an impressive presentation.
Ingredients
Scale
Rice
- 2 cups basmati rice
- Salt, for boiling water
- 1/4 teaspoon saffron threads
- 2 tablespoons hot water, to steep saffron
Pumpkin Mixture
- 1 1/2 cups pure pumpkin puree
- 1 cup plain yogurt
- 1 teaspoon turmeric powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large onion, finely chopped
- 3 tablespoons olive oil
- 1/4 cup slivered almonds (optional)
Garnish (Optional)
- Fresh cilantro or parsley, chopped
Instructions
- Prepare the Rice: Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice for 30 minutes, then drain well.
- Make Pumpkin Mixture: In a large mixing bowl, combine the pumpkin puree, plain yogurt, turmeric powder, salt, black pepper, and ground cinnamon. Stir until the mixture is smooth and fully blended.
- Sauté Onions: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until the onions become golden brown and caramelized, about 8-10 minutes.
- Combine Pumpkin and Onions: Fold the sautéed onions into the pumpkin and yogurt mixture. If using, stir in the slivered almonds to add a crunchy texture.
- Steep Saffron: Place saffron threads in a small bowl with hot water. Let them steep for 5 minutes to release their color and aroma.
- Cook Rice: Bring a large pot of salted water to a boil. Add the soaked and drained rice and cook for about 5-7 minutes until the rice is al dente (partially cooked but still firm). Drain the rice thoroughly.
- Mix Saffron Water into Rice: Pour the saffron-infused water evenly over the cooked rice and gently fold to distribute the golden color and fragrance throughout the rice.
- Assemble Tahchin: Grease an oven-safe baking dish with olive oil. Spread half of the saffron rice evenly on the bottom of the dish. Pour the pumpkin and onion mixture over the rice layer, smoothing to cover it fully. Top with the remaining saffron rice, pressing gently to compact the layers.
- Bake: Cover the baking dish tightly with aluminum foil. Bake in a preheated oven at 375°F (190°C) for 1 hour, allowing the tahchin to set and develop a crispy golden crust.
- Serve: Remove the foil and allow the tahchin to cool for 15 minutes. Then carefully invert onto a serving plate to reveal the beautifully browned crust. Garnish with chopped fresh cilantro or parsley if desired before serving.
Notes
- Soaking the basmati rice helps improve the texture and prevents clumping.
- Steeping saffron in hot water enhances its flavor and color throughout the rice.
- You can substitute olive oil with butter or ghee for a richer flavor.
- Slivered almonds are optional but add a pleasant crunch and nutty note.
- Be careful when inverting the tahchin to keep the crust intact; using a wide spatula helps.
- This dish is best served warm and pairs well with a simple green salad or yogurt-based side.
