Description
Persian Pumpkin Tahchin is a delightful layered rice dish combining fragrant saffron-infused basmati rice with a rich, creamy pumpkin and yogurt mixture. This baked savory cake features caramelized onions and warm spices like turmeric and cinnamon, delivering a comforting autumnal flavor. Garnished with toasted slivered almonds and fresh herbs, it’s an impressive and unique vegetarian main course perfect for family dinners or special occasions.
Ingredients
Scale
Rice
- 2 cups basmati rice
- Salt, for boiling water
- 1/4 teaspoon saffron threads
- 2 tablespoons hot water (for steeping 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
- 1/4 cup slivered almonds (optional)
Other
- 1 large onion, finely chopped
- 3 tablespoons olive oil
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Prepare the Rice: Rinse the basmati rice thoroughly under cold water until it runs clear to remove excess starch. Soak the rice in water for 30 minutes to ensure even cooking, then drain well.
- Mix Pumpkin Mixture: In a large bowl, combine the pure pumpkin puree, plain yogurt, turmeric powder, salt, black pepper, and ground cinnamon. Stir the ingredients together until they form a smooth, homogeneous mixture.
- Sauté Onions: Heat the olive oil in a skillet over medium heat. Add the finely chopped onions and cook them gently until they become golden brown and caramelized, enhancing their sweetness and flavor.
- Combine Onions and Pumpkin: Stir the golden sautéed onions into the pumpkin-yogurt mixture. If using, fold in the slivered almonds to add texture and a nutty crunch to the mixture.
- Steep Saffron: Place the saffron threads in 2 tablespoons of hot water and let them steep for 5 minutes, allowing the water to absorb the vibrant color and aroma of the saffron.
- Cook Rice: Bring a large pot of salted water to a boil. Add the soaked and drained rice to the boiling water and cook for 5 to 7 minutes until al dente—soft but with a slight bite. Then drain the rice in a colander and return it to the pot.
- Mix Saffron Water into Rice: Pour the saffron-infused water evenly over the cooked rice and gently fold it in, distributing the color and flavor throughout the rice.
- Layer the Tahchin: Grease an oven-safe baking dish to prevent sticking. Spread half of the saffron rice evenly as the bottom layer. Pour and spread the pumpkin-onion mixture evenly over the rice. Finally, top with the remaining saffron rice, gently pressing down to compact the layers for better cohesion.
- Bake the Tahchin: Cover the baking dish tightly with aluminum foil to trap moisture. Bake in a preheated oven at 375°F (190°C) for 1 hour, allowing the flavors to meld and the rice to develop a golden crust at the bottom.
- Cool and Serve: Remove the foil and let the tahchin cool in the dish for 15 minutes. Then carefully invert the tahchin onto a serving plate to reveal the beautiful golden crust. Garnish with fresh cilantro or parsley if desired, and serve warm.
Notes
- Soaking the rice before cooking helps achieve a fluffy texture and reduces cooking time.
- Using high-quality saffron is key to achieving the authentic aroma and golden hue in the dish.
- Slivered almonds add a delightful crunch but can be omitted for a nut-free version.
- Allowing the tahchin to rest before inverting helps keep the shape intact and prevents breaking.
- Make sure to grease the baking dish well to avoid sticking of the crispy crust.
