Description
Persian Pumpkin Tahchin is a delightful savory rice cake layered with spiced pumpkin puree and yogurt, infused with aromatic saffron, turmeric, and cinnamon. This hearty and comforting dish features perfectly cooked basmati rice combined with golden sautéed onions and optional crunchy slivered almonds, baked to form a delicious crust, making it perfect for festive meals or cozy gatherings.
Ingredients
Scale
Rice
- 2 cups basmati rice
- Water for soaking and boiling
- Salt, to taste (for boiling water)
Pumpkin Mixture
- 1 ½ cups pure pumpkin puree
- 1 cup plain yogurt
- 1 tsp turmeric powder
- 1 tsp ground cinnamon
- Salt, to taste
- Black pepper, to taste
Other Ingredients
- 1 large onion, finely chopped
- 3 tbsp olive oil
- 1 pinch saffron threads
- 2 tbsp hot water (for saffron steeping)
- ½ 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 to remove excess starch. Soak the rice in water for 30 minutes, then drain thoroughly to prepare for boiling.
- Make the 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 well-blended.
- Sauté the Onions: Heat olive oil in a skillet over medium heat. Add the finely chopped onions and cook, stirring occasionally, until they turn golden brown and fragrant, about 7-10 minutes.
- Combine Onions and Pumpkin: Add the sautéed onions to the pumpkin mixture and stir well. If using, fold in the slivered almonds to add texture and flavor.
- Steep the Saffron: Place saffron threads in 2 tablespoons of hot water and let steep for 5 minutes to release their rich color and aroma.
- Cook the Rice: Bring a large pot of salted water to a boil. Add the soaked and drained rice and cook until al dente, about 5-7 minutes. Drain the rice thoroughly and return it to the pot.
- Mix Saffron Water into Rice: Pour the saffron water evenly over the drained rice and gently fold the rice and saffron together until uniformly colored.
- Layer the Tahchin: Grease an oven-safe baking dish with a bit of olive oil. Spread half of the saffron-infused rice evenly on the bottom of the dish. Pour the pumpkin and onion mixture evenly over the rice layer. Cover this with the remaining saffron rice, pressing down gently to compact the layers for a cohesive crust.
- Bake the Tahchin: Cover the baking dish tightly with aluminum foil to retain moisture. Bake in a preheated oven at 375°F (190°C) for 1 hour to allow flavors to meld and the crust to form.
- Serve the Tahchin: Remove the foil and let the tahchin cool for 15 minutes. Carefully invert the dish onto a serving plate to reveal the golden, crispy crust on top. Garnish with fresh cilantro or parsley if desired and serve warm.
Notes
- Soaking the basmati rice helps achieve the perfect fluffy texture and prevents sticking.
- Steeping saffron in hot water enhances its color and flavor, making the dish more aromatic and vibrant.
- For a nut-free version, simply omit the slivered almonds.
- Ensure the baking dish is well-greased to prevent sticking when inverting the tahchin.
- Leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop or oven.
