Celebrating World Egg Day with a Persian classic, Tahchin is saffron rice baked to golden perfection with a crunchy top. It is filled with sweet and sour barberries and pistachios, showcasing delightful flavors in a savory dish.
1: Rinse the rice 3-4 times until it runs clear. Place in a deep pot and boil for 10 minutes. Strain, pour cold water to stop it from overcooking and set aside.
2: In a pan on medium heat, melt 50g of butter and add the barberries, sugar, pistachios, salt and pepper. Set aside after about 5 minutes.
3: Bloom the saffron by grinding the strands and adding 4-5 ice cubes. Set aside for 15-20 minutes or until the ice is melted.
4: Whisk eggs, yoghurt, oil and bloomed saffron together along with salt and pepper. Fold in the strained rice. Melt 50g of butter and add 1 tablespoon of oil. Brush a deep 20cm pot and spoon in half the rice, packing it down. Spoon in 2/3 of the berries and pistachios avoiding the sides. Top with remaining rice and pack it down. Cover with foil.
5: Bake at 200C for 10 minutes, then lower the heat to 175C for 40 minutes.
6: Flip onto a serving dish and cover with the rest of the berries and pistachios. Enjoy!
