Golden Autumn Tahchin with Caramelized Onions & Cranberries
A vibrant and flavorful Persian rice dish, perfect for a special occasion. This tahchin features sweet caramelized onions, plump cranberries, and fragrant rosemary, all nestled in a golden-brown crust.
Equipment Needed
- 10-inch glass pie dish
- Large bowl
- Large Pot
- Mortar and pestle (or small bowl)
- Skillet
Ingredients
- 2.00 cupsBasmati Rice(Use high-quality basmati rice for best results.)
- 1.00 teaspoonSalt(Season generously.)
- 2.00 tablespoonsUnsalted Butter
- 1.00 tablespoonNeutral Oil(Vegetable or canola oil.)
- 2.00 mediumYellow Onions(Thinly sliced.)
- 1.00 cupDried Cranberries(Or dried cherries for variation.)
- 2.00 tablespoonsRosemary(Finely chopped.)
- 1.00 teaspoonSaffron Threads(For vibrant color.)
- 3.00 largeEgg Yolks
- 1.00 cupPlain Yogurt(Full-fat, not Greek.)
Instructions
Rinse rice thoroughly until water runs clear.
Estimated time: 5 minutes
Boil water, add salt and rice. Cook until tender but slightly firm (4-8 minutes).
Estimated time: 8 minutes
Caramelize onions in butter and oil until golden brown (12-15 minutes). Add cranberries and rosemary.
Estimated time: 15 minutes
Grind saffron and mix with hot water. Whisk in egg yolks, yogurt, and remaining oil. Season with salt.
Estimated time: 10 minutes
Combine cooked rice with saffron mixture. Gently fold in caramelized onions and cranberries.
Estimated time: 5 minutes
Grease a 10-inch pie dish. Add half of the rice mixture, pressing firmly.
Estimated time: 5 minutes
Add remaining rice mixture and caramelized onion mixture to the dish. Press down.
Estimated time: 5 minutes
Cover with foil and bake at 400°F (200°C) until golden brown (65-80 minutes).
Estimated time: 75 minutes
Let cool for 10 minutes. Carefully invert onto a serving platter.
Estimated time: 10 minutes
Garnish with reserved cranberry-onion mixture and serve.
Estimated time: 5 minutes