Persian Saffron Rice (Tachin) is prepared in a quick way and is suitable for those who are busy and who want to prepare this delicious and delicious dish, here is how to make saffron rice with pictures:

In Sephardi culture, rice prep is an art form | The Pittsburgh Jewish Chronicle

Persian Saffron Rice (Tachin)

mursalin
Impress your family by presenting Persian rice in an innovative way and with a unique taste, and prepare on your trip the most delicious saffron rice dish.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine middle eastern
Servings 4 people
Calories 213 kcal

Ingredients
  

  • 2 cups of cooked basmati rice
  • 1/2 cup cranberries
  • 2 tablespoons of butter
  • 2 teaspoons of rose water
  • 1 teaspoon saffron
  • 2 tablespoons of warm water
  • 1 cup of yoghurt
  • 1/2 cup of oil
  • 3 egg yolks
  • Salt to taste

Instructions
 

  • Melt the butter in a pot over medium heat.
  • Add the cranberries and cook for one minute.
  • Remove the mixture from the heat, then add the rose water.
  • Soak saffron in warm water for 10 minutes.
  • Mix the milk, eggs, oil, saffron water and salt. Add rice and stir well.
  • Pour half of the rice into a greased glass oven tray, then spread 1/3 of the cranberry mixture.
  • Add the remaining rice and then 1/3 of the cranberry mixture.
  • Cover with aluminium foil and place in the preheated oven for an hour and a quarter, until the rice is golden brown.
  • Invert the rice into a serving dish and serve hot with the rest of the cranberries.

Nutrition

Calories: 213kcalFat: 6gProtein: 3gCarbohydrates: 47g
Keyword rice
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