Persian Saffron Baked Rice, Tachin

Instructions

1. Bring a large pot with 2 quarts of water to a boil. Add 1 TBSP of salt. While you’re waiting for the water to boil, place rice in a strainer or sieve and rinse with lukewarm water, until the water runs clear.
2. Add rice to pot and stir gently to prevent rice from sticking to the bottom. Cook, stirring occasionally, until rice is tender but not fully cooked, about 6-8 minutes. Drain and rinse with cold water.
3. Meanwhile, melt butter in a medium skillet over medium-low heat. Cook barberries or cranberries, stirring often, until plumped slightly and warmed through, about 2 minutes. Remove from heat and stir in rose water, if using.
4. Preheat to 400°. Combine saffron and 2 Tbsp. hot water in a large bowl. Let sit 10 minutes to allow saffron to steep. Mix in egg yolks, yogurt, ½ cup oil, and 2 tsp. salt. Scatter rice over yogurt mixture and gently toss to coat rice with egg and yogurt mixture.
5. Coat a 10"-diameter glass pie dish or an 8X13" rectangular glass baking dish with oil (glass lets you check on the color from underneath). Add half of rice mixture and use the palms of your hands to gently pack and compact rice into dish. Scatter half of barberries or cranberries over this layer ( if I decide to add any vegetables such as steamed chopped spinach, I add it now to the middle layer) and top with remaining rice. Press down again, firmly.
6. Cover dish tightly with foil and bake until rice on the bottom and around edges is a deep golden brown, 65–80 minutes. Let cool 10 minutes; discard foil. Loosen the rice around the edges using the point of a knife. Place a large plate on top and invert rice onto plate like a cake. Scatter remaining barberries or cranberries over top.

• Servings : 8
• Recipe Type : All Recipes, Rice, Grains, Noodles, vegetarian