Caramelized Onion, Cranberry and Rosemary Tahchin Recipe

Introduction

This Caramelized Onion, Cranberry and Rosemary Tahchin is a fragrant and colorful Persian-inspired baked rice dish. With tender saffron-infused rice, sweet caramelized onions, and tart cranberries, it’s a wonderful blend of flavors and textures that makes a stunning centerpiece for any meal.

Ingredients

• 2 cups basmati rice
• Salt and black pepper
• 2 tablespoons unsalted butter
• ⅓ cup plus 2 tablespoons neutral oil (such as vegetable or canola), plus more for the pie dish
• 2 medium yellow onions, thinly sliced
• 1 cup dried cranberries or dried cherries
• 2 tablespoons finely chopped rosemary
• 1 teaspoon saffron threads
• 3 egg yolks
• 1 cup plain full-fat yogurt (not Greek)

Instructions

1. Step 1: Bring a large pot of water to a boil. Meanwhile, place the rice in a large bowl and fill with lukewarm water. Use your hands to agitate the rice in the water. Tip the water out, refill and repeat 2 to 4 times until the water is mostly clear; drain.
2. Step 2: When the pot of water is boiling, season generously with salt. Add the rice and give it a few stirs to prevent sticking. Cook, stirring occasionally, until the rice begins to rise to the top and is tender but still has a slight bite to it, 4 to 8 minutes. Drain and rinse the rice with cold water.
3. Step 3: While the rice cooks, heat the butter and 2 tablespoons of oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until deep golden brown, about 12 to 15 minutes. Turn off the heat, add the cranberries and stir to warm and plump them. Scoop out about ½ cup of the mixture for garnish. Stir the rosemary into the remaining onion mixture and set aside.
4. Step 4: Adjust the oven rack to the lower-third position and preheat the oven to 400°F (200°C). Finely grind the saffron threads and steep in 2 tablespoons hot water for 5 minutes. Stir in the egg yolks, yogurt, remaining ⅓ cup oil, and season with salt. Add the rice and gently toss until evenly coated and yellow.
5. Step 5: Lightly oil a deep 10-inch glass pie dish (an 8- or 9-inch square glass baking dish also works). Add about one-third of the rice mixture, gently packing and spreading it using your hands or a measuring cup. Fold the rosemary-onion mixture into the remaining rice, then add it to the dish, pressing down to create an even surface.
6. Step 6: Cover the dish tightly with foil and bake for 65 to 80 minutes, until the rice on the bottom and edges forms a deep golden crust. Let cool for 10 minutes before uncovering. Invert onto a large plate by placing it on top, holding both firmly and flipping carefully. Scatter the reserved cranberry-onion mixture over the top and serve.

Tips & Variations

• Use aged basmati rice if possible for a better texture and flavor.
• If you don’t have saffron, a pinch of turmeric can add color though the flavor will differ.
• Try substituting dried cherries with dried apricots or raisins for a different sweetness.
• Use a non-stick pie dish or line with parchment paper to help with easy release when inverting.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven covered with foil or in a microwave until warmed through. The crust may soften slightly but the flavors remain delightful.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of rice for this dish?

Basmati rice is preferred for its fragrance and texture, but you can experiment with other long-grain rice varieties. Avoid short-grain or sticky rice as they won’t produce the same fluffy texture.

How can I prevent the tahchin from sticking to the dish?

Generously oiling the baking dish before assembling the tahchin and using a non-stick dish can help. Also, letting it cool before inverting helps the crust release more easily.

Caramelized Onion, Cranberry and Rosemary Tahchin Recipe

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4.8 from 528 reviews

A flavorful Persian-inspired tahchin featuring aromatic basmati rice layered with caramelized onions, sweet dried cranberries, and fragrant rosemary. This baked rice dish is infused with saffron and yogurt, creating a golden crust that is crispy on the outside and tender inside, perfect for a special dinner or holiday feast.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Persian
• Diet: Vegetarian

Ingredients

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Rice and Aromatics

• 2 cups basmati rice
• Salt and black pepper, to taste
• 1 teaspoon saffron threads

Onion and Cranberry Mixture

• 2 tablespoons unsalted butter
• ⅓ cup plus 2 tablespoons neutral oil (vegetable or canola), plus more for greasing pie dish
• 2 medium yellow onions, thinly sliced
• 1 cup dried cranberries or dried cherries
• 2 tablespoons finely chopped rosemary

Binding Mixture

• 3 egg yolks
• 1 cup plain full-fat yogurt (not Greek)

Instructions

1. Rinse the Rice: Place the basmati rice in a large bowl and cover with lukewarm water. Agitate the rice lightly with your hands and drain the water. Repeat this rinsing process 2 to 4 times until the water runs mostly clear, then drain well.
2. Parboil the Rice: Bring a large pot of water to a boil and generously season it with salt. Add the rice and cook, stirring occasionally, until the rice grains begin to float and are tender but still slightly firm to the bite—this will take 4 to 8 minutes depending on rice age. Drain the rice in a colander and rinse with cold water to stop the cooking process.
3. Caramelize the Onions and Warm Cranberries: Heat butter and 2 tablespoons of oil in a large skillet over medium-high heat. Add the sliced onions and cook, stirring occasionally, until they turn a deep golden brown and develop a rich aroma, about 12 to 15 minutes. Turn off heat, stir in the dried cranberries to warm and plump them, then reserve about ½ cup of this mixture for garnish. Mix chopped rosemary into the remaining onion mixture and set aside.
4. Prepare Saffron Mixture: Preheat oven to 400°F and move your rack to the lower third. Grind the saffron threads finely using a mortar and pestle or the back of a spoon in a small bowl. Add 2 tablespoons of hot water to the saffron and let it steep for 5 minutes to release color and flavor. Into the saffron infusion, stir egg yolks, yogurt, and the remaining ⅓ cup oil. Season with salt. Gently fold in the cooled parboiled rice until every grain is coated and has a yellow hue.
5. Assemble the Tahchin: Lightly grease a deep 10-inch glass pie dish or an 8- to 9-inch square glass baking dish with oil. Place one-third of the rice mixture into the dish and gently press and spread evenly using your hands or a measuring cup. Fold the caramelized onion and rosemary mixture into the remaining rice in the bowl, then add this layer on top. Press gently again to create a flat surface.
6. Bake and Serve: Cover the dish tightly with aluminum foil and bake in the preheated oven for 65 to 80 minutes until the bottom and edges develop a deep golden-brown crust. Remove from oven and let cool for 10 minutes. To invert, place a large serving plate over the dish, hold both securely using kitchen towels, and flip to release the tahchin onto the plate. Scatter the reserved cranberry-onion garnish over the top and serve warm.

Notes

• Use full-fat plain yogurt instead of Greek yogurt to maintain the proper texture in the rice binding.
• Be gentle when packing the rice to avoid mashing the grains; the goal is a compact yet fluffy crust.
• If you don’t have saffron, you can substitute with turmeric for color, though the flavor will differ.
• Dried cherries can be used instead of cranberries for a slightly different fruity sweetness.
• The crust is best enjoyed fresh but can be reheated gently in the oven to preserve crispness.

Keywords: Tahchin, Persian rice dish, caramelized onions, saffron rice, baked rice, cranberry tahchin, rosemary rice, saffron tahchin, Persian cuisine