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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/caramelized-onion-cranberry-and-rosemary-tahchin-recipe/