Tachin Crispy Saffron Rice Cake
There is much debate about the ratios in Tachin, rice to eggs, whether to use whole eggs or just egg yolks, but I encourage you to try it out and keep adapting to what you like. If you prefer it to be firmer use more eggs, less compact less eggs. TYP
Use this as guidance (serves 6-8)
- Basmati Rice (3 cups)
- Eggs (6 eggs)
- Yogurt (can make it dairy free by adding 2 more eggs and lemon squeeze instead of yogurt) (1 cup)
- Grapeseed Oil
- Salt (Iodized)
- Barberries (Zereshk)
- Eggplant (for the filling, can use chicken or whatever you like)
Play by Play:
- Soak your rice and rinse a few times until the water is mostly clear.
- Cook the rice in boiling water with a good few pinches of salt for 6-8 minutes until par-boiled or half cooked.
- Grind a handful of strands of saffron with a mortar and pestle until fine. Add a few drops of hot water and let it sit so it blooms.
- Whisk 6 eggs and 1 cup of yogurt, add the bloomed saffron, option to add a tbsp of tumeric for color, and about 1/2 cup of grapeseed oil.
- Add the rice to the egg mixture in doses to make sure the rice isn't too hot. Make sure to be gentle with the rice when mixing because it can easily cut in half.
- Add a few drops of oil to the bottom of a glass pyrex and then pour in about half of the rice mixture.
- Add a layer of whatever you like - I like roast eggplant sliced and the zereshk/cranberry mix but you can do chicken, meat etc.
- Add the remaining rice mixture on top.
- Cover with parchment paper and then aluminum foil to make sure its tightly sealed.
- Bake at 400 for 1.5 hour or until you see the bottom is nicely browned. (that's why you use a glass pyrex so you can see how well its cooked)
- Flip the tachin onto a serving dish and add the zereshk and cranberries on top. (You want to slightly fry the zereshk and cranberries in a pan over low heat with a drop of oil)
- Cut into squares and enjoy !!
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