Mini Tachin Bites with CYK Caviar

Mini Tachin Bites with CYK Caviar

I adore making these mini tachin bites—they're the perfect vessel for caviar and a simple twist on the classic dish. The crispy crusts and tender, flavorful rice inside create an ideal foundation for serving as an elegant appetizer or part of a dinner spread and is a textural heaven. The individual servings mean everyone gets their own prized crispy bottom topped with that precious CYK Caviar.

Ingredients:

(Makes 24 bites)

  • 3 cups basmati rice
  • 1 tsp saffron threads
  • 6 eggs
  • 1 cup yogurt (or dairy-free option: substitute with 2 extra eggs + a squeeze of lemon)
  • ½ cup + 2 tbsp grapeseed oil
  • Salt, to taste
  • 1/4 cup barberries (zereshk)
  • 1/4 cup cranberries
  • CYK Golden Ossetra Caviar

Play by Play:

  1. Rinse the rice with cold water, changing water until mostly clear.
  2. Parboil rice in salted boiling water for 5 minutes until just half-cooked. Drain.
  3. Grind saffron threads finely in a mortar and pestle, add a few drops of hot water, and let bloom.
  4. Whisk eggs, yogurt, and bloomed saffron together. Slowly whisk in grapeseed oil.
  5. Gradually fold the rice into the egg mixture in batches to avoid breaking the grains. Be gentle—overmixing makes dense tachin.
  6. Generously oil a 24-cup muffin tin with grapeseed oil.
  7. Divide the rice mixture evenly among the muffin cups and press gently to compact.
  8. Cover the entire muffin tin tightly with parchment paper and then aluminum foil.
  9. Bake at 375°F for 30-40 minutes until the bottoms are golden and the centers are set.
  10. While baking, gently fry barberries and cranberries in a pan with 1 tbsp oil or butter on low heat to soften and plump.
  11. Pull the tachin out of the oven, let cool for 5 minutes, then carefully run a knife around the edges and flip each bite onto a serving platter so the crispy tahdig is on top.
  12. Top each bite with a small spoonful of CYK Golden Ossetra Caviar and scatter the cooked barberries around the platter.
  13. Serve immediately while the tahdig is still crispy!

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