Super crispy and crunchy on the outside, and soft and creamy on the inside- this baked saffron rice is literally bursting with flavor and deliciousness.
While this Persian inspired dish may come off as simple, it is anything but that! The unique cooking process doesn’t just elevate the flavors of the ingredients, but they all blend together so beautifully, this will become your next favorite dish to serve at a dinner party you’re hosting.
Think you’re ready to give the recipe a shot? Here’s all you need to know about making it the right way.
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Ingredients For the Crunchy Baked Saffron Rice
- 1 teaspoon saffron threads, finely ground
- 1 orange zest
- 2 cups basmati rice
- 2 tablespoon butter
- ½ cup dried cranberries, chopped
- 2 teaspoon pistachio, chopped
- 1 teaspoon rose water optional
- 3 large egg yolks
- 1 cup plain whole-milk yogurt
- ½ cup vegetable oil + 1 teaspoon for greasing
- 2 teaspoon kosher salt
- 1 teaspoon pepper
How to Make the Crunchy Baked Saffron Rice
Grind the saffron threads in the palm of your hand, or in a mortar and pestle (preferred).
Mix with 2 tablespoons of warm water in a large bowl. Let sit and allow saffron to bloom and draw out as much color as possible. It should be a deep ruby red.
Zest 1 teaspoon of the orange and set aside. Bring a large pot of water to a boil and add ¼ cup salt and stir.
Place rice in a strainer or sieve and rinse with lukewarm water, swishing rice around with your fingers to get rid of excess starch. Continue to rinse until water runs clear.
Add rice to boiling water and stir to prevent rice from sticking to the bottom. Cook, stirring occasionally, until rice begins to rise to the top and is tender but still has a slight bite to it, 6 minutes. Drain and rinse with cold water.
Melt butter in a medium skillet over medium-low heat.
Add in the cranberries and saute for about 2 minutes. Remove from heat and stir in orange zest and rose water.
Preheat the oven to 400°F and place the rack in the lower third of the oven.
Add the egg yolks, yogurt, oil, and salt to the saffron and mix well with spatula.
Add rice to yogurt mixture and gently fold in to ensure every grain is coated.
Coat a glass pie dish with oil (glass lets you check on the color from underneath).
Add half of the rice mixture and use the spatula to gently pack the rice into the dish. Scatter half of the fruit mixture over and top with remaining rice.
Press down again, this time more firmly. Cover the dish tightly with foil and bake until the rice on the bottom and around edges is a deep golden brown, 65–75 minutes.
Discard foil and let cool for 10 minutes.
Loosen the rice around the edges using the point of a knife.
Place a large plate on top and invert rice onto a plate like a cake.
Scatter remaining fruit mixture over top. Slice and serve.
Frequently Asked Questions
Basmati rice is an absolute must for this recipe. It has a unique, subtle flavor and a nice fluffy texture once it is cooked. Plus, the long grains really add to the aesthetic appeal of the dish.
If you don’t have Basmati rice, you can use any other good quality long grained rice of your choice.
This recipe calls for the use of classic, authentic ingredients to put the crunchy baked saffron rice together. You can, of course, add in some more flavor enhancers of your choice. You can choose to sprinkle a bit of Persian spice mix or even just a bit of paprika if you love that spiciness and smokiness in your dishes.
The key to getting your rice to be fluffy and all the strands to be separate is to make sure you remove all the excess starch. Remember to wash the rice thoroughly with lukewarm water until the water runs clean. This may take some time, but it’ll really make a difference with how the Tachin turns out.
The yogurt, coupled with the egg yolks is what lends the dish that richness and creaminess. If you don’t have yogurt, you can use any unflavored Greek yogurt instead, or just skip adding it altogether.
You sure can! The yogurt mixture can be prepared a day in advance and refrigerated.
Your leftover Tachin can be covered up and refrigerated for up to 2 days. To reheat it, just cover it in aluminum foil and bake for a few minutes.
Tips & Tricks to Nail the Crunchy Baked Saffron Rice
Think you’re ready to try out the recipe? Wait up! You might want to have these little tips and tricks handy.
- Loved the flavor and texture dried cranberries lend to the dish? Authentic Tachin usually calls for the use of barberries, so if you can get your hands on them, use them instead of cranberries.
- Dried raisins are another excellent alternative. They lend the dish a nice sweetness that cuts through, and a different texture that complements the dish beautifully.
- You can also try out an easier version of this recipe in a skillet. Just layer the rice in a cast iron or any thick bottomed skillet of your choice, and cook it until the bottom is nice and crispy. Then, flip it and let it cook until the other side crisps up too.
Serving Ideas & Suggestions
This crunchy baked saffron rice tastes best when paired with a nice rustic chicken bake or some oven roasted veggies. If you’re trying to keep it simple, the rice can be paired with some pickled veggies, yogurt and fresh herbs too.
You can also serve it with any stew or curry of your choice as a rice dish with a difference.
Loved how fun it was to put this meal together? Inspired to try out some more such recipes? Here are a few handpicked ones you might want to take a look at.
[penci_recipe]
Crunchy Baked Saffron Rice
Ingredients
- 1 teaspoon saffron threads (finely ground)
- 1 pc orange zest
- 2 cups basmati rice
- 2 tablespoon butter
- ½ cup dried cranberries (chopped)
- 2 teaspoon pistachio (chopped)
- 1 teaspoon rose water (optional)
- 3 pcs egg yolks (large)
- 1 cup plain whole milk yogurt
- ½ cup vegetable oil (1 teaspoon for greasing)
- 2 teaspoon kosher salt
- 1 teaspoon pepper
Instructions
- Grind the saffron threads in the palm of your hand, or in a mortar and pestle (preferred).
- Mix with 2 tablespoons of warm water in a large bowl. Let sit and allow saffron to bloom and draw out as much color as possible. It should be a deep ruby red.
- Zest 1 teaspoon of the orange and set aside. Bring a large pot of water to a boil and add ¼ cup salt and stir.
- Place rice in a strainer or sieve and rinse with lukewarm water, swishing rice around with your fingers to get rid of excess starch. Continue to rinse until water runs clear.
- Add rice to boiling water and stir to prevent rice from sticking to the bottom. Cook, stirring occasionally, until rice begins to rise to the top and is tender but still has a slight bite to it, 6 minutes. Drain and rinse with cold water.
- Melt butter in a medium skillet over medium-low heat.
- Add in the cranberries and saute for about 2 minutes. Remove from heat and stir in orange zest and rose water.
- Preheat the oven to 400°F and place the rack in the lower third of the oven.
- Add the egg yolks, yogurt, oil, and salt to the saffron and mix well with spatula.
- Add rice to yogurt mixture and gently fold in to ensure every grain is coated.
- Coat a glass pie dish with oil (glass lets you check on the color from underneath).
- Add half of the rice mixture and use the spatula to gently pack the rice into the dish. Scatter half of the fruit mixture over and top with remaining rice.
- Press down again, this time more firmly. Cover the dish tightly with foil and bake until the rice on the bottom and around edges is a deep golden brown, 65–75 minutes.
- Discard foil and let cool for 10 minutes.
- Loosen the rice around the edges using the point of a knife.
- Place a large plate on top and invert rice onto a plate like a cake.
- Scatter remaining fruit mixture over top. Slice and serve.
