Description
Persian Pumpkin Tahchin is a delightful layered rice casserole featuring fragrant basmati rice mixed with a savory pumpkin and yogurt blend. Infused with warming spices like saffron, turmeric, and cinnamon, and enriched with golden sautéed onions and optional slivered almonds, this baked dish offers a flavorful and visually stunning centerpiece perfect for fall and festive occasions.
Ingredients
Scale
Main Ingredients
- 2 cups basmati rice
- 1 ½ cups pure pumpkin puree
- 1 cup plain yogurt
- 1 large onion, finely chopped
- 2 tablespoons olive oil
- ¼ teaspoon saffron threads
- ½ teaspoon turmeric powder
- 1 teaspoon salt, divided
- ½ teaspoon black pepper
- ½ teaspoon cinnamon
- ¼ cup slivered almonds (optional)
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Prepare the Rice: Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in water for 30 minutes, then drain thoroughly.
- Make Pumpkin Mixture: In a large mixing bowl, combine the pure pumpkin puree, plain yogurt, turmeric powder, half of the salt, black pepper, and cinnamon. Stir the mixture until it is smooth and well blended.
- Sauté Onions: Heat olive oil in a skillet over medium heat. Add the finely chopped onions and cook, stirring occasionally, until they are golden brown and caramelized, about 8-10 minutes.
- Combine Onions with Pumpkin Mixture: Add the sautéed onions to the pumpkin mixture and stir well to incorporate. If using, fold in the slivered almonds to add texture and a nutty flavor.
- Steep Saffron: Place the saffron threads in a small bowl and cover with 2 tablespoons of hot water. Let it steep for 5 minutes to release its aroma and vibrant color.
- Cook Rice: Bring a large pot of salted water to a boil. Add the soaked and drained rice and cook until al dente, about 5-7 minutes. Drain the rice and return it to the pot.
- Mix Saffron Water with Rice: Pour the saffron-infused water over the rice and gently fold to distribute the vibrant saffron evenly throughout.
- Assemble Tahchin: Grease an oven-safe baking dish with a bit of olive oil. Spread half of the saffron rice evenly on the bottom of the dish to form a base layer. Carefully pour and spread the pumpkin and onion mixture over the rice. Top with the remaining saffron rice, pressing down gently to compact the layers.
- Bake the Tahchin: Cover the dish tightly with aluminum foil. Bake in a preheated oven at 375°F (190°C) for 1 hour, allowing the flavors to meld and a crispy golden crust to form at the bottom.
- Serve: Remove the foil and let the tahchin cool for 15 minutes. Invert the dish onto a serving platter to reveal the beautiful golden crust. Garnish with fresh cilantro or parsley if desired and serve warm.
Notes
- Soaking the basmati rice helps achieve fluffy, separate grains after cooking.
- You can substitute plain yogurt with Greek yogurt for a creamier texture.
- Saffron is optional but highly recommended for authenticity and flavor depth.
- Slivered almonds add a nice crunch but can be omitted for a nut-free version.
- Letting the tahchin rest before serving helps the layers set and makes flipping easier.
- Use an oven-safe nonstick dish or grease the dish well to prevent sticking of the crust.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Persian
