Description
Persian Pumpkin Tahchin is a traditional Persian dish that combines fragrant saffron rice with tender pumpkin and tangy barberries, all topped with a crispy tahdig layer. This savory and slightly sweet rice cake is perfect for special occasions or as a unique main course.
Ingredients
Scale
Rice:
- 2 cups basmati rice, rinsed and soaked for 30 minutes
Pumpkin:
- 2 cups pumpkin, peeled and cubed
Seasonings:
- 2 tablespoons olive oil
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon salt
Saffron Yogurt Mixture:
- 3 large eggs
- 1 cup plain yogurt
- 1/4 cup vegetable oil or melted butter
- 1/2 teaspoon saffron threads, crushed and steeped in 2 tablespoons hot water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional:
- 1/2 cup barberries or dried cranberries
- 2 tablespoons sugar
- 2 tablespoons butter
Instructions
- Parboil Rice: Rinse and soak the rice, then parboil in salted water for 5–6 minutes. Drain and set aside.
- Sauté Pumpkin: Cook pumpkin with seasonings until tender. Set aside.
- Prepare Saffron Yogurt Mixture: Whisk eggs, yogurt, oil/butter, saffron water, salt, and pepper. Mix in half of the parboiled rice.
- Layer and Cook: Melt butter in a pot, spread rice mixture for tahdig, layer with pumpkin and remaining rice. Steam until golden and crispy.
- Garnish and Serve: Sauté barberries with butter and sugar for garnish. Invert pot onto a platter to serve.
Notes
- Barberries provide a traditional flavor, but cranberries can be a substitute.
- This dish is popular for celebrations in Iran.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 10 g
- Sodium: 360 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 75 mg
