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persian savory saffron cake - tahchin



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Prep Time: 20 minutes

Cook Time: 60 minutes

Total: 80 minutes

Servings: 12


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Step 1

Pour water in a large pot, bring to boil.

Step 2

Add rice to the boiling water, cook for 10 minutes until the rice is soft on the outside but firm on the inside.

Step 3

Drain the rice, set aside in a bowl.

Step 4

Preheat the oven to 350F. Coat an oven safe dish (8Xwith nonstick spray.

Step 5

Place yogurt, oil and eggs and salt in a large bowl whisk until combined.

Step 6

Add in par cooked rice. mix well. Add in bloomed saffron. Mix well.

Step 7

Pour into the oven safe dish, cover with aluminum foil and poke holes into the aluminum foil using a fork.

Step 8

Bake in the oven for 45 minutes to an hour. The dish is ready once it's fully cooked and stuck together.

Step 9

Heat a small pan over medium low heat. Melt the butter in the pan.

Step 10

Add in barberries, stir until coated with butter.

Step 11

Add in sugar and rose water. Stir well.

Step 12

Barberries are ready once they're shiny.

Step 13

Once the Tahchin in ready, flip it into a plate and top it with barberries, slivered almond and slivered pistachios.

Step 14

Serve plain or with chicken in tomato rice.

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