Tahchin is a Persian/Iranian creamy (traditionally dairy-based), baked saffron rice dish. The top of this gluten free dairy free rice dish is crunchy on top. The recipe traditionally calls for whole milk yogurt. For those who are dairy-free, you can make gluten free dairy free saffron rice without the need to go out and purchase dairy-free yogurt, you can make dairy free tahchin/ baked saffron rice. Give it a try with traditional yogurt, store-bought dairy-free yogurt, or super easy homemade yogurt. The results are nothing less than incredible.
Traditional Tahchin:
Rice: Traditionally, tahchin is made using basmati rice, but I used what I had on hand, jasmine rice. You can even use long grain white rice if that is all you have.
Glass Dish vs. Metal Pan: If you have a glass pie dish, this is ideal to use because it allows you to see the color of the crust on the bottom, which is a key to when you want to stop baking it. However, I used an 8-inch round cake pan. When using glass, you’ll want to decrease the baking temperature by 25ºF and perhaps shorten the baking time. Again, you’ll be able to see the color of the crust at the bottom of the dish when using clear glass.
Berries: Barberries are the customary berries that are used to make tahchin. I used chopped dried cherries instead.
Rose Water: If you have rose water on hand, add 1 teaspoon to the wet mixture. I omitted this.
Egg: While most recipes call for whole egg, I wanted to avoid the flavor of egg, but just use yolks for color and richness. Instead of rinsing the rice prior to cooking to omit much of that stickiness/starchiness, I just rinsed it after parboiling so that some of that starch would cause
Meat and Vegetables: Along with berries, meat is often added. Shredded, boiled chicken would be perfect! Instead, I served this dish with chicken. You can even add sauteed onion or mushrooms.
Spices: Add your favorite spices. While I made mine nightshade-free (no pepper), feel free to add some to your liking.
Gluten-Free Dairy-Free Saffron Rice (Tahchin or Tachin)
Creamy, tender rice cake with a cherry or berry filling with a crunchy crust.
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