Persian Saffron Rice (Tachin)

Written by Asma

October 7, 2021

Persian Saffron Rice (Tachin) is prepared in a quick way and is suitable for those who are busy and who want to prepare this delicious and delicious dish, here is how to make saffron rice with pictures:

In Sephardi culture, rice prep is an art form | The Pittsburgh Jewish  Chronicle

Persian Saffron Rice (Tachin)

Impress your family by presenting Persian rice in an innovative way and with a unique taste, and prepare on your trip the most delicious saffron rice dish.
5 from 2 votes
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Course: Main Dish
Cuisine: middle eastern
Keyword: rice
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 213kcal
Author: Asma


  • 2 cups of cooked basmati rice
  • 1/2 cup cranberries
  • 2 tablespoons of butter
  • 2 teaspoons of rose water
  • 1 teaspoon saffron
  • 2 tablespoons of warm water
  • 1 cup of yoghurt
  • 1/2 cup of oil
  • 3 egg yolks
  • Salt to taste


  • Melt the butter in a pot over medium heat.
  • Add the cranberries and cook for one minute.
  • Remove the mixture from the heat, then add the rose water.
  • Soak saffron in warm water for 10 minutes.
  • Mix the milk, eggs, oil, saffron water and salt. Add rice and stir well.
  • Pour half of the rice into a greased glass oven tray, then spread 1/3 of the cranberry mixture.
  • Add the remaining rice and then 1/3 of the cranberry mixture.
  • Cover with aluminium foil and place in the preheated oven for an hour and a quarter, until the rice is golden brown.
  • Invert the rice into a serving dish and serve hot with the rest of the cranberries.


Calories: 213kcal | Carbohydrates: 47g | Protein: 3g | Fat: 6g
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