Baked Persian Saffron Rice (Tahchin)
Tahchin is a Persian saffron rice dish of fluffy basmati, barberries and golden raisins, baked with eggs and yogurt to form a crispy crust. This savory cake recipe is a must-make!
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Ingredients
1 tsp saffron threads, finely ground
1 orange, zest
2 cups basmati rice
2 tbsp butter
½ cup dried barberries or 1 cup dried tart cherries, chopped
2 tsp golden raisins (sultanas),chopped
1 tsp rose water (optional)
3 large egg yolks
1 cup plain whole-milk yogurt (not Greek, too thick)
½ cup vegetable oil, plus more for dish
2 tsp kosher salt
Instructions
Grind the saffron threads in the palm of your hand or in a mortal and pestle to grind fine. Mix with 2 tablespoons of warm water in a large bowl. Let sit and allow saffron to bloom and draw out as much color as possible. This will be a deep ruby red.
Zest 1 teaspoon of the orange and set aside.
Bring a large pot of water to a boil and add 1/4 cup salt and stir.
Place rice in a strainer or sieve and rinse with lukewarm water, swishing rice around with your fingers to get rid of excess starch. Continue to rinse until water runs clear.
Add rice to boiling water and stir to prevent rice from sticking to the bottom. Cook, stirring occasionally, until rice begins to rise to the top and is tender but still has a slight bite to it, 6 minutes. Drain and rinse with cold water.
Melt butter in a medium skillet over medium-low heat. Cook barberries and golden raisins stirring often, until plumped slightly and warmed through, about 2 minutes. Remove from heat and stir in orange zest and rose water.
Preheat oven to 400°F and place rack in lower third of oven.
Add the egg yolks, yogurt, oil, and salt to the saffron and mix well with spatula. Add rice to yogurt mixture and gently fold in to ensure every grain is coated.
Coat a 10 diameter glass pie dish with oil (glass lets you check on the color from underneath). Add half of rice mixture and use the spatula to gently pack the rice into dish. Scatter half of fruit mixture over and top with remaining rice. Press down again, this time more firmly.
Cover dish tightly with foil and bake until rice on the bottom and around edges is a deep golden brown, 65–75 minutes. Discard foil and let cool 10 minutes. Loosen the rice around the edges using the point of a knife. Place a large plate on top and invert rice onto plate like a cake. Scatter remaining fruit mixture over top. slice and serve.
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Cornish Saffron Cake (Tezan Saffern) ◆ 1930s Recipe
★ About: “From time immemorial, Saffron-currant-cakes have been the boast of our Cornish house-wives” said the renowned Truro-born clergyman, poet and historian Richard Polwhele in his 1836 book ‘Reminiscences, in Prose and Verse (Etc.)’.
And in her 1890 book, Cornish Feasts and Folklore, Penzance poet and folklorist Margaret Ann Courtney explains that ‘in some parts of the county it is customary for each household to make a batch of currant cakes on Christmas Eve. These cakes are made in the ordinary manner, coloured with saffron, as is the custom in these parts. On this occasion the peculiarity of the cakes is, that a small portion of the dough in the centre of each top is pulled up and made into a form which resembles a very small cake on the top of the large one, and this centre piece is usually called “the Christmas”. Each person in a house has his or her especial cake, and every person ought to taste a small piece of ever other person’s cake. Similar cakes are also bestowed on the hangers-on of the establishment, such as laundresses, sempstresses, charwomen, &c.; and even some people who are in the receipt of weekly charity call as a matter of course, for the Christmas cakes. The cakes must not be cut until Christmas-day, it being probably “unlucky to eat them sooner.”’.
There is so much that has been written about Cornwall’s famous saffron cakes, yet before spotting this 1936 recipe written exactly a century after Mr Polwhele wrote of their heritage, we had yet to sample one ourselves. Saffron loaves and buns have been made in Cornwall since it was introduced to the county in the 14th century when it was traded for copper and tin. The colour of sunshine, this loaf is heavy with fruit and as soon as it comes out of the oven you can see that it’s something special.
We enjoyed a slice each fresh from the oven, one buttered and the other with a good spread of clotted cream and the 1930s rhubarb and ginger jam that we made not long ago. It was heavenly.
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★ Ingredients:
14 oz / 400g Strong White Flour
¼ oz / 7g Fresh Yeast
213 ml Tepid Water
¼ tsp. Sugar
¼ tsp. Salt
¼ lb / 113g Caster Sugar
¼ lb / 113g Mixed Peel
¼ lb / 113g Butter
¼ lb / 113g Currants
¼ tsp Allspice
A pinch of Saffron
★ Full instructions: __________________________________________
★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________
★ Book Details: Cookery Illustrated and Household Management (1936) By: Elizabeth Craig Publisher: Odhams Press Limited (Long Acre, London, W.C.2, England, U.K.) __________________________________________
♪ Music: Frozen In Love by Aakash Gandhi
MANGO SAFFRON CAKE | MANGO CAKE RECIPE | YUMMY MANGO GATEAU RECIPE | BINGE BITES
Learn to make and enjoy this yummy fruity Mango Saffron Cake at home
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Ingredients for Mango Saffron Cake :
2 Cups Flour
1 Cup Caster Sugar
1&1/2 Tsp Baking Powder
1 Tsp Baking Soda
Pinch of Salt
1 Tsp Vanilla Extract
1/2 Cup Mango Milk Puree
1/3 Cup Vegetable Oil
1/2 Cup Water
3 Large White Eggs
1 Tsp Yellow Food Color
Pinch of Saffron
Ingredients for Mango Milk Puree:
1 Mango
1/4 Cup Milk
2 Tbsp Sugar
Ingredients for Mango Puree (Fillings):
2 Cups Mango (2 Large Mangos)
3/4 Cup Sugar
1/4 Cup Warm Water
Decoration
Mango Pieces
Saffron
Edible White Pearls and Golden Drops
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Tahchin! IRANIAN Most Popular Dish! Crispy Persian Saffron Rice Cake ♤ Chicken Recipe
Learn How TO MakeTahchin! By Cooking Easy Food
Tahchin! IRANIAN Most Popular Dish! Crispy Persian Saffron Rice Cake ♤ Chicken Recipe
#tahchin #iranian_food #persia._rice #cookingeasyfood
00:00 Intro
00:12 How To Marinate Chicken
01:10 Drain rice
01:44 Make ingredients for Tahchin
03:14 stuffed chicken with butter
03:48 cook Tahchin
04:23 Make a Perfect Garnish for Tahchin
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Super Easy Saffron & Cardamom Milk Cake | Doolshe Sacfaran Oo Fudud
A very irresistible decadent cake. Can be made ahead for afternoon tea or for any gatherings and it’ll just wow the crowd with its warm and sweet smell. Such a flavorful taste and saffron is one of my favorite spices. Super easy recipe and can be made by anyone. Every amateur baker I’m here for you lol.
So here are the ingredients:
3 cups of plain flour
2 Tsp baking powder
1 cup soft butter ( room temperature)
1 & 1/2 granulated sugar ( caster sugar can be used)
3 large eggs
1tsp of ground cardamom (grind the seeds)
1 cup of warm milk and a pinch of Saffron ( for infusion and flavour)
For the sauce:
1 cup of warm milk
Condensed milk 4 tsp
A pinch is saffron for flavour
Somali translation:
3 Koob bur
2 qaando (malgacad) baking powder
1 koob buuro (subag)
1 koob iyo bar 1/2 Sokor ah
3 ukun waweyn
1 qaando ( malgacad) heel
1 koob caano qandac ah iyo sacfaran yar
Sauce ka:
1 koob caano qandac
4 qaando condensed milk (caanaha gasaca)
Sacfaran yar
Persian Crispy Saffron Rice Cake Recipe (Tahchin / ته چین مرغ) | Flavorsome Kitchen
Tahchin is a popular Persian rice dish that includes main ingredients such as chicken, basmati rice, barberries, and saffron. Please like and share the video and let us know what your thoughts are in the comment section.
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