RecipeTin Eats · by Nagi★ 5.0 (31)
Persian Saffron Rice (Tachin)
NUTRITION · PER SERVING80M COOK
CAL 13%·PRO 12%
CARBS 19G30% OF CAL
1G FIBER0G ADDED3G INTRINSIC14G OTHER3G TOTAL SUGAR
FAT 18G64% OF CAL
3G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A baked Persian saffron rice studded with tart barberries, yogurt, and egg. Fluffy and richly spiced without overwhelming the palate. An elegant side dish for Middle Eastern or Persian mains.
sidegrain bowl🍲 stockpot🥧 baking dish🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 9- 2 cups / 360g basmati rice, uncooked ((Note 1))
- 1 tbsp salt
- 3 litres / 3 quarts water
- 1/2 cup dried barberries ((Note 2))
- 2 tbsp / 30g unsalted butter
- 1 1/2 tsp rose water ((optional))
- 1 tsp saffron threads ((Note 3))
- 2 tbsp warm water
- 1 cup / 250 g plain yogurt ((I use Farmers Union Greek Yogurt))
- 1/2 cup / 125 ml oil (, neutral (or butter!))
- 3 egg yolks ((Note 4 for using leftover whites))
- 3/4 tsp salt
At a glance
PER SERVING · TIME 80M
CAL 13%·PRO 12%
CARBS 19G30% OF CAL
1G FIBER0G ADDED3G INTRINSIC14G OTHER3G TOTAL SUGAR
FAT 18G64% OF CAL
3G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 5m
- Sodium
- 1059mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 74mg
- Calcium
- 63mg
- Iron
- 0.53mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1059MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.