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Epicurious
Bon Appétit

Crunchy Baked Saffron Rice with Barberries (Tachin)

By Andy Baraghani
Saffron rice with tahdig and barberries
Photo by Alex Lau

Also known as tachin, this crispy baked Persian rice is often layered with meat, dried fruit, spices, and presented in a rectangular shape. We omitted the meat to keep things simple and went with a round shape to change things up. Rinse the rice to keep it from getting gummy, and parboil it so it will be soft and tender after baking. The yogurt, eggs, and oil are what create the golden color and crispy texture, which will have you coming back for bite after bite.

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