Recipe · Serves 4

Tahchin with Meat – A Persian Masterpiece

Tahchin: a golden crust, tender meat and a hint of saffron. In short, this saffron rice cake is a true Persian treat.

Tahchin is a classic Persian rice dish with a golden crust, fragrant saffron and juicy meat. Families often serve it on special days. So why not try our Tahchin recipe with meat?

Tahchin with meat – Persian saffron rice bake with a golden crust

Ingredients for Tahchin (serves 4)

  • 500 g lamb or beef (cut into large pieces)
  • 3 cups basmati rice
  • 2 egg yolks
  • 1 cup plain, creamy yoghurt
  • 1 tsp saffron threads (dissolved in hot water)
  • 1 large onion (halved)
  • Salt, pepper and turmeric to taste
  • 50 g butter
  • 1/2 cup vegetable oil
  • 1/2 cup barberries (dried, rinsed)
  • 2 tbsp sugar
  • Pistachios and almonds (chopped, optional)

Santoor tips for perfect Tahchin

  • First of all, use fresh saffron threads for the best aroma.
  • The golden crust is the star of the dish, so let it brown slowly and evenly.
  • In addition, pickled vegetables (torshi) or yoghurt go well on the side.

Step-by-step method

  1. Prepare the meat

    First, brown the meat in a pot with the halved onion, salt, pepper and turmeric. Then add water and simmer over medium heat for about 1.5–2 hours until tender. Finally, pull the meat into small pieces and keep the broth.

  2. Cook the rice

    Rinse the rice well and soak it in water for 30 minutes. Meanwhile, bring a large pot of salted water to the boil. Boil the rice for 5–7 minutes until half cooked. After that, drain it and rinse with cold water.

  3. Make the saffron yoghurt mix

    In a bowl, mix the egg yolks, yoghurt, saffron water, a pinch of salt and 2 tbsp melted butter. Then stir in a third of the rice.

  4. Layer the rice

    Grease the bottom of an ovenproof dish or pot with a little oil. First, spread the yoghurt rice evenly over the bottom. Next, add the pulled meat. Finally, cover with the rest of the rice, press down lightly and drizzle with 2 tbsp butter and a little saffron water.

  5. Bake or steam

    Cover the pot and steam the rice cake on low heat for 45–60 minutes. Alternatively, bake it in the oven at 180 °C for 45 minutes.

  6. Prepare the barberries

    Fry the barberries with 2 tbsp sugar and a little butter until glossy.

  7. Serve

    Carefully turn the rice cake out onto a large plate so the golden crust is on top. Then garnish with barberries, pistachios and almonds.

Why Tahchin at Santoor?

At Santoor, we make this dish with love and the best produce. Enjoy a classic of Persian cooking in a warm and friendly setting. Of course, our kitchen is 100% halal.

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