Name: Persian Pumpkin Tahchin: An Incredible Ultimate Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Persian
Ingredients: Basmati rice; Pure pumpkin puree; Plain yogurt; Large onion, finely chopped; Olive oil; Saffron threads; Turmeric powder; Salt; Black pepper; Cinnamon; Slivered almonds (optional); Fresh cilantro or parsley for garnish (optional)

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Why You’ll Love This Recipe

This tahchin offers a wonderful balance of flavors—the aromatic saffron and turmeric complement the sweet, earthy pumpkin, while the crispy golden crust adds a delightful texture contrast. It’s a one-dish meal that looks stunning and tastes even better, bringing a comforting warmth to your table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Basmati rice
Pure pumpkin puree
Plain yogurt
Large onion, finely chopped
Olive oil
Saffron threads
Turmeric powder
Salt
Black pepper
Cinnamon
Slivered almonds (optional)
Fresh cilantro or parsley for garnish (optional)

Directions

Soak Rice: Rinse the basmati rice until water runs clear. Soak for 30 minutes, then drain.
Make Pumpkin Mixture: In a large bowl, combine pumpkin puree, yogurt, turmeric, salt, pepper, and cinnamon. Mix until smooth.
Sauté Onions: Heat olive oil in a skillet over medium heat. Add onions and cook until golden brown.
Combine Onions and Almonds: Stir the sautéed onions into the pumpkin mixture, adding slivered almonds if using.
Prepare Saffron Water: Steep saffron threads in hot water for 5 minutes.
Cook Rice: Boil salted water, add drained rice, and cook until al dente (5-7 minutes). Drain rice and return to pot.
Add Saffron: Fold saffron water into the rice evenly.
Layer Tahchin: Grease an oven-safe dish. Spread half the saffron rice as the bottom layer. Pour pumpkin mixture evenly over rice. Top with remaining rice, pressing gently.
Bake: Cover tightly with foil. Bake at 375°F (190°C) for 1 hour.
Cool & Serve: Remove foil, let cool 15 minutes. Invert onto a serving plate to reveal the golden crust.

Servings and Timing

Servings: 6-8
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Variations

Add cooked ground lamb or chicken between layers for a meaty version.
Substitute pumpkin with butternut squash puree.
Garnish with pomegranate seeds for a pop of color and tartness.
Use toasted pistachios instead of almonds for a richer flavor.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in the oven covered with foil to preserve moisture.

FAQs

Can I use regular rice instead of basmati?

Basmati is preferred for its fragrance and fluffiness, but long-grain rice can be a substitute.

How do I know when the tahchin is done?

The crust should be golden and firm to the touch, and the filling set.

Can I prepare tahchin ahead of time?

Yes, assemble and refrigerate overnight before baking.

What if I don’t have saffron?

You can omit saffron, but it’s a signature flavor and color for tahchin.

Is this dish vegetarian?

Yes, this recipe is vegetarian but can be adapted to include meat.

Can I freeze leftover tahchin?

Yes, wrap well and freeze for up to 2 months.

How spicy is this dish?

It’s mild and aromatic, not spicy.

Can I add more spices?

Feel free to add cumin or cardamom for different flavor profiles.

How do I prevent the crust from sticking?

Generously grease the baking dish or use parchment paper.

What can I serve with Persian Pumpkin Tahchin?

It pairs well with fresh salads, yogurt dips, or grilled vegetables.

Conclusion

Persian Pumpkin Tahchin is a stunning and flavorful dish that transforms simple ingredients into a comforting feast. Its vibrant colors, delicate spices, and creamy pumpkin layer make it a showstopper for any meal. Whether for a festive occasion or a cozy dinner, this tahchin recipe is sure to impress and satisfy.