Description
Persian Pumpkin Tahchin is a beautifully layered baked rice dish infused with fragrant saffron, warm spices, and creamy pumpkin. This unique recipe combines traditional Persian cooking with seasonal pumpkin to create a comforting and impressive meal perfect for autumn or any special occasion.
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)
Instructions
- Rinse the basmati rice until water runs clear. Soak for 30 minutes, then drain.
- In a large bowl, combine pumpkin puree, yogurt, turmeric, salt, pepper, and cinnamon. Mix until smooth.
- Heat olive oil in a skillet over medium heat. Add onions and cook until golden brown.
- Stir the sautéed onions into the pumpkin mixture, adding slivered almonds if using.
- Steep saffron threads in hot water for 5 minutes.
- Boil salted water, add drained rice, and cook until al dente (5-7 minutes). Drain rice and return to pot.
- Fold saffron water into the rice evenly.
- 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.
- Cover tightly with foil. Bake at 375°F (190°C) for 1 hour.
- Remove foil, let cool 15 minutes. Invert onto a serving plate to reveal the golden crust.
Notes
- 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.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main course
- Method: Baking
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg
