Omiebox Tahchin Recipe (Crunchy Persian Saffron Rice Cake)
Contents:
- 1 cup turmeric
- ½ cup sliced peanuts
- 100 g unsalted butter
- 1 tablespoon of sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups of jasmine rice
- 3 eggs
- ½ cup yogurt
- ½ cup oil
- 1 teaspoon saffron
Directions:
- Wash the rice 3-4 times until it becomes clear. Place it in a deep pot and boil for 10 minutes. Drain, add cold water to prevent overcooking and set aside.
- Melt 50g of butter in a pan over medium heat and add the cranberries, sugar, pistachios, salt and pepper. This will extract all the juice from the berries. Set aside for 5-8 minutes.
- Flourish the saffron by grinding the strands and adding 4-5 ice cubes. Set aside to bloom for 15-20 minutes or until the ice melts. This will give the rice a rich golden color.
- Whisk together the eggs, yogurt, oil and saffron flowers with salt and pepper. Add the drained rice.
- Melt 50g butter and add 1 tbsp oil. Generously brush a 20cm deep pan and spoon in half the rice, pressing firmly to remove any bubbles. Spoon in 2/3 of the fruit and nut mixture. Be careful not to let the mixture touch the sides as it will burn as it cooks. Cover with the rest of the rice and press down well. Cover with foil.
- Bake at 200 degrees for 10 minutes, then reduce the heat to 175 degrees and bake for 40 minutes.
- Place on a serving plate and top with remaining fruit and nuts. Enjoy!
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