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Crispy Baked Persian Rice with Barberries

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Vegan Jackfruit Tahchin (Crispy Persian Baked Rice)

Recipe by Plant-Based Persian

A vegan Persian crispy rice dish. 

  • Total Time2 hours 10 minutes
  • Yield4 1x
  • DietVegan

Ingredients

Units Scale
  • 14 oz can young/green jackfruit

"Basmati Rice"

  • 2 cups basmati rice
  • 2 Tbsp salt

"Filling"

  • 1 1/2 Tbsp vegetable oil
  • 1 small onion finely chopped
  • 4 garlic cloves minced
  • 1/2 tsp of turmeric
  • 1/4 tsp of black pepper
  • 2 tsp of salt
  • 1 Tbsp dried barberries

"Crust"

  • 1/2 cup Just Egg (egg replacer)
  • 1 cup Kite Hill plain almond yogurt
  • 3 Tbsp Brewed Saffron
  • 1/3 cup plus 1 tbsp vegetable oil

"Garnish"

  • 1 tsp vegetable oil
  • 1/2 cup dried barberries
  • 1/2 Tbsp Brewed Saffron
  • Slivered pistachios (optional)

Instructions

  1. Prepare Jackfruit
    • Drain can of jackfruit.
    • Squeeze excess water from jackfruit with a kitchen towel or cheese cloth. Set aside.
  2. Cook Basmati Rice
    • Bring a large pot of water to a boil. Add 2 Tbsp salt.
    • Add rice to boiling water and cook for 7 minutes.
    • Drain and rinse rice with cold water. Set aside.
  3. Prepare Tachin Filling
    • Add 1.5 Tbsp oil to a medium sauté pan on medium heat.
    • Add onion and sauté for 4-5 minutes.
    • Add garlic and sauté another 2 minutes.
    • Add turmeric, pepper, and salt. Add 1 Tbsp barberries. Add jackfruit. Cook until golden.
  4. Prepare Rice Crust
    • Combine Just Egg, the Kitehill almond yogurt, and oil. Add 3 Tbsp Brewed Saffron. Mix.
    • Add the cooked rice to the mixture and mix gently.
  5. Preheat oven to 400 F.
  6. Combine Rice and Tachin Filling
    • Grease 10″ glass dish with oil (glass allows you to check on the color underneath).
    • Add half the rice mixture and gently pack the rice into the dish with a spoon.
    • Scatter the jackfruit mixture over the rice. Top with the remaining rice. Press down with a spoon again, this time more firmly.
  7. Cover pie dish with foil, and poke 3 holes with a knife.
  8. Bake for 70 to 85 minutes until rice looks golden underneath.
  9. While the rice is cooking, prepare the barberries garnish. Add 1 tsp oil to small pan on on low heat. Cook the barberries, stirring often, until plumped slightly and warmed through, about 2 minutes. Add Brewed Saffron.
  10. Remove rice from the oven. Let cool 15 minutes; discard foil.
  11. Loosen the rice around the edges using a knife. Place a large plate on top and invert rice onto plate like a cake.
  12. Garnish with the cooked barberries and pistachio over the top.
  • Prep Time: 30 minutes
  • Cook Time: 100 minutes
  • Category: Main Course
  • Cuisine: Persian/Iranian

Find it online: https://plantbasedpersian.com/tachin-crispy-persian-rice-cake/