This recipe for Vegan Jackfruit Tahchin offers a plant-based twist on the traditional Persian dish. Using vegan alternatives, this recipe provides a flavorful comfort food experience.
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Why You’ll Love Vegan Jackfruit Tahchin
- If you love Persian Tahdig, you will love Tahchin, a crispy Persian baked rice dish.
- Tahchin is traditionally made with several animal products – eggs, dairy, and meat. In today’s world, however, anything can be made vegan. This recipe uses two of our favorite vegan alternatives, Just Egg and Kite Hill plain almond yogurt. We also used green jackfruit instead of meat.
- This recipe is the ultimate Persian comfort food.
Ingredients/Equipment Notes
To make this delicious Jackfruit Tahchin, you will need the following ingredients (full measurements are in the recipe card below):
- 14 oz can young/green jackfruit
- “Basmati Rice”
- basmati rice
- salt
- “Filling”
- vegetable oil
- small onion
- garlic cloves
- turmeric
- black pepper
- salt
- dried barberries
- “Crust”
- “Garnish”
- vegetable oil
- dried barberries
- slivered pistachios (optional)
You will also need the following equipment:
- Glass baking dish
- Cheesecloth or kitchen towel
How to Make the Best Vegan Tahchin with Jackfruit
- Drain the jackfruit and squeeze out any excess liquid using a cheesecloth or kitchen towel.
- 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.
- Prepare Tahchin 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.
- Prepare Rice Crust
- Combine Just Egg, the Kitehill almond yogurt, and oil. Add 2 Tbsp Brewed Saffron. Mix.
- Add the cooked rice to the mixture and mix gently.
- Preheat oven to 400 F.
- Combine Rice and Tachin Filling
- Grease 10″ glass dish with oil.
- 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.
- Cover glass dish with foil, and poke 3 holes with a knife.
- Bake for 70 to 85 minutes until rice looks golden underneath.
- While the rice is cooking, prepare the barberry garnish. Add 1 tsp oil to a small pan on low heat. Cook the barberries, stirring often, until plumped slightly and warmed through, about 2 minutes.
- Remove rice from the oven. Let cool 15 minutes; discard foil.
- Loosen the rice around the edges using a knife. Place a large plate on top and invert rice onto plate like a cake.
- Garnish with the cooked barberries and pistachio over the top.
How to Serve Tahchin
Tahchin is served with a garnish that can be made from fried barberries and nuts like pistachios or almonds.
Recipe Tips
- I recommend using a clear glass baking dish as that allows you to check on the color underneath and make sure the tahchin is adequately cooked.
- Make sure to properly oil the bottom of the glass baking dish so the casserole can be easily flipped out.
Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!
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Vegan Jackfruit Tahchin (Crispy Persian Baked Rice)
- Total Time: 2 hours 10 minutes
- Yield: 4 1x
- Diet: Vegan
Description
A vegan Persian crispy rice dish.
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
- Prepare Jackfruit
- Drain can of jackfruit.
- Squeeze excess water from jackfruit with a kitchen towel or cheese cloth. Set aside.
- 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.
- 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.
- 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.
- Preheat oven to 400 F.
- 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.
- Cover pie dish with foil, and poke 3 holes with a knife.
- Bake for 70 to 85 minutes until rice looks golden underneath.
- 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.
- Remove rice from the oven. Let cool 15 minutes; discard foil.
- Loosen the rice around the edges using a knife. Place a large plate on top and invert rice onto plate like a cake.
- 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/