Description
A delightful Persian dish combining basmati rice and pumpkin puree, creating a unique meal with a crispy crust.
Ingredients
- Basmati rice: 2 cups
- Pumpkin puree: 1 cup
- Plain yogurt: 1 cup
- Saffron threads: 1/4 teaspoon
- Eggs: 2 large
- Garlic: 2 cloves, minced
- Turmeric: 1 teaspoon
- Salt: 1 teaspoon (adjust to taste)
- Pepper: 1/2 teaspoon (adjust to taste)
- Olive oil: 3 tablespoons (plus extra for greasing)
Instructions
- Prepare the pumpkin by peeling and chopping it into small cubes, then steam or boil until soft and mash into a puree.
- Cook the basmati rice by rinsing it under cold water, boiling in salted water for 5-7 minutes until partially cooked, then drain.
- In a large mixing bowl, combine pumpkin puree, yogurt, saffron, eggs, minced garlic, turmeric, salt, and pepper, mixing until smooth.
- Preheat the oven to 375°F (190°C) and grease a round baking dish. Layer half of the rice and pumpkin mixture, then add the remaining mixture on top.
- Drizzle the top with olive oil, cover with foil, and bake for 45 minutes. Remove foil and bake for an additional 15-20 minutes until golden brown.
Notes
- Choose sugar or pie pumpkins for the best flavor.
- Rinse rice thoroughly to avoid gumminess.
- Optional: Add cooked chicken, lamb, spinach, or nuts for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Persian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg
Keywords: Persian, tahchin, pumpkin, rice, recipe