A Spring-Inspired Tachin with Peas & Greens
and more recipes for Shavuot
As you know, I love to bake tachin, a crispy Persian saffron cake with different types of fillings. Today, I’m sharing a spring-inspired version of the dish with fresh peas, green beans, scallions, and lots of dill. This is a great recipe if you’re looking to achieve Persian crispy rice because it’s baked in the oven. I find it to be so much easier and more reliable than tahdig. This time I’m making the tachin with yogurt as it is traditionally made and so it’s a great addition to a Shavuot meal this week.
I’m also sharing a round up of more Shavuot fitting recipes that you can cook this week including, an herb-crusted cod, potato & shallot gratin, and my mom’s famous cheesecake!
Very best,
Arielle
SPRINGTIME TACHIN (SAVORY RICE CAKE WITH PEAS AND GREENS)
Serves 8-10
4 cups basmati rice
1 teaspoon saffron threads
6-8 scallions, finely chopped
8 ounces fresh or frozen peas
8 ounces fresh or frozen green beans, halved
1 bunch dill, finely chopped (1 cup)
1 tablespoon of butter (salted or unsalted)
1 cup full fat plain yogurt (not Greek yogurt)
5 eggs
Juice of 1 lemon
Kosher salt, freshly ground black pepper
Avocado oil or any neutral oil
Grease a square 9” x 13” rectangular glass baking dish or a 12” x 12” glass baking dish with 1/3 cup of oil.
Rinse the rice until the water runs clear. Place the rice into a large bowl, cover it with room temperature water and soak the rice for 30 minutes to 1 hour.
Make the saffron water: place 1 teaspoon of saffron threads and a pinch of salt into a mortar and pestle. Grind the saffron until it turns into a powder. Pour 1/4 cup of boiling water over the saffron and stir. Set aside.
Prepare the rice: place a large pot of water over medium high heat and bring it to a boil. Rinse the soaked rice and strain it from its soaking water. Once the pot of water is boiling add 6 tablespoons of salt into the water (to season the rice). Add all of the rice into the boiling water and cook until it is parboiled, about 7 minutes. Drain the rice over a strainer and immediately pour cold water over the rice to stop the cooking.
Make the filling, place a skillet over medium high heat. Add a tablespoon of butter. Once the butter has melted add the scallions, peas, green beans, dill, 1 teaspoon of salt, and 1/4 cup of water into the pan. Give everything a stir and place a lid to the skillet. Reduce the heat to medium and steam the vegetables for 5 minutes or until the green beans are bright green and just about fork tender. Remove the pot from the heat and keep the lid on.
Preheat the oven to 450°F.
Place the yogurt, eggs, saffron water, lemon juice, and 2 teaspoons of salt into a large mixing bowl. Whisk until combined. Add the par-cooked rice into the bowl and gently fold the saffron mixture into the rice until the rice is completely coated.
Assemble the tachin: place half of the rice mixture into the bottom of the greased baking dish. Use a large spoon or spatula to flatten the rice into an even layer. Use a slotted spoon to scoop the peas and green beans out of the skillet leaving back any excess liquids and place the greens over the rice. Add all of the greens and then use the spoon to arrange the filling along the whole pan. Add the remaining rice mixture over the greens and spread into an even layer. Tightly cover the baking dish with aluminum foil and transfer it into the oven.
Bake the tachin in the oven for 45 minutes and then reduce the heat to 400°F. Continue cooking for 1 hour or until the crust is a deep golden brown. You can look through the bottom of the baking dish to check the color of the tachin. Once the tachin is ready, carefully transfer it out of the oven and immediately flip it onto a serving platter that is the same shape as your pan.
Cut the tachin into square slices and serve hot. I like to serve the tachin pre-sliced so it’s easier for guests.
Make ahead: you can assemble the tachin, not bake it, and cover it with plastic wrap one day before serving. Keep the unbaked tachin in the refrigerator over night and then bring it. to room temperature the next day. Remove the plastic wrap and cover with aluminum. Bake as the recipe says.
