Baked Rice with Barberries (Tah Chin)

Name: Baked Rice with Barberries (Tah Chin)
Total time: PT0D0H0M
Yield: serves 10-12
Ingredients: 3 cups long-grain white rice; 2 tbsp. kosher salt, plus more to taste; 1 1 ⁄ 2 cups plain yogurt; 1 ⁄ 2 cup canola oil, plus more; 1 ⁄ 2 tsp. crushed saffron; 4 egg yolks; 3 tbsp. unsalted butter; 3 ⁄ 4 cup barberries or dried cranberries; 1 ⁄ 2 cup currants; 2 tbsp. sugar; 1 tbsp. rose water

Serves
serves 10-12

TODD COLEMAN

This northern Iranian specialty is topped with dried barberries, a tart local fruit. This recipe first appeared in our March 2012 issue, with Anissa Helou's story The Land of Bread and Spice.

Ingredients

3 cups long-grain white rice
2 tbsp. kosher salt, plus more to taste
1 ¹⁄₂ cups plain yogurt
¹⁄₂ cup canola oil, plus more
¹⁄₂ tsp. crushed saffron
4 egg yolks
3 tbsp. unsalted butter
³⁄₄ cup barberries or dried cranberries
¹⁄₂ cup currants
2 tbsp. sugar
1 tbsp. rose water

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Instructions

Step 1

Rinse rice in a strainer under running water until water runs clear. Transfer to a bowl with 2 tbsp. salt, cover with water, and soak for 2 hours; drain. Boil 6 cups water in a 4-qt. saucepan over high heat. Add rice; cook until it begins to rise to the surface, about 12 minutes. Drain and rinse until water runs clear.

Step 2

Heat oven to 350°. Transfer rice to a bowl; stir in yogurt, oil, saffron, yolks, and salt. Pour rice mixture into a greased 9″ x 13″ baking dish; smooth top and cover with foil.Bake rice until a golden-brown crust forms on bottom, about 1 hour, 45 minutes. Uncover, and run a knife between rice and dish to loosen crust; place a platter over dish and invert. Cut rice into squares.

Step 3

Heat butter in a 10″ skillet over medium-high heat. Add barberries, currants, and sugar; cook until hot. Add rose water; cook for 1 minute; remove from heat. Garnish rice with berries and currants.

Rinse rice in a strainer under running water until water runs clear. Transfer to a bowl with 2 tbsp. salt, cover with water, and soak for 2 hours; drain. Boil 6 cups water in a 4-qt. saucepan over high heat. Add rice; cook until it begins to rise to the surface, about 12 minutes. Drain and rinse until water runs clear.
Heat oven to 350°. Transfer rice to a bowl; stir in yogurt, oil, saffron, yolks, and salt. Pour rice mixture into a greased 9″ x 13″ baking dish; smooth top and cover with foil.Bake rice until a golden-brown crust forms on bottom, about 1 hour, 45 minutes. Uncover, and run a knife between rice and dish to loosen crust; place a platter over dish and invert. Cut rice into squares.
Heat butter in a 10″ skillet over medium-high heat. Add barberries, currants, and sugar; cook until hot. Add rose water; cook for 1 minute; remove from heat. Garnish rice with berries and currants.