Description
A delightful Persian dish combining basmati rice and pumpkin for a sweet and savory meal with a crispy crust.
Ingredients
- Basmati rice: 2 cups
- Pumpkin puree: 1 cup
- Plain yogurt: 1 cup
- Saffron: 1/4 teaspoon soaked in hot water
- Eggs: 2 large
- Garlic: 2 cloves, minced
- Turmeric: 1 teaspoon
- Salt: 1 teaspoon, or to taste
- Olive oil: 1/4 cup, plus extra for greasing
Instructions
- Prepare the pumpkin by peeling and chopping it into small cubes, then steam or boil until tender and mash until smooth.
- Rinse the basmati rice under cold water, soak for at least 30 minutes, then cook in boiling salted water for 5-7 minutes until al dente.
- In a large bowl, mix the pumpkin puree, yogurt, saffron water, eggs, minced garlic, turmeric, and salt until smooth.
- Gently fold in the partially cooked rice until evenly coated with the pumpkin mixture.
- Preheat the oven to 375°F (190°C) and grease a round baking dish. Spoon half of the rice mixture into the dish, pressing down firmly, then add the remaining mixture on top.
- Cover with aluminum foil and bake for 45 minutes, then remove the foil and bake for an additional 15-20 minutes until golden brown.
- Let cool for 10 minutes before inverting onto a serving platter.
Notes
- Choose sugar or pie pumpkins for the best flavor.
- Rinse and soak the rice thoroughly for the best texture.
- Optional ingredients can enhance flavor, such as cinnamon, nutmeg, or toasted nuts.
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, vegetarian, recipe