Saffron Yogurt Rice with Spinach and Prunes

Why You’ll Love This Recipe

• Rich Flavor Profile: The combination of saffron, yogurt, and spices imparts a unique and aromatic flavor to the rice, complemented by the sweetness of prunes and the earthiness of spinach.

• Crispy Rice Crust (Tahdig): A signature feature of this dish is the crispy rice crust formed at the bottom, known as tahdig, which adds a delightful crunch to each serving.

• Nutrient-Rich: Incorporating spinach provides a boost of vitamins and minerals, while prunes offer natural sweetness and health benefits.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Marinade:

• Chicken thigh pieces

• Large onion, thinly sliced

• Garlic cloves, grated

• Advieh (Persian spice mix)

• Turmeric

• Ground black pepper

• Salt

• Thick yogurt

• Saffron, ground and dissolved in hot water

For the Rice and Layers:

• Basmati rice

• Fresh spinach, chopped (or frozen spinach)

• Olive oil

• Egg yolk (optional, for added richness)

• Butter (optional, for enhancing the rice crust)

• Lemon juice

• Pitted prunes

• Roasted sliced almonds (optional, for garnish)

Directions

1. Marinate the Chicken:

   • Combine chicken pieces with sliced onion, grated garlic, Advieh, turmeric, black pepper, salt, yogurt, and a tablespoon of saffron water.

   • Mix well, cover, and marinate in the refrigerator for at least 1 hour, preferably overnight for deeper flavor.

2. Prepare the Spinach:

   • Sauté chopped spinach with olive oil and a pinch of salt until wilted and any excess moisture evaporates.

   • Set aside to cool.

3. Cook the Rice:

   • Rinse basmati rice under cold water until the water runs clear.

   • Soak the rice in salted water for at least 30 minutes.

   • Parboil the soaked rice in boiling water for about 5-7 minutes until slightly tender but not fully cooked. Drain and set aside.

4. Assemble the Dish:

   • In a large pot or baking dish, heat some oil and optionally butter to create a non-stick base.

   • Mix parboiled rice with the marinated chicken mixture, adding an egg yolk if desired for richness.

   • Layer the bottom of the pot with a portion of the rice mixture to form the tahdig (crust).

   • Spread sautéed spinach over the rice layer.

   • Arrange prunes on top of the spinach.

   • Cover with the remaining rice mixture, pressing gently to compact.

5. Cook the Tahchin:

   • Cover the pot with a tight-fitting lid.

   • Cook over low heat for about 1.5 to 2 hours, allowing the flavors to meld and the rice crust to form.

   • Alternatively, bake in a preheated oven at 350°F (175°C) for approximately 1 hour.

6. Serve:

   • Once cooked, let the dish rest for 10 minutes.

   • Carefully invert onto a serving platter to reveal the golden rice crust on top.

   • Garnish with roasted sliced almonds if desired.

Servings and Timing

• Servings: Approximately 14 servings (1 cup each)

• Prep Time: 45 minutes (excluding marination time)

• Cook Time: 1.5 to 2 hours

• Total Time: Approximately 3 hours (including marination)

Variations

• Dairy-Free: Use coconut yogurt and olive oil instead of dairy yogurt and butter.

• Vegan: Replace chicken with tofu or chickpeas, and use plant-based yogurt.

• Grain-Free: Substitute rice with cauliflower rice; note that tahdig may not form.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat gently on the stovetop over low heat, adding a splash of water if necessary to prevent drying.

FAQs

Can I use brown rice instead of white basmati?

Yes, brown rice can be used, but it will require a longer cooking time and may not yield the same texture for the tahdig (crispy rice crust).

How long can I store the cooked tahchin?

It can be stored in the refrigerator for up to 3 days. Be sure to store it in an airtight container.

Can I make this dish ahead of time?

Yes, you can prepare the dish ahead of time, store it in the refrigerator, and reheat it when ready to serve.

Can I use a different fruit instead of prunes?

Yes, you can substitute prunes with dried apricots or figs for a different flavor profile.

Conclusion

Saffron Yogurt Rice with Spinach and Prunes is a rich and aromatic dish that combines the best of Persian cooking with delightful textures and flavors. The tahdig, or crispy rice crust, adds an extra element of surprise and satisfaction, making each bite a treat. Whether for a special occasion or a comforting family meal, this dish is sure to impress and leave everyone craving more. Enjoy the flavors of Persian cuisine in the comfort of your own home!

Saffron Yogurt Rice with Spinach and Prunes

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Saffron Yogurt Rice with Spinach and Prunes, or Tahchin-e Esfenaj, is a traditional Persian dish that combines aromatic saffron rice, tender marinated chicken, sautéed spinach, and sweet prunes. Known for its signature crispy rice crust (Tahdig), this dish offers a rich, flavorful, and visually appealing meal that’s perfect for special occasions or comforting family dinners.

• Author: Amy
• Prep Time: 45 minutes (excluding marination time)
• Cook Time: 1.5 to 2 hours
• Total Time: Approximately 3 hours (including marination)
• Yield: 14 servings (1 cup each)
• Category: Main Dish, Persian
• Method: Stovetop or Baking
• Cuisine: Persian
• Diet: Gluten Free

Ingredients

For the Chicken Marinade:

Chicken thigh pieces

1 large onion, thinly sliced

Garlic cloves, grated

Advieh (Persian spice mix)

Turmeric

Ground black pepper

Salt

Thick yogurt

Saffron, ground and dissolved in hot water

For the Rice and Layers:

Basmati rice

Fresh spinach, chopped (or frozen spinach)

Olive oil

1 egg yolk (optional, for added richness)

Butter (optional, for enhancing the rice crust)

Lemon juice

Pitted prunes

Roasted sliced almonds (optional, for garnish)

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Instructions

• Marinate the Chicken:

  • Combine chicken pieces with sliced onion, grated garlic, Advieh, turmeric, black pepper, salt, yogurt, and saffron water. Mix well, cover, and marinate for at least 1 hour, preferably overnight.

• Prepare the Spinach:

  • Sauté chopped spinach in olive oil with a pinch of salt until wilted and excess moisture evaporates. Set aside to cool.

• Cook the Rice:

  • Rinse basmati rice under cold water until clear. Soak in salted water for 30 minutes. Parboil the rice in boiling water for 5-7 minutes, until slightly tender but not fully cooked. Drain and set aside.

• Assemble the Dish:

  • In a large pot or baking dish, heat some oil and optional butter to create a non-stick base. Mix the parboiled rice with the marinated chicken, adding egg yolk for richness.

  • Layer the bottom of the pot with rice mixture to form the Tahdig (crispy rice crust). Spread sautéed spinach and arrange prunes on top. Cover with remaining rice mixture, pressing gently to compact.

• Cook the Tahchin:

  • Cover the pot with a tight-fitting lid. Cook on low heat for 1.5 to 2 hours, allowing the flavors to meld and the rice crust to form. Alternatively, bake in a preheated oven at 350°F (175°C) for 1 hour.

• Serve:

  • Let the dish rest for 10 minutes, then carefully invert onto a serving platter to reveal the golden rice crust. Garnish with roasted almonds, if desired.

Notes

Dairy-Free Option: Use coconut yogurt and olive oil instead of dairy yogurt and butter.

Vegan Version: Replace chicken with tofu or chickpeas, and use plant-based yogurt.

Grain-Free Version: Substitute rice with cauliflower rice (Note: Tahdig may not form with cauliflower rice).