Persian Pumpkin Tahchin is a seasonal twist on the classic Iranian rice cake, Tahchin. Traditionally made with saffron, yogurt, and rice, this version incorporates pumpkin purée and roasted pumpkin for a rich, subtly sweet, and savory flavor. It’s baked or steamed to perfection, forming a crispy golden crust known as tahdig, and layered with tender chicken or kept vegetarian for a hearty, comforting dish.
Why You’ll Love This Recipe
- Unique combination of savory saffron rice and sweet pumpkin
- Stunning presentation with a crisp golden crust
- Ideal for autumn and winter gatherings
- Easily made vegetarian or adapted with different proteins
- Delicious warm or at room temperature
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Long-grain rice, soaked
- Cooked chicken or beef (optional)
- Roasted pumpkin cubes
- Pumpkin purée
- Onion
- Yogurt
- Egg yolks
- Saffron dissolved in hot water
- Turmeric
- Salt and pepper
- Oil or butter for the crust
- Optional garnishes: barberries, chopped pistachios, fresh herbs
Directions
- Prepare the filling: Sauté chopped onion until golden. Add cooked chicken or beef and roasted pumpkin cubes. Season with turmeric, salt, and pepper. Set aside.
- Parboil the rice: Cook soaked rice in boiling salted water until just tender. Drain and rinse under cool water.
- Mix the base: Combine yogurt, egg yolks, saffron water, pumpkin purée, and turmeric. Stir in the parboiled rice.
- Layer in the pot: In a greased nonstick pot or baking dish, add a layer of the rice mixture, then the pumpkin-chicken filling, and top with the remaining rice mixture. Press down firmly.
- Cook: For stovetop, cover the pot and cook over medium heat for 5–7 minutes to form a crust. Reduce heat to low, place a cloth under the lid, and steam for about 1 hour. For oven method, bake at 350°F (175°C) for 1 hour until golden.
- Serve: Let rest for 10 minutes, then invert onto a plate. Garnish with barberries, pistachios, or herbs if desired.
Servings and Timing
- Servings: 6–8
- Prep Time: 30 minutes (plus rice soaking)
- Cook Time: 1 hour
- Total Time: 1.5 hours (excluding soaking)
Variations
- Omit the meat for a vegetarian version with more pumpkin or eggplant
- Swap chicken for lamb or beef for a heartier meal
- Add mint or parsley to the filling for a fresh herbal note
- Bake in individual ramekins for elegant single-serve portions
Storage/Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days
- Reheat: In a low oven or on the stovetop to preserve the crust
- Freeze: Wrap slices well and freeze for up to 2 months
FAQs
What is Tahchin?
Tahchin is a Persian baked rice cake made with saffron, yogurt, and eggs—often layered with meat or vegetables.
Can I make this dish vegetarian?
Yes, simply omit the meat and add extra pumpkin or another veggie like eggplant.
How do I get a crispy tahdig?
Use plenty of oil or butter, press the rice down firmly, and cook slowly with a tight-fitting lid or in the oven.
Can I make it in advance?
Yes, prepare the rice and filling ahead and assemble before cooking.
What’s the best rice for Tahchin?
Long-grain basmati rice works best for its aroma and texture.
Can I use canned pumpkin?
Yes, make sure it’s 100% pumpkin purée, not pie filling.
Is it gluten-free?
Yes, all the ingredients are naturally gluten-free—just check your yogurt.
How do I serve this?
Slice into wedges and serve warm with a fresh herb salad or yogurt on the side.
What toppings work well?
Try fried barberries, slivered pistachios, or a drizzle of saffron butter.
Can I bake this in the oven?
Yes, baking gives a reliable crust—cook at 350°F for about 1 hour.
Conclusion
Persian Pumpkin Tahchin is a flavorful, eye-catching dish that’s as comforting as it is impressive. With its crispy golden crust, rich saffron-pumpkin flavor, and customizable filling, it’s the perfect centerpiece for a fall feast or a cozy family dinner. Try it once, and it just might become your new seasonal favorite.
Print
Persian Pumpkin Tahchin
- Prep Time: 15 minutes (+30 min soaking)
- Cook Time: 55 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6–8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Persian
- Diet: Vegetarian
Description
A fragrant Persian rice cake layered with spiced pumpkin and yogurt, baked to form a golden, crispy tahdig crust and a tender, flavorful center.
Ingredients
- 2 cups basmati rice, rinsed and soaked 30 minutes
- 1 1/2 cups pumpkin puree
- 1 cup plain Greek yogurt
- 2 large eggs
- 1/4 cup vegetable oil or melted butter
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom (optional)
- 1 tsp salt, divided
- 1/2 tsp black pepper
- 2 tbsp sugar or honey (optional)
- 1/2 cup barberries or dried cranberries
- 2 tbsp unsalted butter or oil (for crust)
Instructions
- Preheat oven to 350°F (175°C). Boil rice in salted water until al dente, about 6 minutes. Drain and set aside.
- Whisk together pumpkin puree, yogurt, eggs, oil or butter, turmeric, cinnamon, cardamom, 1/2 tsp salt, pepper, and sugar until smooth.
- Gently fold in the cooked rice until fully coated.
- Grease a baking dish and melt 2 tbsp butter or oil in it. Add half the rice mixture, press to form an even layer.
- Sprinkle barberries evenly over the rice (reserving a few for garnish), then top with remaining rice and smooth the surface.
- Bake uncovered for 45–55 minutes until golden and crusty at the edges.
- Let rest 10 minutes, then invert onto a plate to reveal the crispy bottom.
- Garnish with reserved barberries and serve warm.
Notes
- Use soaked basmati rice for best texture.
- Barberries add tartness—substitute cranberries if needed.
- Letting the dish rest before flipping ensures an intact crust.
- Serve with yogurt or salad for a complete meal.
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
- Sugar: 8 g
- Sodium: 330 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 75 mg