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Tah-chin-e Mahi
Persian Saffron Rice and Fish Cake
A beloved Caspian specialty, Tah-chin-e Mahi is a fragrant and flavorful Persian rice cake featuring a crispy, golden saffron-infused rice crust encasing tender pieces of seasoned fish. It's a delightful combination of textures and aromas.
🧂 Ingrediënten
- 400 g Basmati rice(High-quality, long-grain Basmati rice is essential for the best texture.)
- 500 g White fish fillets(Firm white fish like cod, sea bass, or tilapia work well. Cut into bite-sized pieces.)
- 300 g Plain yogurt(Full-fat plain yogurt provides richness and helps bind the rice mixture.)
- 2 Egg yolks(Large egg yolks.)
- 1 tsp Saffron threads(High-quality saffron threads, ground and bloomed in 2 tbsp hot water.)
- 1 tsp Turmeric powder
- 1.5 tsp Salt(Adjust to taste.)
- 0.5 tsp Black pepper(Freshly ground.)
- 4 tbsp Vegetable oil or Ghee(For cooking the fish and greasing the pan.)
- as needed Water(For cooking the rice.)
👨🍳 Instructies
- 1
Prepare the rice: Rinse the Basmati rice thoroughly under cold running water until the water runs clear. Soak the rice in plenty of cold water for at least 30 minutes. Drain well.
⏱️ 35 minutes (including soaking time) - 2
Cook the rice: Bring a large pot of salted water to a rolling boil. Add the drained rice and cook for 5-7 minutes, until the grains are al dente (cooked through but still firm to the bite). Drain the rice immediately in a fine-mesh sieve.
⏱️ 10 minutes - 3
Prepare the saffron mixture: In a small bowl, combine the bloomed saffron (saffron threads steeped in 2 tbsp hot water for 10 minutes), yogurt, egg yolks, turmeric, 1 tsp salt, and 1/4 tsp black pepper. Whisk until smooth and well combined.
⏱️ 5 minutes - 4
Combine rice and saffron mixture: In a large bowl, gently fold the drained, al dente rice into the saffron-yogurt mixture. Ensure every grain is coated. The mixture should be a vibrant golden-yellow color.
⏱️ 5 minutes - 5
Prepare the fish: Pat the fish pieces dry with paper towels. Season them generously with the remaining 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp of oil or ghee in a non-stick skillet over medium-high heat. Sear the fish pieces for 1-2 minutes per side, until lightly golden but not cooked through. Remove from skillet and set aside.
⏱️ 10 minutes - 6
Assemble the Tah-chin: Preheat your oven to 180°C (350°F). Generously grease a 9-inch (23 cm) oven-safe skillet or a round cake pan with the remaining 2 tbsp of oil or ghee. Spread half of the saffron-rice mixture evenly into the bottom of the prepared pan, pressing down firmly to create a compact layer. Arrange the seared fish pieces over the rice layer. Top with the remaining saffron-rice mixture, spreading it evenly and pressing down gently.
⏱️ 10 minutes - 7
Bake the Tah-chin: Cover the pan tightly with aluminum foil. Bake in the preheated oven for 1 hour. Remove the foil and continue baking for another 20-30 minutes, or until the top is set and the bottom has formed a deep golden-brown, crispy crust. You can carefully check the bottom by gently lifting an edge with a spatula.
⏱️ 1 hour 20 minutes - 8
Rest and serve: Let the Tah-chin rest in the pan for 10-15 minutes after removing it from the oven. This allows it to firm up. To serve, carefully invert the pan onto a serving platter. The crispy bottom layer should now be on top. Slice into wedges and serve immediately.
⏱️ 15 minutes
💡 Pro Tips
- ✓The crispy bottom layer (tah-dig) is the most prized part of Tah-chin. Ensure the pan is well-greased and the heat is right to achieve this.
- ✓For an extra crispy bottom, you can briefly place the inverted Tah-chin under a broiler for a minute or two, watching it very closely to prevent burning.
- ✓This dish is a specialty from the northern regions of Iran, particularly around the Caspian Sea.
- ✓Ensure the rice is cooked al dente in step 2, as it will continue to cook in the oven.
✨ Ideeën voor Variaties
Inspiratie voor uw eigen versie van dit recept
- Tah-chin can also be made with shrimp, chicken, or even vegetables.
- For a different flavor profile, consider using smoked fish.