Crispy Persian Rice Sheet Cake

Also known as Tachin, this traditional Persian saffron rice dish is ideal for special occasions. Serve it upside down with a beetroot garnish for a burst of freshness
Crispy Persian Rice Sheet Cake
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Crispy Persian Rice Sheet Cake
May 23, 2019
Preparation Time 15 minutes
Cooking Time 90 minutes

RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton
PROP STYLING BY Katelyn Allegra, Cassandra Upton & Sophia-Maria Eygelaar


820g spinneysFOOD Long-Grain Basmati Rice
¼ cup spinneysFOOD Salt
60g salted butter
125g dried cranberries, chopped
125g sultanas
1 tsp orange blossom water
1 tsp saffron threads, steeped in 30ml hot water
1 large egg
250ml double-cream yoghurt
125ml olive oil


  • 1

    To make the rice, place in a large bowl and cover with cold water. Using your hands ‘wash’ the rice until the water becomes murky

  • 2

    Drain the water and place the rice in a pot of fresh, cold water and bring to a boil. Once the water has come to a rolling boil, add ¼ cup of salt and stir a couple of times with a large, slotted spoon. Allow to cook for 5-10 minutes. The rice is cooked when the outside is soft but it is still firm in the centre

  • 3

    Empty the rice into a strainer and rinse with cold water to stop the cooking process

  • 4

    Preheat the oven to 180°C, gas mark 4

  • 5

    In a medium-sized, non-stick pan, gently heat the butter and sauté the cranberries and sultanas together for 2 minutes. Take off the heat and stir in the orange blossom water

  • 6

    In a medium bowl, combine the steeped saffron, egg, yoghurt and olive oil

  • 7

    Combine the rice and the yoghurt, making sure the rice is completely coated

  • 8

    Generously grease a 30cm x 20cm baking tray

  • 9

    Spoon in half the rice mixture, and press it down using your hands or a measuring cup

  • 10

    Scatter half the cranberries and sultanas over and press them into the mixture

  • 11

    Cover with the rest of the rice and press down once again

  • 12

    Cover the dish with foil and bake for 1 hour, then remove the foil and return to the oven for a further 20 minutes or until rice turns golden brown

  • 13

    Remove from the oven and allow to cool for 10 minutes before portioning

  • 14

    catter the remaining cranberries and sultanas over the rice before serving


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