Crispy Saffron Rice (Tachin)

Measure 2 cups of basmati rice and rinse it thoroughly under cold running water in a fine-mesh sieve until the water runs clear. This removes excess starch and prevents the rice from clumping.

Bring a large pot of water to a rolling boil. Add about 1/2 cup of salt to the water, making it taste like the ocean. Add the rinsed rice and cook for about 6-8 minutes, until the rice is par-cooked and begins to rise to the top. It should still have a slight bite and not be mushy.

Drain the rice in the sieve and rinse it briefly with cool water to stop the cooking process. Shake well to remove excess water.

In a mortar and pestle, combine 1 tsp saffron threads with a pinch of kosher salt and 2 tbsp hot water. Grind into a fine powder. Let it sit for a few minutes to bloom and release its color and flavor.

In a large bowl, combine 1 cup whole-milk yogurt, 1/2 cup sunflower oil, and 3 egg yolks. Add the bloomed saffron mixture.

Whisk the yogurt, oil, egg yolks, and saffron mixture together until smooth and well combined. Do not overmix.

Gently add the par-cooked and drained rice to the yogurt mixture. Use a spatula to gently fold the rice into the mixture, ensuring each grain is coated without breaking the rice kernels.

Toss gently to combine, ensuring the rice is evenly coated with the saffron-yogurt mixture. The goal is to coat the rice, not to mash it.

In a small skillet over medium-low heat, melt 2 tbsp butter. Add 1/2 cup barberries and optionally 1/4 cup chopped raisins. Sauté for 2-3 minutes, until the barberries plump up and darken slightly. Add a splash of rose water if using, and stir.

Grease a 9-inch glass pie dish with a thin layer of sunflower oil. This helps create a crispy bottom crust.

Spread half of the rice mixture evenly into the prepared pie dish, pressing down gently with a cup or your hand to ensure it's compact and in direct contact with the bottom of the dish.

Spoon half of the sautéed barberry and raisin mixture over the first layer of rice.

Add the remaining rice mixture on top and pat it down gently. Spread the remaining barberry mixture over the top.

Cover the dish tightly with aluminum foil. Place the dish on the bottom rack of a preheated oven at 400°F (200°C). Bake for 65-80 minutes, or until the rice is cooked through and the bottom crust is golden brown.

Remove the foil and bake for another 10-15 minutes, or until the top is golden and slightly crispy. You can check for the golden crust by running a knife around the edges.

Carefully remove the tachin from the oven and let it rest on a wire rack for about 10 minutes. This allows the crust to set and makes it easier to unmold.

Place a serving plate over the pie dish and carefully invert it to unmold the tachin onto the plate. The crispy bottom crust should now be on top.

Spoon any remaining barberry and raisin mixture over the top. Serve immediately.