Tahchin Albaloo (ته چین آلبالو) — Persian Sour Cherry Rice Cake

• 500 gBasmati rice (aged basmati preferred)
• 18 gFine sea salt (for boiling water and seasoning)
• 3000 mlWater (for parboiling rice)
• 450 gSour cherries (pitted; fresh or frozen and thawed)
• 140 gGranulated sugar (adjust to cherry tartness)
• 15 mlLemon juice (helps keep color bright)
• 10 mlRose water (optional, traditional aroma)
• 0.5 gSaffron threads (ground and bloomed)
• 45 mlHot water (for blooming saffron)
• 300 gPlain yogurt (full-fat; not Greek unless thinned)
• 4 largeEgg yolks (about 72 g total yolk)
• 90 gUnsalted butter (melted and cooled slightly)
• 45 mlVegetable oil (for the pan and extra crisp crust)
• 1 tspGround cardamom (optional, complements cherries)
• 25 gSlivered pistachios (optional garnish)
• 2 tspDried rose petals (optional garnish)

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until the water runs mostly clear, 3–5 minutes. Cover with fresh water and soak 30 minutes at room temperature, then drain well. Meanwhile, preheat the oven to 190°C / 375°F and place a rack in the middle position.

2. 2

   Make the cherry filling: combine sour cherries, sugar, lemon juice, and rose water (if using) in a saucepan. Simmer over medium heat 8–10 minutes, stirring gently, until the cherries release juice and it turns syrupy. Strain through a sieve, reserving both cherries and syrup separately to prevent a soggy rice cake.

3. 3

   Bloom saffron: grind saffron threads finely, then stir with 45 ml hot water. Cover and steep 10 minutes for maximum color. In a large bowl whisk yogurt, egg yolks, melted butter, and the bloomed saffron until completely smooth and evenly golden; set aside at room temperature.

4. 4

   Parboil the rice: bring 3000 ml water to a rolling boil and add the salt. Add drained rice and boil 6–8 minutes, stirring once or twice, until the grains are elongated but still firm in the center. Drain immediately and rinse briefly with cool water to stop cooking; drain very well for 5 minutes.

5. 5

   Combine: add the drained parboiled rice to the saffron-yogurt bowl and fold gently until every grain is coated. If using cardamom, sprinkle it in now and fold again. The mixture should look glossy and cohesive, not watery; if it seems loose, rest 5 minutes so the rice absorbs excess moisture.

6. 6

   Assemble: brush a 23 cm / 9 in nonstick springform pan (or deep cake pan) with vegetable oil, then add 1–2 tablespoons extra oil to the base for a crisp crust. Press half the saffron rice mixture firmly into the pan, compacting it with a spatula to eliminate air pockets.

7. 7

   Layer cherries: scatter the strained cherries evenly over the rice, keeping a 1 cm border from the edge to reduce leakage and burning. Drizzle 30 ml of the reserved cherry syrup over the cherries (not more), then cover with the remaining rice. Press firmly again so the cake slices cleanly after baking.

8. 8

   Bake: cover the pan tightly with foil and bake 45 minutes at 190°C / 375°F. Remove foil and bake 20–25 minutes more until the top is set and the edges are deeply golden. Rest 10 minutes out of the oven, then run a thin knife around the edge and unmold onto a platter, crust-side up.