Tahchin-e Esfenaj (ته چین اسفناج) — Persian Saffron Rice Cake with Spinach

• 450 gBasmati rice (rinsed until water runs mostly clear)
• 18 gSalt (divided (includes rice boiling water and filling))
• 2500 mlWater (for parboiling the rice)
• 500 mlIce water (to stop cooking after draining (optional but helpful))
• 300 gPlain yogurt (full-fat, unsweetened)
• 4 largeEgg yolks (about 72 g total yolk)
• 0.5 tspSaffron threads (finely crushed)
• 60 mlHot water (to bloom saffron (saffron solution))
• 45 mlOlive oil (divided)
• 40 gButter (melted, for crust and richness)
• 200 gOnion (finely chopped)
• 350 gGround meat (beef or lamb, 15–20% fat preferred)
• 500 gFresh spinach (washed, thick stems removed, roughly chopped)
• 1 tspBlack pepper (freshly ground)
• 1 tspTurmeric (for warmth and color)

Instructions

1. 1

   Bloom the saffron: crush the saffron threads to a fine powder, then stir with 60 ml hot water (about 80–90°C). Cover and steep 10 minutes to form a strong saffron solution. Meanwhile, rinse the basmati rice in several changes of cool water until mostly clear; drain well.

2. 2

   Parboil the rice: bring 2.5 L water to a rolling boil, then add 12 g salt. Add rinsed rice and boil 6–8 minutes, stirring once or twice, until the grains are softened on the outside but still firm in the center. Drain immediately, then rinse briefly with 500 ml ice water to stop cooking; drain thoroughly.

3. 3

   Cook the filling: heat 15 ml olive oil in a large skillet over medium heat. Add chopped onion and sauté 8–10 minutes until golden. Add ground meat, turmeric, black pepper, and 6 g salt; cook 8–10 minutes, breaking up lumps, until browned. Add spinach and cook 5–7 minutes until wilted and moisture evaporates; cool 10 minutes.

4. 4

   Make the saffron-yogurt batter: in a large bowl whisk yogurt and egg yolks for 1 minute until smooth. Whisk in the saffron solution, 45 ml olive oil, and melted butter. Add about two-thirds of the parboiled rice (roughly 600–650 g cooked rice) and fold gently until evenly coated and deeply yellow.

5. 5

   Assemble: preheat oven to 190°C. Grease a 23 cm round cake pan (or 24 cm springform) with a thin film of oil, then brush with a little of the melted butter if any remains. Press half of the saffron-coated rice firmly into the pan, compacting to eliminate gaps for an even, crisp crust.

6. 6

   Layer and seal: spread the cooled spinach-meat filling evenly over the rice, leaving a 1 cm border so the crust can seal. Mix the remaining plain parboiled rice with 2–3 tbsp of the saffron batter left in the bowl (or 1 tbsp water) to lightly tint, then cover the filling and press down firmly to compact.

7. 7

   Bake for tahdig: cover the pan tightly with foil. Bake at 190°C for 45 minutes, then remove foil and bake 15–20 minutes more until the edges are deeply golden and the top looks set. Rest 10 minutes; run a thin knife around the edge, invert onto a platter, and slice like a cake.