Tahchin-e Goosht (ته چین گوشت) — Persian Saffron Rice Cake with Lamb

• 500 gBasmati rice (rinsed until water runs mostly clear)
• 18 gFine salt (for soaking and cooking rice (adjust to taste))
• 2500 mlWater (for boiling rice)
• 60 mlVegetable oil (plus extra to grease the pan if needed)
• 350 gStrained yogurt (plain, thick (Greek-style works))
• 2 largeEggs (about 100 g without shells)
• 1 largeEgg yolk (about 18 g)
• 0.5 tspSaffron threads (finely crushed (about 0.3 g))
• 45 mlHot water (to bloom saffron)
• 450 gGround lamb (preferably 15–20% fat for juiciness)
• 250 gOnion (finely diced)
• 1 tspGround black pepper
• 1 tspGround turmeric
• 0.5 tspGround cinnamon
• 60 gBarberries (rinsed and drained)
• 80 gWalnuts (coarsely chopped)
• 20 gUnsalted butter (to plump barberries and toast walnuts lightly)
• 6 gSugar (optional, balances barberry tartness)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until it runs mostly clear. Cover with plenty of water and dissolve 10 g of the salt into the soak water. Soak 45 minutes at room temperature. Meanwhile, preheat the oven to 190°C / 375°F and position a rack in the lower-middle.

2. 2

   Make the lamb filling: heat 15 ml vegetable oil in a skillet over medium heat. Add the diced onion and cook 8–10 minutes, stirring, until soft and lightly golden. Add ground lamb and cook 8–9 minutes, breaking it up, until no pink remains. Stir in 4 g salt, black pepper, turmeric, and cinnamon; cook 1 minute to bloom spices, then remove from heat.

3. 3

   Prepare barberries and walnuts: melt 20 g butter in a small pan over medium-low heat. Add barberries and sugar (if using) and stir 60–90 seconds just until glossy and slightly plumped; do not let them burn. Add walnuts and toast 1 minute, stirring. Immediately transfer to a bowl to cool, then mix into the cooked lamb.

4. 4

   Parboil the rice: bring 2500 ml water to a rolling boil in a large pot. Add the remaining 8 g salt. Drain the soaked rice and add it to the boiling water; stir once to prevent sticking. Boil 6–8 minutes until the grains are tender on the outside but still firm in the center. Drain in a colander and rinse briefly with cool water to stop cooking.

5. 5

   Bloom saffron and make the binder: crush saffron threads and steep in 45 ml hot water for 10 minutes. In a large bowl, whisk strained yogurt with eggs and egg yolk until smooth, 45–60 seconds. Whisk in the saffron water. Add 2–3 tablespoons of the drained rice to temper and loosen the mixture, then gently fold in about two-thirds of the rice until evenly coated.

6. 6

   Assemble: brush a 23 cm / 9 in springform pan (or deep cake pan) with a little oil. Pour 60 ml vegetable oil into the bottom and tilt to coat. Pack half of the saffron-yogurt rice mixture firmly into the pan, pressing with a spatula to remove air pockets. Spread the lamb-barberry-walnut filling evenly, leaving a 1 cm border. Top with remaining plain rice, then the remaining saffron-coated rice; press firmly to compact.

7. 7

   Bake for tahdig: cover the pan tightly with foil. Bake 45 minutes at 190°C / 375°F. Remove foil and bake 20–25 minutes more until the edges look deeply golden and you can smell toasted rice. Rest 10 minutes. Run a thin knife around the edge, then invert onto a platter. If needed, return the unmolded tahchin to the oven for 5 minutes to deepen color.