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

• 450 gBasmati rice (rinsed until water runs mostly clear)
• 24 gFine salt (for soaking and boiling water; adjust to taste)
• 0.3 gSaffron threads (about 1/2 teaspoon loosely packed)
• 45 mlHot water (just off the boil, for blooming saffron)
• 300 gPlain yogurt (full-fat, unsweetened)
• 4 largeEgg yolks (room temperature)
• 60 gUnsalted butter (melted and cooled slightly)
• 45 mlVegetable oil (plus extra for greasing the dish)
• 2 gBlack pepper (about 1 teaspoon, divided)
• 200 gYellow onion (finely diced)
• 350 gMinced beef (15–20% fat preferred for flavor)
• 400 gSpinach (fresh, washed; stems trimmed)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until mostly clear. Soak it in a bowl with 1.5 liters cold water and 12 g of the salt for 30 minutes. Meanwhile, bloom the saffron by crushing threads and stirring into 45 ml hot water; cover and steep 15 minutes.

2. 2

   Bring a large pot of water (about 3 liters) to a rolling boil. Add the remaining 12 g salt for the rice water. Drain the soaked rice and boil 6–8 minutes, stirring once or twice, until grains are tender on the outside but still firm in the center. Drain well and rinse briefly with warm water.

3. 3

   Prepare the meat filling: heat 15 ml vegetable oil in a skillet over medium-high heat. Add diced onion and cook 6–8 minutes until golden. Add minced beef, 1 g black pepper (about 1/2 teaspoon), and 6 g salt; cook 8–10 minutes, breaking it up, until browned and any liquid evaporates.

4. 4

   Cook the spinach: in the same skillet, melt 20 g butter with 10 ml vegetable oil over medium heat. Add spinach and cook 3–5 minutes, tossing, until fully wilted and any moisture has evaporated. Season with the remaining 1 g black pepper (about 1/2 teaspoon). Cool both fillings 10 minutes.

5. 5

   Make the tahchin batter: in a large bowl whisk yogurt and egg yolks for 1 minute until smooth. Whisk in melted 60 g butter, 45 ml vegetable oil, and all bloomed saffron (including liquid). Add about two-thirds of the parboiled rice (roughly 600–650 g cooked) and fold gently until evenly coated.

6. 6

   Heat the oven to 190°C (375°F). Grease a 23 cm (9-inch) round cake pan or a 2.5-liter ovenproof dish with 10 ml vegetable oil, then line the bottom with parchment for easier unmolding. Press half of the saffron-battered rice firmly into the pan to create a compact base and edges.

7. 7

   Layer the fillings evenly: spread the sautéed spinach in a flat layer, then distribute the browned minced meat over it. Top with the remaining plain parboiled rice, pressing gently to level. Spoon any remaining saffron batter over the top and smooth. Cover tightly with foil to trap steam.

8. 8

   Bake 50 minutes covered, then remove foil and bake 20–25 minutes more until the edges are deeply golden and the top looks set and dry. Rest the tahchin 10 minutes at room temperature. Run a thin knife around the sides, invert onto a platter, and lift off the pan and parchment carefully.