One small Persian-style savory rice cake with yogurt, egg yolk and saffron, baked with a crisp golden crust.
50 gYogurt
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1 yolkEgg Yolk
1 tspButter
0.03 gSaffron
0.5 cupRice
3.5 cupsWater
1 tspCooking oil
To tasteSalt
Rinse the rice, then soak in 400 ml of water for 60 minutes and drain. While it soaks, put the saffron in a small heatproof cup with 10 ml of hot water and leave for at least 20 minutes.
Heat the oven to 190°C. Bring the remaining 400 ml water to a boil with a little salt. Add the drained rice and boil for 5-6 minutes, until the outside is softened but the center is still firm. Drain, rinse briefly with cool water and drain very well.
Whisk the yogurt, whole egg yolk, saffron with its water, half the oil and a little salt. Fold in all the parboiled rice. Coat a straight-sided 10 cm metal cake tin with the remaining oil and all the melted butter. Pack in the rice mixture and cover tightly with foil.
Bake on the lower oven rack at 190°C for 45-55 minutes, until the rice is tender, the center reaches 71°C and the bottom and sides have a golden crust. Loosen one edge carefully to check the crust, then return to the oven if it is still pale.
Rest off the heat for 10 minutes, remove the foil and loosen the edges. Place a plate over the tin and invert carefully using oven gloves. Serve the entire small tahchin as one portion; no meat, berries or yogurt accompaniment is included.