Persian Saffron Rice (Tachin)

Step 1: Bring the water to a boil in a large pot. Add the salt and rice. Bring back to a boil, then cook for 5 minutes. Drain and leave to steam dry for 5 minutes.

Step 2: Melt the butter in a small pan over medium heat. Add the barberries and cook for about 1 1/2 minutes, until they plump up.

Step 3: Remove from the heat, then stir through the rose water, if using.

Tip: The barberries shrivel quickly once removed from the heat.

Step 4: Preheat the oven to 200°C/390°F for a standard oven or 180°C/350°F for a fan oven.

Step 5: Lightly grease a glass pie dish with oil.

Step 6: If desired, grind the saffron threads into a powder. Add the warm water and leave to seep for 10 minutes.

Step 7: In a large bowl, mix the yogurt, egg yolks, oil, saffron water and salt.

Step 8: Add the rice and stir well.

Step 9: Pour half the rice mixture into the pie dish and smooth the surface. Top with one-third of the barberries.

Step 10: Cover with the remaining rice and smooth the surface. Sprinkle over another third of the barberries. Press down firmly, then cover with foil.

Step 11: Bake for 60–80 minutes, until the crust is deep golden all over.

Step 12: Rest for 10 minutes. Remove the foil. Place a serving plate over the pie dish, then flip it upside down to turn out the rice.

Tip: The oil helps prevent the rice from sticking to the dish.

Step 13: Scatter the remaining barberries over the surface and serve.