epicurious5.0
Chickpea Tachin With Herb Salad
This vegetarian take on the Persian rice cake features caramelized chickpeas and onions and makes a knockout vegetarian main for a dinner party.
👥 4 Servings⏱️ Prep & Cook: 2h👤 Rebecca Firkser📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●skillet
- ●pan
- ●saucepan
- ●whisk
- ●baking dish
- ●spatula
- ●measuring cup
- ●knife
📝 Preparation Steps
1
Place a rack in middle of oven and preheat to 425°. Combine ½ tsp. saffron (15–20 threads) and 1 Tbsp. warm water in a large bowl; set aside.
2
Meanwhile, place about ½ cup thinly sliced medium onion in a medium bowl of ice water and set aside to soak. Finely chop 1¼ cups (lightly packed) mixed tender herb leaves with tender stems (such as parsley, dill, cilantro, and/or mint) and set aside.
3
Heat 5 Tbsp. extra-virgin olive oil in a large skillet over medium. Add 2 tsp. ground coriander, 2 tsp. ground cumin, 2 tsp. vegetable or chicken bouillon paste, ½ tsp. freshly ground pepper, ¼ tsp. Diamond Crystal or Morton kosher salt, and remaining onions and cook, stirring often, until onions are deep brown and crisp in spots, 13–⏱️ 17 minutes.
. extra-virgin olive oil, divided9 Tbsp. ground coriander2 tsp. ground cumin2 tsp. vegetable or chicken bouillon paste (such as Better Than Bouillon)2 tspmedium onions, thinly sliced, divided3
4
Add one 15-oz. can chickpeas, rinsed, to pan; increase heat to medium-high. Cook, stirring occasionally, until slightly crisped, 6–⏱️ 8 minutes. Remove from heat; mix in ½ cup dried tart cherries or unsweetened dried cranberries and reserved chopped herbs. Season with more salt and pepper if needed.
15-oz. can chickpeas, rinsed1
5
Cook 2 cups basmati rice, rinsed, in a medium saucepan of boiling generously salted water until just al dente, about ⏱️ 5 minutes, then drain.
basmati rice, rinsed2 cups
6
Add 2 large egg yolks, ¼ cup mayonnaise, ¾ cup whole-milk Greek yogurt, and ¼ tsp. Diamond Crystal or Morton kosher salt to reserved bowl with saffron; whisk until smooth. Fold in rice.
large egg yolks2
7
Pour 3 Tbsp. extra-virgin olive oil into an 8x8" glass baking dish and spread around to coat bottom and sides. Add 2 cups rice mixture and press with a flat-bottomed measuring cup or a spatula to compress. Mound onion mixture over, leaving a ½" border on all sides, and flatten slightly. Spoon remaining rice mixture on top and lightly press down to compress. Cover baking dish with foil.
. extra-virgin olive oil, divided9 Tbsp
8
Bake tachin until bottom and sides are deep golden, 55–⏱️ 65 minutes. Let cool ⏱️ 10 minutes, then remove foil and run a paring knife around sides to loosen. Place a platter or large plate upside down over baking dish and hold together as you quickly turn over; remove baking dish.
9
Whisk remaining ½ cup whole-milk Greek yogurt and 2 Tbsp. water in a small bowl (it should be thin enough to drizzle; add more water if needed). Season with salt and pepper.
10
Drain reserved onion. Toss onion, a pinch of kosher salt, remaining 1¼ cups (lightly packed) mixed tender herb leaves with tender stems, and remaining 1 Tbsp. extra-virgin olive oil in same bowl to combine. Mound salad on top of tachin; serve with yogurt sauce.
. extra-virgin olive oil, divided9 Tbsp
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