Do you know tahchin, Persian gold flavored with saffron?

The address

The only place in France to offer “tahchin”, Namak (“salt”, in Persian) has just opened its doors in the heart of the 9th arrondissement of the capital, far from rue des Entrepreneurs (15^e) and addresses traditionally frequented by the Persian diaspora and lovers of this refined cuisine. On the menu, a star: “A salty rice cake, crispy on the outside, soft on the inside and flavored with spices,” presents Rod Pourcyrus, who opened the establishment with his best friend, chef Arthur County. Tahchin is offered with delicious traditional simmered dishes. Special mention to L’Or noir, exquisite chicken with walnuts and pomegranate. Not forgetting the incredible cocktail menu. Namak, 18, rue Saint-Lazare, Paris-9^e open Monday to Saturday.

The Bible

This reference book offers one hundred delicate recipes, like a journey to a country where the cuisine offers such unique flavors. But it also reveals the story of this sublime rice and this crispiness that is so difficult to produce, no offense to laymen who imagine that it is enough to “let it burn at the bottom of the pan” to achieve this texture! “Persian feasts. At the table of an Iranian family”, by Leila Heller (ed. Phaidon).

The recipe

Cook basmati rice (60g per person) al dente for 3 minutes in a saucepan of boiling water, then drain. In a salad bowl, mix yogurt (35 g per person) with previously ground saffron filaments, 1 egg (for 2 people) and neutral oil. Add the rice and mix. Heat some butter in a saucepan and pour in the mixture. Wrap the lid of your saucepan in a cloth (to absorb the steam), cover and cook over medium heat for 45 minutes. Unmold like a cake!