Thanksgiving Centerpiece

Thanksgiving Turkey & Cranberry Tachin

A Persian crispy rice cake built around braised turkey thigh, saffron, and sweet-tart cranberries. The rice is par-cooked, layered with shredded turkey and onions, then baked until the bottom sets into a shatteringly crisp golden crust — the tahdig. It’s sliced like a cake and served in wedges, and it’s the kind of centrepiece that makes people put down their fork and take a photo.

Serves 8–10 · 1 hr active · 1 hr 40 min bake · 30 min soak

Made by Arielle Nir

Shopping List

Ingredients:

0.5x

1x

2x

4x

 

Shopping List

•   1 bag Basmati rice
•   1 Turkey thigh
•   3 Yellow onions
•   1 jar Saffron threads
•   5 Eggs
•   1 Lemons
•   1 Dried cranberries
•   1 bottle Neutral oil

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Use a 15-inch oval or a 9×13-inch glass baking dish — a metal pan will work, but glass lets you see how dark the crust is getting before you flip it. Saffron is the one ingredient worth buying properly; the cheap stuff is mostly dyed threads and tastes of nothing.

Directions

Soak, bloom and prep

1. Grease the dish: Grease a 15-inch oval or 9×13-inch glass baking dish with ⅓ cup of neutral oil, making sure the corners and sides are fully coated — this is what allows the crust to release cleanly when you flip it later.
2. Rinse and soak the rice: Rinse 4 cups of basmati rice under cold water until the water runs mostly clear, then cover it with fresh water in a bowl and soak for 30 minutes.
3. Bloom the saffron: Grind 1 tsp of saffron threads into a powder in a mortar and pestle. Add ¼ cup of boiling water, stir, and set aside to steep and cool.

Braise and shred the turkey

1. Start the onions: Place a pot over medium-high heat and add 2 Tbsp of neutral oil. Add 3 sliced onions and ¼ tsp of salt, and cook until they begin to soften and colour at the edges.
2. Season and braise: Season 1 turkey thigh (or 2 drumsticks) with salt and black pepper and add it to the pot, along with 2 Tbsp of the saffron water and ¼ cup of water. Bring to a simmer, then cover with a lid and reduce the heat to medium.
3. Cook through: Cook at an active simmer for 30–35 minutes, until the internal temperature of the turkey reaches 165°F.
4. Shred and combine: Transfer the turkey to a tray and shred the meat into bite-sized pieces. Strain the onions from the pot and mix them with the shredded turkey along with ½ tsp of salt.

Par-cook the rice

1. Boil: Bring a large pot of water to a boil and add 6 Tbsp of salt. Strain the soaked rice and add it to the boiling water.
2. Drain at 7 minutes: Cook the rice for exactly 7 minutes, then strain it immediately. The grains should be mostly tender with a firm bite left in the middle — they’ll finish cooking in the oven, and overcooking now turns the cake to mush.
3. Preheat: Set the oven to 450°F.

Combine the rice mixture

1. Whisk the binder: In a large bowl, whisk together 5 eggs, the remaining saffron water, the juice of 1 lemon, and 1 tsp of salt until fully combined and evenly coloured.
2. Coat the rice: Add the par-cooked rice to the bowl and mix thoroughly, until every grain is coated in the saffron-egg mixture. This is what binds the cake together and gives it that deep golden colour.

Layer and bake

1. Bottom layer: Add half of the rice mixture to the greased baking dish and spread it into an even layer, pressing it down gently so the bottom is compact.
2. Add the filling: Sprinkle 1 cup of the dried cranberries evenly over the rice, then spread the shredded turkey and onion mixture on top in an even layer.
3. Top layer: Spread the remaining rice mixture over the turkey, smoothing the surface and pressing down lightly to compact the whole thing.
4. Bake covered: Cover the dish with foil and bake at 450°F for 40 minutes.
5. Bake uncovered: Reduce the heat to 400°F and continue cooking for 1 hour, or until the crust is deeply golden brown.

Flip and serve

1. Unmold: Take the dish out of the oven and let it sit for 5 minutes. Run a thin knife around the edge, place a large serving platter over the top, and flip it over confidently in one motion.
2. Garnish and serve: Scatter the remaining 2 Tbsp of dried cranberries over the top, along with fried onions if you like. Slice into wedges and serve immediately, while the crust is still crisp.

Make-ahead: The braised turkey and onion mixture can be made up to 2 days ahead and refrigerated. Assemble and bake the tachin the day you plan to serve it — the crust is at its best within an hour or two of coming out of the oven, and it loses its crunch once refrigerated.