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RECIPE + PAIRING

Persian Vegan Tachin with Trumpet Mushrooms

WHY THE PARING WORKS

The mild sweetness and subtle acidity of melon pairs beautifully with the saffron-laced, crispy-bottomed rice and the umami-rich trumpet mushrooms. This pairing evokes a Persian-meets-tropical fusion, adding freshness and flair to a deep, aromatic dish.

INGREDIENTS

For the rice:

  • 2 cups basmati rice
  • ½ tsp saffron threads soaked in 2 tbsp luke-warm water
  • ½ cup unsweetened vegan yogurt (cashew-based works well)
  • 2 tbsp aquafaba or 1 flax egg
  • Salt to taste

 

For mushrooms:

  • 1 cup trumpet mushrooms, sliced lengthwise
  • 1 medium sized yellow onion 
  • 1 tbsp olive oil
  • 1 tbsp soy sauce or tamari

INSTRUCTIONS

  1. Rinse rice until water runs clear. Boil until 80% cooked. Drain and set aside.
  2. Sauté onions & mushrooms in oil and soy sauce until browned. Set aside.
  3. In a bowl, mix yogurt, saffron water, aquafaba, and a bit of salt. Gently fold in half the rice.
  4. In a nonstick or cast iron pan, layer the saffron rice mixture first (press down), then plain rice, then mushrooms.
  5. Cover and cook on low heat for 40–50 minutes until the bottom is golden crispy (tahdig).
  6. Invert onto a serving plate. Serve hot with herbs