Tachin (saffron Rice Cake) Muffins


  • 1 1/2 cups basmati rice
  • 2 1/2 cups water
  • a few sprigs saffron
  • 3 VeganEggs (6 tbsp VeganEgg powder whisked with 1 1/2 cups ice cold water)
  • 3 tbsp vegan butter
  • salt and pepper, to taste


  • 1 cup dry zereshk (barberries)
  • 1 cup hot water
  • 3-4 tbsp sugar


  1. Rinse the basmati rice really well with cold water and add to water in a medium pot. Bring to a boil then to a simmer and cook until 3/4 of the way done.
  2. Add a few sprigs of Saffron to a few tbsp warm water. Add Saffron to the rice and mix well. A little goes a long way and it will turn a beautiful color. Set rice aside to cool.
  3. In a large bowl mix your VeganEgg with the cooled down rice and make sure it’s evenly distributed.
  4. Grease the bottom of your muffin tin really generously with vegan butter. Preheat your oven to 375°F.
  5. Scoop rice mixture and pack into each muffin tin. Top with an extra pat of vegan butter. This recipe makes exactly enough for 12 muffins. (Note: you could also just pack this into a casserole dish using the same instructions)
  6. Bake on lower rack of your oven for 1 hour or until the bottoms are completely golden brown and crispy and they come out easily.
  7. While that is baking, soak your zereshk (barberrie in hot water with sugar for at least 10 – 15 minutes until they are plump and sweetened to your liking.
  8. Remove from the tins and serve with zereshk & sliced almonds or chopped pistachios. Enjoy it Veganly much!

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Follow Your Heart believes that a better world begins with better food choices. We make Vegenaise, the best vegan cheeses, and other delicious and innovative plant-based alternatives.

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