Tachin is a Persian rice dish in which the rice is mixed with yogurt, oil, egg yolks and saffron and baked until a golden crust forms at the bottom (Persians refer to this as the tahdig). The rice on the inside becomes buttery and almost cake-like and is often layered with chicken and barberries, a tart dried fruit that has a beautiful crimson color. This version incorporates common Thanksgiving ingredients like rosemary, sweet-tart cranberries and buttery onions to make a striking dish that feels more like a main than a side. It’s deeply savory and buttery, like stuffing, and some may say even better because it has a whole lot more texture coming from the crispy rice that everyone will be fighting over.

cooking.nytimes.com

Serves 6-8

INGREDIENTS
2 cups basmati rice
Salt and black pepper
2 tablespoons unsalted butter
⅓ cup plus 2 tablespoons neutral oil (such as vegetable or canola), plus more for the pie dish
2 medium yellow onions, thinly sliced
1 cup dried cranberries or dried cherries
2 tablespoons finely chopped rosemary
1 teaspoon saffron threads
3 egg yolks
1 cup plain full-fat yogurt (not Greek)

INSTRUCTIONS
Bring a large pot of water to a boil. Meanwhile, place the rice in a large bowl and fill with lukewarm water. Use your hands to agitate the rice in the water. Tip the water out, refill and repeat 2 to 4 times until the water is mostly clear; drain.

When the pot of water is boiling, season generously with salt. Add the rice and give it a few stirs to prevent sticking. Cook, stirring occasionally, until the rice begins to rise to the top and is tender but still has a slight bite to it, 4 to 8 minutes. (The timing varies depending on how aged the rice is). Drain the rice in a colander and rinse with cold water.

While the rice cooks, start the onions: Heat the butter and 2 tablespoons of oil in a large skillet over medium high. Add the onions and cook, stirring occasionally, until the onions are deep golden brown and smell delicious, 12 to 15 minutes. Turn off the heat, add the cranberries and give everything a few stirs to warm and plump the cranberries. Scoop out and set aside about ½ cup for garnishing. Stir the rosemary into the remaining onion mixture and set aside as well.

Adjust oven rack to the lower-third position and heat the oven to 400 degrees. Finely grind the saffron threads in a mortar using a pestle or in a small bowl using the back of a spoon. Transfer the saffron to a large bowl and pour in 2 tablespoons of hot water. Let sit for 5 minutes to draw out as much color as possible. Using a rubber spatula or wooden spoon, mix in the yolks, yogurt and remaining ⅓ cup oil; season with salt. Add the rice and gently toss until every grain is coated and stained yellow.

Lightly coat a deep 10-inch glass pie dish with oil (an 8- or 9-inch square glass baking dish will also work). Add about a third of the rice mixture and use the palms of your hands or a measuring cup to gently pack and spread the rice. Fold the rosemary-onion mixture into the remaining rice in the bowl, then add that to the pie pan. Gently press down again so that the surface is flat.

Cover the dish tightly with foil and bake until rice on the bottom and around edges has formed a deep golden brown crust, 65 to 80 minutes. Let cool for 10 minutes before uncovering. Place a large plate or platter on top, and using kitchen towels, firmly grab both sides of the plate and pie dish together, then carefully invert the rice onto the plate. Scatter the reserved cranberry-onion mixture over the top and serve.

To really build the flavor (and keep anything from getting too mushy), ingredients are added in stages, and the sage goes in at two different times. Things do move quickly, though, so it’s best to chop everything before you begin.

Serves 8-10

epicurious.com (Link may not work)

INGREDIENTS
1 cup (2 sticks) unsalted butter, plus more for pan
½ cup (packed) chopped sage, divided
1¾ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, divided, plus more
1 large white onion, chopped
2 large carrots, peeled, chopped
4 celery heart stalks, leaves removed, chopped
1 Pink Lady or other sweet-tart apple, scrubbed, cored, chopped
2 garlic cloves, finely chopped
1½ cups chopped crimini mushrooms
3 cups unsalted vegetable stock or broth
1 tsp. onion powder
½ tsp. cayenne pepper
Freshly ground black pepper
2 (11-oz.) stale baguettes, cut or torn into ¾” pieces (about 12 cups)
1 cup dried cranberries

INSTRUCTIONS
Preheat oven to 350°F. Butter a 3½–4-qt. baking dish; set aside. Melt 1 cup (2 sticks) unsalted butter in a large Dutch oven or other heavy pot over medium-low heat. Add ¼ cup (packed) chopped sage, season with ¼ tsp. Diamond Crystal or Morton kosher salt, and stir to combine. Cook, stirring, until fragrant, about 1 minute. Add 1 large white onion, chopped, 2 large carrots, peeled, chopped, and 4 celery heart stalks, leaves removed, chopped. Increase heat to medium and cook, stirring occasionally, until vegetables are slightly softened and onion is translucent, 5–7 minutes.

Add 1 Pink Lady or other sweet-tart apple, scrubbed, cored, chopped, 2 garlic cloves, finely chopped, 1½ cups chopped crimini mushrooms, 3 cups unsalted vegetable stock or broth, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 1 tsp. onion powder, ½ tsp. cayenne pepper, and remaining ¼ cup (packed) chopped sage; season with freshly ground black pepper. Increase heat to medium-high and bring to a simmer. Cook, stirring occasionally, until flavors have come together, 5–7 minutes. Remove from heat and dip a piece of bread from two 11-oz. stale baguettes, cut or torn into ¾” pieces (about 12 cups), into the liquid; taste and season with more salt and pepper if needed.

Add 1 cup dried cranberries and remaining bread to vegetable mixture and mix until all of the liquid has been absorbed. Transfer dressing to prepared baking dish and bake, uncovered, until top is golden brown, 45–50 minutes.

Do ahead: Dressing (before baking) can be made 3 days ahead. Let cool; cover and chill. Bring to room temperature and bake before serving.

Tart cranberries and toasted walnuts add flavor and a crunch to this crowd-pleasing holiday side dish. Rustic hunks of toasted bread form the backbone of this stuffing; a buttery sauteed mixture of onion, celery, herbs, and cooked sausage fills it out with rich flavor. Simmering the cranberries first in vinegar and sugar both intensifies and rounds out their distinctive tartness. Serve this versatile side with roasted turkey, pork, or beef.

Serves 12

foodandwine.com

INGREDIENTS
4 tablespoons unsalted butter, plus more for greasing
1 (1-pound) day-old rustic bread loaf, torn into 1 1/2-inch pieces (about 10 cups)
1/2 cup red wine vinegar
1/2 cup granulated sugar
1 ¼ cups sweetened dried cranberries (5 1/4 ounces)
2 tablespoons olive oil
1 pound sweet Italian pork sausage, casings removed
1 large (12 ounces) yellow onion, chopped (about 2 1/4 cups)
1 1/2 cups chopped celery (from 4 large celery stalks)
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh thyme
2 teaspoons minced garlic (from 2 small garlic cloves)
¾ cup (6 ounces) dry white wine
1 ¼ cups chopped walnuts, toasted
⅓ cup chopped fresh flat-leaf parsley, plus more for garnish
2 large eggs
3 cups lower-sodium chicken broth
¾ teaspoon kosher salt
1/2 teaspoon black pepper

INSTRUCTIONS
Preheat oven to 350°F. Lightly grease a 13- x 9-inch baking dish with butter; set aside. Spread bread pieces in a single layer on a large baking sheet. Bake in preheated oven until light golden and dry, about 15 minutes, stirring halfway through bake time. Transfer bread to a large bowl; set aside. Increase oven temperature to 375°F.

While bread bakes, cook vinegar and sugar in a small saucepan over medium-high, stirring occasionally to dissolve sugar, until mixture comes to a boil. Add cranberries and return to a simmer over medium-high. Remove from heat. Let stand until ready to use, about 20 minutes.

Heat oil in a large skillet over medium-high. Add sausage; cook, stirring occasionally and breaking up meat using a wooden spoon, until browned, about 8 minutes. Using a slotted spoon, remove sausage from skillet and set aside. Do not wipe skillet clean.

Add butter to skillet, and melt over medium-high. Add onion and celery; cook, stirring often, until vegetables are tender, about 8 minutes. Add sage, thyme, and garlic; cook, stirring often, until fragrant, about 1 minute. Stir in wine; cook, undisturbed, until almost evaporated, about 1 minute, 30 seconds. Remove from heat.

Drain rehydrated cranberries. Add drained cranberries, cooked sausage, onion mixture, walnuts, and parsley to bread in large bowl; toss to combine. Whisk together eggs, broth, salt, and pepper in a medium bowl. Pour egg mixture over bread mixture; toss thoroughly until bread soaks up all liquid.

Transfer stuffing mixture to prepared baking dish and cover with aluminum foil. Bake at 375°F for 30 minutes. Remove foil. Bake until stuffing top is light golden and crisp, 15 to 20 minutes. Garnish with additional parsley, and serve.