79min 4 ppl
Tahdig (Persian Crispy Saffron Rice)
73 minutes
4 people
Hardover 60 min or 12+ steps
73 min · 7 steps
Hard: over 60 min or 12+ steps
360 kcalper person
Protein 7g
Carbs 60g
Fats 10g
About this dish
Parboiled rice steamed over a saffron-yoghurt crust until the base sets into a golden, crackling disc, the prized centrepiece of any Persian rice pot.
Allergy Info
Dairy
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- Full-Fat Plain Yogurt100 g
- Unsalted buttermelted50 g
Dried Goods
- Basmati Ricerinsed until the water runs clear400 g
- Water700 ml
Spices & Seasonings
- Saffron threadssteeped in 60 ml hot water1 pinch
- Fine sea salt2 tsp
Oils & Condiments
- Vegetable Oil30 ml
Utensils
- Fine-mesh sieve
- Large saucepan
- Mixing bowl
- Tea towel
Method
1
Rinse the rice under cold water until it runs clear, then soak it in a bowl of water for 30 minutes.
Approx. 3 minutes
2
Bring a large saucepan of salted water to the boil and parboil the drained rice for 6 minutes until the outside is soft but the centre is still firm, then drain.
Approx. 8 minutes
3
Mix the saffron water, yoghurt, 2 tablespoons of the parboiled rice and a pinch of salt in a bowl until smooth to make the tahdig base.
Approx. 5 minutes
4
Spread the saffron-yoghurt mixture over the base of a clean non-stick saucepan.
Approx. 3 minutes
5
Mound the remaining parboiled rice over the base and drizzle with the melted butter and vegetable oil.
Approx. 4 minutes
6
Cover the pan with a lid wrapped in a tea towel and cook over low heat for 45 minutes until the base is golden and crisp.
Approx. 45 minutes
7
Remove from the heat, rest for 2 minutes, then invert onto a plate to reveal the golden crust.
Approx. 5 minutes
