Tahdig (Crispy Persian Rice)
Seasoned with saffron and turmeric and flavored with yogurt, this golden Persian tahdig is packed with Middle Eastern flavors just waiting to shine through.
Servings : 8 servings
Ingredients
- 3 cups Basmati rice
- 3 tablespoons salt
- 15 saffron threads
- 1 tablespoon water
- ⅛ teaspoon ground turmeric
- 2 tablespoons unsweetened plain yogurt
- 1 egg yolk
- ½ cup vegetable oil
- ¼ cup ghee, melted
Instructions
- Place the rice in a large container and fill it with water. Stir the rice around for 2 minutes. Strain the rice and repeat the process 2 to 3 more times or until the water is almost clear.
- Transfer the rinsed rice back to the container and add the salt. Cover it with warm water until the rice is submerged in 3" of water. Place a clean kitchen towel on top and let it rest for 4 hours.
- Fill a large pot with water and bring it to a boil over medium-high heat. Drain the rice. Add it to the pot and let it boil for 3 minutes. Strain the rice and rinse it. Set it aside.
- Grind the saffron threads to make a fine powder. Place it in a small bowl and add a tablespoon of cold water. Stir well and let it rest for 10 minutes. Stir again and let it rest for 5 more minutes.
- In a separate medium-sized bowl, whisk the yogurt, ground turmeric, saffron mixture, and yolk until well combined. Add a quarter of the rice and use a wooden spoon to gently fold it into the mixture. The rice should be evenly coated.
- Add the oil to a 4 or 5-quart saute pan set over medium heat. Add the yogurt-rice mixture and use a wooden spoon to spread it out evenly across the bottom of the pan. Let it cook for 5 minutes.
- Add the remaining rice on top and spread it out evenly. Drizzle the ghee over the rice. Use the back of a spoon to poke holes in the rice without reaching the bottom of the pot but getting as close to it as possible.
- Use a clean kitchen towel to wrap the pot's lid and tie it in place at the top (where the handle is). Reduce the heat to medium-low and cover the pot with the lid. Let the rice cook for 30 minutes or until the rice at the bottom is crispy.
- Remove the pot from the heat and remove the lid immediately. Let it rest for 5 to 10 minutes. Slide the wooden spoon along the edges of the rice to help loosen it.
- Place a large, extended plate over the pot. Wear an oven mitt or place a dry kitchen towel in the hand that will handle the pot. While pressing the plate down with one hand, secure the pot with your other hand. Carefully flip the pot and plate over. The tahdig should fall onto the plate.
- Set it on the table and remove the pot. Enjoy with your favorite sides and mains.
Notes
- Don't scrub rice while rinsing; just stir to remove starch. Scrubbing can cause the rice to break during cooking.
- Enhance your tahdig with toppings like almonds, raisins, golden berries, and chopped cilantro.
- Ensure ingredients are at room temperature for consistent cooking time.
- Use only dry kitchen towels with hot cookware to prevent burns. Wet towels can lead to accidents.
- Towel-Wrapped-Lid: Covering the pot during the steaming stage with a towel-wrapped-lid is an ancient Persian cooking technique. Just be careful not to let the towel hang down the pot's sides - it could result in a fire.
- Storing Leftovers: Transfer tahdig to an airtight container once fully cooled. Do it carefully so it's as intact as possible. The crispy side should be facing upward in the container. Refrigerate it for up to 4 days.
- To reheat it, carefully flip the rice so the crispy side is on the bottom of a medium-sized pan. Heat it over medium-low heat for 6-12 minutes or until crispy again.
- Unfortunately, tahdig doesn't freeze well; too many ice crystals and moisture find their way in and around the rice, making it impossible for the rice to maintain its texture.
Nutrition
Serving: 8 servings | Calories: 434 kcal | Carbohydrates: 56 g | Protein: 6 g | Fat: 20 g | Saturated Fat: 6 g | Polyunsaturated Fat: 8 g | Monounsaturated Fat: 5 g | Trans Fat: 0.1 g | Cholesterol: 39 mg | Sodium: 2623 mg | Potassium: 93 mg | Fiber: 1 g | Sugar: 0.3 g | Vitamin A: 38 IU | Vitamin C: 0.1 mg | Calcium: 30 mg | Iron: 1 mg | Net Carbs: 55 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.