Dairy-Free Persian Rice with Tahdig

Experience the magic of traditional Persian cuisine with this Dairy-Free Persian Rice with Tahdig, a show-stopping dish known for its golden, crispy crust and tender, fragrant basmati rice. This recipe transforms a beloved classic into a completely dairy-free version without sacrificing flavor or texture. Layers of saffron-infused rice and perfectly seared potato slices come together to create an irresistible tahdig, the iconic crunchy base that elevates this dish to centerpiece status. With simple ingredients like olive oil, saffron threads, and a single large potato, this recipe showcases the art of layering, steaming, and slow cooking for unmatched depth of flavor. Serve this gluten-free and plant-based dish as the star of your table for any dinner party, paired with roasted vegetables, fresh herbs, or your favorite protein. Perfectly crispy, deeply aromatic, and surprisingly easy to master, this Dairy-Free Persian Rice with Tahdig is guaranteed to impress.

Nutriscore Rating: 59/100

Prep Time:10 mins

Cook Time:80 mins

Total Time:90 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 2 tablespoons Salt
• 1 cup Olive oil
• 1 teaspoon Saffron threads
• 1 tablespoon Boiling water
• 1 large Potato
• 8 cups Cold water

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and helps the rice to become fluffier.

Step 2

Fill a large pot with 8 cups of cold water and add 1 tablespoon of salt. Bring the water to a boil over medium-high heat.

Step 3

Add the rinsed rice to the boiling water and stir. Cook the rice for about 6-8 minutes, or until the grains are soft on the outside but still firm in the center. Drain the rice in a large fine-mesh sieve and rinse under cold water to stop the cooking process.

Step 4

Peel and slice the potato into 1/4-inch thick rounds. Set aside.

Step 5

Crush the saffron threads in a small bowl and dissolve them in 1 tablespoon of boiling water. Let it steep while you prepare the next steps.

Step 6

Add 2 tablespoons of olive oil to the bottom of a large non-stick pot and swirl to coat the bottom evenly.

Step 7

Layer the potato slices in a single layer in the bottom of the pot to create the base for the tahdig.

Step 8

Gently spoon the drained rice over the potato slices, forming a pyramid shape. This allows steam to circulate and cook the rice evenly.

Step 9

Drizzle the dissolved saffron water evenly over the rice pyramid.

Step 10

Using the handle of a spoon, make several holes through the rice to the bottom of the pot. This helps the steam escape and creates a fluffy texture.

Step 11

Pour the remaining olive oil over the rice, ensuring that it is distributed evenly.

Step 12

Wrap the lid of the pot with a clean kitchen towel to absorb excess moisture and place it tightly on the pot.

Step 13

Cook the rice on medium heat for 10 minutes to form the crust, then reduce the heat to low and cook for an additional 60 minutes.

Step 14

Once cooked, remove the pot from heat and let it rest for 5 minutes. Gently invert the pot onto a large serving platter to reveal the golden-brown tahdig.

Step 15

Serve warm and enjoy your crispy, fragrant, and dairy-free Persian Rice with Tahdig.

Nutrition Facts

Serving size	(2872.5g)

Amount per serving	% Daily Value*
Calories	2880.1

Total Fat 238.3g	0%
Saturated Fat 38.5g	0%
Polyunsaturated Fat 25.1g
Cholesterol 9mg	0%
Sodium 14739.0mg	0%
Total Carbohydrate 162.6g	0%
Dietary Fiber 5.9g	0%
Total Sugars 5.1g
Protein 19.8g	0%

Vitamin D 0IU	0%
Calcium 137.6mg	0%
Iron 8.4mg	0%
Potassium 1266.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 74.6%

Protein: 2.8%

Carbs: 22.6%