Dairy-Free Tadig
Discover the art of making **Dairy-Free Tadig**, a golden-crusted Persian rice dish that’s crispy, flavorful, and completely dairy-free! This recipe uses **Basmati rice**, **saffron-infused water**, and a touch of **turmeric** to create the signature golden hue and aromatic crust, traditionally achieved with yogurt or butter but here substituted with **neutral oil** for a plant-based twist. With just a few simple techniques—like rinsing the rice to remove excess starch and steaming the grains under a towel-lined lid—this recipe guarantees a fluffy, perfectly cooked interior topped with an irresistible crispy layer. Ideal as a show-stopping side dish or the highlight of your meal, this vegan-friendly **Persian tadig** recipe brings authentic flavors and textures to your table with no compromise.
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Ingredients
- 2 cups Basmati rice
- 1.5 teaspoons Salt
- 0.5 teaspoons Saffron threads
- 2 tablespoons Warm water
- 4 tablespoons Neutral oil (such as avocado or sunflower oil)
- 0.5 teaspoons Turmeric powder
Directions
Step 1
Rinse the Basmati rice in cold water at least three times or until the water runs clear. This helps remove excess starch and prevents sticky rice.
Step 2
In a medium pot, bring 8 cups of water to a boil. Add 1 teaspoon of salt and then the rinsed rice. Boil the rice for 5 to 7 minutes, or until it is slightly soft but still has a bite (par-cooked). Drain the rice in a colander and set it aside.
Step 3
Dissolve the saffron threads in 2 tablespoons of warm water and let it steep for at least 5 minutes to release its color and aroma.
Step 4
In a large, non-stick skillet or heavy-bottomed pot, heat the neutral oil over medium heat. Sprinkle the turmeric powder evenly into the oil to give the tadig its signature golden color.
Step 5
Reduce the heat to low. Add 2 tablespoons of the cooked rice to the saffron water and mix until evenly colored. Spread this saffron-tinted rice in an even layer across the bottom of the pot to form the base of the crispy crust.
Step 6
Gently spoon the remaining par-cooked rice into the pot, piling it into a gentle mound to allow steam to circulate. Use the handle of a wooden spoon to create a few holes in the rice mound for ventilation.
Step 7
Cover the pot with a lid wrapped in a clean kitchen towel to catch any condensation (this helps to keep the rice fluffy). Cook on low heat for 35-40 minutes, or until the bottom layer of rice is golden and crisp.
Step 8
To serve, loosen the edges of the tadig with a spatula and carefully invert the pot onto a large platter to reveal the crispy layer on top. Alternatively, you can scoop the fluffy rice onto a serving platter and serve the crispy tadig pieces on the side.
Step 9
Enjoy your dairy-free tadig as a standout side dish or the centerpiece of your meal!
Nutrition Facts
| Serving size | (496.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 969.7 |
| Total Fat 57.6g | 0% |
| Saturated Fat 6.4g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 3545.3mg | 0% |
| Total Carbohydrate 102.1g | 0% |
| Dietary Fiber 2.0g | 0% |
| Total Sugars 0.2g | |
| Protein 14.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 43.4mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 182.1mg | 0% |
Source of Calories