Low Sodium Persian Rice with Tahdig

Elevate your side dish game with this irresistibly golden and crispy Low Sodium Persian Rice with Tahdig, a healthier adaptation of the classic Persian delicacy. Featuring aromatic basmati rice layered with a yogurt, egg yolk, and saffron-infused crust, this recipe delivers the signature crunch of Tahdig without the excess salt. The rice is perfectly steamed, while the saffron lends a luxurious aroma and vibrant hue. The step-by-step process, from rinsing the rice to crafting the golden crust, ensures foolproof results for beginners and seasoned cooks alike. Ideal as a centerpiece or a side, this dish promises to steal the spotlight at any dinner table while catering to low-sodium dietary needs. Perfectly paired with Persian stews or grilled proteins, this recipe is your key to mastering one of the most beloved culinary traditions.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 cups Basmati rice
• 8 cups Water
• 0.5 cups Plain yogurt
• 1 Egg yolk
• 0.5 teaspoons Saffron threads
• 2 tablespoons Boiling water
• 3 tablespoons Olive oil
• 2 tablespoons Unsalted butter

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in water for at least 30 minutes, then drain.

Step 2

Bring 8 cups of water to a boil in a large pot over high heat. Add the drained rice and boil for about 5-7 minutes, until the grains are slightly soft but not fully cooked.

Step 3

Drain the rice in a colander and rinse with warm water to remove excess starch and prevent sticking.

Step 4

In a small bowl, crush the saffron threads and dissolve them in 2 tablespoons of boiling water. Set aside.

Step 5

In a large mixing bowl, combine the plain yogurt, egg yolk, and half of the dissolved saffron water. Mix well.

Step 6

Gently fold in 1 cup of the partially cooked rice into the yogurt mixture to form a paste.

Step 7

In a non-stick pot or a rice cooker with a non-stick coating, heat the olive oil and unsalted butter over medium heat.

Step 8

Spread the rice and yogurt mixture evenly on the bottom of the pot to form the Tahdig layer.

Step 9

Carefully add the remaining drained rice on top of the Tahdig layer, shaping it into a mound. Make a few holes in the rice with the end of a spoon to allow steam to escape.

Step 10

Pour the remaining saffron water over the rice evenly.

Step 11

Cover the pot with a clean kitchen towel, then place the lid tightly to catch the steam. Reduce the heat to low and cook for about 45-60 minutes.

Step 12

Once the rice is done, remove the pot from heat and allow it to cool for a few minutes.

Step 13

To serve, use a spatula to gently lift the rice, transferring it to a serving platter, and carefully retrieve the crispy Tahdig from the bottom.

Nutrition Facts

Serving size	(2561.4g)

Amount per serving	% Daily Value*
Calories	1199.2

Total Fat 74.0g	0%
Saturated Fat 23.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 253.8mg	0%
Sodium 160.9mg	0%
Total Carbohydrate 110.4g	0%
Dietary Fiber 1.6g	0%
Total Sugars 9.4g
Protein 23.5g	0%

Vitamin D 77.0IU	0%
Calcium 408.4mg	0%
Iron 6.9mg	0%
Potassium 455.8mg	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: 55.4%

Protein: 7.8%

Carbs: 36.8%