Low Sodium Tadig

Transform your favorite Persian dish into a heart-healthy delight with this Low Sodium Tadig recipe! Featuring fragrant basmati rice layered over a luscious crust of unsalted Greek yogurt, saffron, and turmeric, this dish achieves the iconic golden-brown crisp without the excessive salt. A clever blend of low-sodium butter and olive oil ensures a rich flavor profile, while optional garlic powder adds depth. Perfectly light yet indulgent, this tadig is finished with a fresh sprinkle of parsley or cilantro for a vibrant touch. Whether served as a show-stopping side or the centerpiece of your table, this recipe is an elegant and healthier take on a classic Persian rice delight.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 6 cups Water
• 3 tablespoons Low-sodium butter or unsalted butter
• 0.5 cup Plain Greek yogurt (unsalted)
• 0.5 teaspoons Turmeric powder
• 0.25 teaspoons Saffron threads
• 2 tablespoons Hot water
• 3 tablespoons Olive oil
• 0.25 teaspoons Garlic powder (optional for flavor, unsalted)
• 2 tablespoons Parsley or cilantro (fresh, chopped)

Directions

Step 1

Rinse the basmati rice thoroughly in cold water until the water runs clear to remove excess starch.

Step 2

In a large pot, bring 6 cups of water to a boil. Add the rinsed rice and cook for 5-7 minutes until the rice is slightly tender but not fully cooked (al dente). Drain the rice in a colander and set aside.

Step 3

In a small bowl, steep saffron threads in 2 tablespoons of hot water for 5-10 minutes to release their color and flavor.

Step 4

In a second small bowl, mix the plain Greek yogurt, turmeric powder, and 1 tablespoon of the saffron water until well combined.

Step 5

In the bottom of a large nonstick pot or skillet, melt the low-sodium butter over low heat along with 2 tablespoons of olive oil. Swirl the mixture to coat the bottom evenly.

Step 6

Spread the yogurt mixture evenly across the bottom of the pot to create a flavorful base for the tadig crust.

Step 7

Layer the par-cooked rice on top of the yogurt mixture, gently mounding it into a pyramid shape to allow for airflow. Avoid pressing the rice down too much.

Step 8

Drizzle the remaining saffron water and olive oil over the top of the rice. Sprinkle with garlic powder, if using, for extra flavor.

Step 9

Cover the pot with a lid wrapped in a clean kitchen towel to catch moisture. Cook over low-medium heat for 30-40 minutes, allowing the bottom layer to develop a golden-brown, crispy crust.

Step 10

To serve, carefully invert the pot onto a large serving plate so the golden crust is on top. Garnish with chopped parsley or cilantro for a fresh touch.

Step 11

Serve warm as a delicious, low-sodium accompaniment to grilled vegetables, roasted meats, or stews.

Nutrition Facts

Serving size	(2083.6g)

Amount per serving	% Daily Value*
Calories	1257.6

Total Fat 78.8g	0%
Saturated Fat 29.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 97mg	0%
Sodium 97.7mg	0%
Total Carbohydrate 107.7g	0%
Dietary Fiber 2.4g	0%
Total Sugars 3.6g
Protein 23.0g	0%

Vitamin D 27IU	0%
Calcium 247.9mg	0%
Iron 7.4mg	0%
Potassium 381.8mg	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: 57.6%

Protein: 7.5%

Carbs: 35.0%