Mediterranean Diet Persian Rice with Tahdig
Experience the irresistible flavors of the Mediterranean Diet with this Persian Rice with Tahdig recipe, a show-stopping dish that's as visually stunning as it is delicious. Featuring fluffy, fragrant Basmati rice with a golden, crispy saffron-infused crust, known as Tahdig, this recipe perfectly combines bold textures and aromatic spices. The inclusion of olive oil and yogurt aligns with heart-healthy Mediterranean principles, while saffron lends a luxurious touch to the dish. Perfectly steamed rice crowns the crunchy base, offering a delightful contrast with every bite. Ideal for family gatherings or as a centerpiece for dinner parties, this dish pairs beautifully with roasted vegetables, grilled fish, or a fresh salad. Skillfully crafted yet surprisingly simple, this recipe elevates Persian cuisine to a wholesome Mediterranean diet staple.
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Ingredients
- 2 cups Basmati rice
- 8 cups Cold water
- 2 teaspoons Salt
- 4 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 0.25 teaspoons Saffron threads
- 2 tablespoons Warm water
- 2 tablespoons Yogurt (plain, unsweetened)
Directions
Step 1
Rinse the Basmati rice under cold water until the water runs clear. This removes excess starch and helps make the rice fluffy.
Step 2
In a large bowl, soak the rinsed rice in 8 cups of cold water and add 2 teaspoons of salt. Let it soak for at least 30 minutes. Drain the rice after soaking.
Step 3
Bring a large pot of water to a rapid boil and add the rice. Boil for about 5 to 7 minutes or until the rice is just beginning to soften; it should still be firm in the middle.
Step 4
Drain the rice in a colander, rinse briefly with cold water to stop the cooking process, and set aside.
Step 5
Dissolve saffron threads in 2 tablespoons of warm water. Let it steep as you prepare the rest of the recipe.
Step 6
In a large non-stick saucepan or heavy-bottomed pot, heat 3 tablespoons of olive oil and 2 tablespoons of butter over medium heat.
Step 7
In a small bowl, mix 2 tablespoons of the cooked rice with the saffron water and 2 tablespoons of yogurt until evenly combined. Spread this mixture evenly across the bottom of the heated pan. This forms the base for your Tahdig.
Step 8
Pile the remaining rice gently on top of the saffron rice to form a mound. Using the handle of a wooden spoon, make several holes in the rice mound to allow steam to escape.
Step 9
Cover the pan with a clean kitchen towel and then place the lid on tightly. The towel will trap moisture, ensuring your rice remains fluffy while the Tahdig forms.
Step 10
Cook the rice on medium heat for 10 minutes, then reduce to low and cook for another 40 minutes. The low heat will create a crispy, golden crust at the bottom.
Step 11
To serve, lift the rice from the pot, ensuring you preserve the golden crust. Place the fluffy rice onto a serving platter and gently break the Tahdig into pieces to arrange on top or alongside.
Step 12
Drizzle the remaining tablespoon of olive oil over the rice before serving for added richness.
Nutrition Facts
| Serving size | (2452.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1210.8 |
| Total Fat 82.5g | 0% |
| Saturated Fat 23.7g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 65.9mg | 0% |
| Sodium 4814.4mg | 0% |
| Total Carbohydrate 102.4g | 0% |
| Dietary Fiber 1.6g | 0% |
| Total Sugars 1.6g | |
| Protein 15.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 162.2mg | 0% |
| Iron 6.4mg | 0% |
| Potassium 195.2mg | 0% |
Source of Calories