Persian Rice Pilaf

Elevate your dinner table with this Persian Rice Pilaf, a fragrant masterpiece featuring fluffy, saffron-infused basmati rice crowned with crispy, golden tahdig—a coveted delicacy in Persian cuisine. This show-stopping dish combines a perfect balance of tender rice layers, rich yogurt and turmeric undertones, and a stunning saffron aroma. Garnished with toasted slivered almonds, plump golden raisins, and fresh parsley, it delivers a delightful contrast of textures and flavors. Perfect as a centerpiece or side dish, this authentic recipe uses expert techniques—like steaming with a towel-wrapped lid and layering the rice for optimal flavor infusion—to ensure a truly unforgettable dining experience. Whether served alongside roasted meats or enjoyed on its own, this Persian Rice Pilaf is a flavorful journey into the heart of Middle Eastern cuisine.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 cups Basmati rice
• 6 cups Water
• 2 tablespoons Salt
• 1 teaspoon Saffron threads
• 2 tablespoons Warm water
• 3 tablespoons Butter or ghee
• 2 tablespoons Vegetable oil
• 2 tablespoons Yogurt (plain, full-fat)
• 0.5 teaspoons Turmeric
• 0.25 cups Slivered almonds
• 0.25 cups Golden raisins
• 2 tablespoons Chopped fresh parsley (optional, for garnish)

Directions

Step 1

Rinse the basmati rice in cold water several times until the water runs clear, then soak the rice in fresh water for 30 minutes. Drain the rice after soaking.

Step 2

Bring 6 cups of water to a boil in a large pot and add 2 tablespoons of salt. Add the drained rice and cook for about 5-7 minutes until the rice grains are slightly tender but firm in the center. Drain the rice in a fine-mesh sieve and set aside.

Step 3

In a small bowl, crush the saffron with the back of a spoon and dissolve it in 2 tablespoons of warm water. Set aside to bloom while preparing the other ingredients.

Step 4

In a large, heavy-bottomed nonstick pot, melt 2 tablespoons of butter (or ghee) and 2 tablespoons of vegetable oil over medium heat. Add the yogurt and turmeric, stirring to combine. Spread this mixture evenly across the bottom of the pot.

Step 5

Layer about 1/3 of the parboiled rice into the pot on top of the yogurt mixture. Drizzle with 1/3 of the saffron water. Repeat the layering process with the remaining rice and saffron, ending with a final drizzle of saffron water on the top layer.

Step 6

Using the handle of a wooden spoon, poke several holes down to the bottom of the rice to allow steam to escape. Wrap the lid of the pot in a clean kitchen towel to absorb moisture and place it tightly on the pot.

Step 7

Cook over medium heat for 5 minutes, then reduce the heat to low and cook for 35-40 minutes. This allows the bottom layer to form the crispy tahdig while steaming the rice to perfection.

Step 8

While the rice is cooking, toast the slivered almonds in a dry skillet until golden and fragrant. Remove from the skillet and set aside. In the same skillet, lightly sauté the golden raisins until they plump up, then set aside.

Step 9

When the rice is done, carefully invert the pot onto a large serving platter to release the rice and tahdig. Garnish with the toasted almonds, raisins, and a sprinkle of chopped parsley if desired.

Step 10

Serve the Persian Rice Pilaf warm as a flavorful and fragrant side or centerpiece dish.

Nutrition Facts

Serving size	(2082.0g)

Amount per serving	% Daily Value*
Calories	1346.5

Total Fat 80.2g	0%
Saturated Fat 27.9g	0%
Polyunsaturated Fat 16.8g
Cholesterol 95.4mg	0%
Sodium 14237.9mg	0%
Total Carbohydrate 141.9g	0%
Dietary Fiber 7.1g	0%
Total Sugars 29.2g
Protein 24.2g	0%

Vitamin D 37.6IU	0%
Calcium 274.7mg	0%
Iron 9.0mg	0%
Potassium 794.9mg	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: 52.1%

Protein: 7.0%

Carbs: 40.9%