Persian Style Steamed Rice

Experience the perfect balance of fluffy, aromatic grains and a golden, crispy crust with this Persian Style Steamed Rice recipe, a cornerstone of Persian cuisine. Made with fragrant basmati rice, this dish stands out for its signature "tahdig"—a buttery, saffron-infused crispy layer formed at the bottom of the pot. The meticulous steps of rinsing, parboiling, and steaming ensure each grain is tender yet separate, delivering a texture that's light and airy. For an added twist, potato slices can be used to enhance the tahdig's crunchy appeal. Whether served as a side dish or the centerpiece of your meal, this recipe transforms simple ingredients into an elegant experience, perfect for impressing guests or savoring a taste of tradition. Keywords: Persian steamed rice, tahdig recipe, saffron rice, fluffy basmati rice.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 2 tablespoons Salt
• 10 cups Water
• 3 tablespoons Butter or ghee
• 3 tablespoons Vegetable oil
• 0.25 teaspoons Ground saffron (optional)
• 1 medium Potato slices (optional)

Directions

Step 1

Rinse the basmati rice in cold water 3-4 times until the water runs clear to remove excess starch.

Step 2

Soak the rice in cold water with 1 tablespoon of salt for at least 30 minutes. Drain before cooking.

Step 3

In a large pot, bring 8 cups of water to a rolling boil. Add the remaining 1 tablespoon of salt.

Step 4

Carefully add the soaked and drained rice to the boiling water. Gently stir once to prevent sticking.

Step 5

Boil the rice for about 5-7 minutes until it is par-cooked (the grains should be soft on the outside but still firm inside). Drain the rice in a fine mesh sieve and rinse lightly with lukewarm water.

Step 6

In the same pot, add 2 tablespoons of vegetable oil and spread evenly. If using saffron, dissolve the ground saffron in 2 tablespoons of hot water.

Step 7

Optional step: To create a tahdig (crispy crust), you can layer thin slices of potato or mix 1/2 cup of the par-cooked rice with the saffron water and spread it evenly over the base of the pot.

Step 8

Gently spoon the remaining rice into the pot, building it into a pyramid shape. This allows steam to circulate properly.

Step 9

Use the handle of a wooden spoon to make a few holes down through the rice to the bottom of the pot. This helps release steam during cooking.

Step 10

Drizzle the melted butter or ghee and remaining 1 tablespoon of oil over the rice. You can also drizzle saffron water over the top for added flavor and aroma.

Step 11

Wrap the lid of the pot with a clean kitchen towel to catch excess condensation and place it securely on the pot.

Step 12

Cook the rice over medium-high heat for 5 minutes to create the tahdig, then reduce the heat to low and steam for 30-40 minutes.

Step 13

To serve, gently spoon the rice onto a serving platter, being careful not to break the grains. Use a spatula to lift the crispy tahdig from the bottom and serve it alongside the rice.

Nutrition Facts

Serving size	(3020.8g)

Amount per serving	% Daily Value*
Calories	1203.0

Total Fat 75.4g	0%
Saturated Fat 27.9g	0%
Polyunsaturated Fat 25.2g
Cholesterol 91.6mg	0%
Sodium 14246.9mg	0%
Total Carbohydrate 118.6g	0%
Dietary Fiber 3.8g	0%
Total Sugars 1.0g
Protein 16.6g	0%

Vitamin D 25.6IU	0%
Calcium 204.6mg	0%
Iron 6.8mg	0%
Potassium 577.3mg	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: 55.7%

Protein: 5.4%

Carbs: 38.9%