Rhonda's Iranian Rice

Experience the irresistible flavors of "Rhonda's Iranian Rice," a fragrant and visually stunning Persian classic featuring fluffy basmati rice and a perfectly golden tahdig crust. This recipe highlights the artistry of Iranian cuisine by delicately layering parboiled rice with a saffron-infused yogurt mixture to create a crispy, flavorful base. The key ingredients—saffron, butter, and yogurt—meld together to elevate the dish with unique aromas and a luxurious texture. With step-by-step instructions for achieving the signature crispy crust and tender steamed rice, this dish is a showstopper for any dinner party or special occasion. Perfectly balanced and vibrantly golden, "Rhonda's Iranian Rice" is as glorious to serve as it is to savor.

Nutriscore Rating: 59/100

Prep Time:40 mins

Cook Time:50 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 cups Basmati rice
• 8 cups Water
• 2 tablespoons Salt
• 3 tablespoons Unsalted butter
• 3 tablespoons Vegetable oil
• 1 teaspoon Saffron threads
• 3 tablespoons Warm water
• 2 tablespoons Plain yogurt

Directions

Step 1

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

Step 2

In a large pot, bring 8 cups of water to a boil. Add the salt, then stir in the drained rice. Boil the rice for 5-7 minutes, stirring occasionally, until it is partially cooked (the grains should be soft on the outside but still firm in the center). Drain and set aside.

Step 3

Grind the saffron threads into a fine powder using a mortar and pestle. Dissolve the saffron in 3 tablespoons of warm water, allowing it to bloom for 10 minutes.

Step 4

In a mixing bowl, combine 1 cup of the parboiled rice with plain yogurt, 1 tablespoon of the bloomed saffron water, and 1 tablespoon of melted butter. This will form the base layer of rice for the tahdig crust.

Step 5

Heat a nonstick pot over medium heat and add the vegetable oil and another tablespoon of butter. Once the butter is melted, spread the yogurt-rice mixture evenly across the bottom of the pot to create a uniform layer.

Step 6

Gently spoon the remaining drained rice on top of the yogurt-rice layer, carefully building it into a pyramid shape. Avoid pressing the rice down to allow steam to circulate.

Step 7

Drizzle the remaining saffron water over the rice pyramid and dot the top with the last tablespoon of butter.

Step 8

Cover the lid of the pot with a clean kitchen towel (to catch any condensation) and place it tightly onto the pot. Reduce the heat to low and allow the rice to steam for 40-50 minutes. The rice will become tender, and a golden tahdig crust will form at the bottom.

Step 9

To serve, carefully loosen the edges of the rice with a spatula. Place a large serving platter over the pot and quickly but carefully invert the pot to release the rice and the tahdig crust onto the platter.

Step 10

Serve immediately and enjoy this beautifully golden and aromatic Iranian rice dish!

Nutrition Facts

Serving size	(2515.7g)

Amount per serving	% Daily Value*
Calories	1147.0

Total Fat 77.3g	0%
Saturated Fat 27.3g	0%
Polyunsaturated Fat 25.2g
Cholesterol 94.8mg	0%
Sodium 14250.0mg	0%
Total Carbohydrate 103.5g	0%
Dietary Fiber 1.7g	0%
Total Sugars 2.3g
Protein 16.1g	0%

Vitamin D 14.4IU	0%
Calcium 220.5mg	0%
Iron 6.2mg	0%
Potassium 227.6mg	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: 59.3%

Protein: 5.5%

Carbs: 35.3%