Soy-Free Persian Rice with Tahdig

Master the art of Persian cooking with this Soy-Free Persian Rice with Tahdig recipe, a timeless dish featuring fragrant Basmati rice and a golden, crispy crust that’s as stunning as it is delicious. This recipe captures all the traditional flavors of Persian cuisine with an allergen-friendly approach, completely free of soy. The delicate aroma of saffron, paired with optional layers of thinly sliced potatoes, elevates this classic dish to a new level. Perfected with a step-by-step process, including parboiling and steaming for that irresistible fluffy texture, this recipe will guide you to create the sought-after crispy tahdig crust at the bottom of the pot. Whether served alongside stews, kebabs, or as a standalone centerpiece, this dish will captivate your guests and leave them craving more. An ideal choice for family gatherings or special celebrations, this Persian rice recipe is your key to culinary perfection!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 cups Basmati rice
• 6 cups Water
• 1 tablespoon Salt
• 4 tablespoons Unsalted butter or ghee
• 1 pinch Saffron threads
• 2 tablespoons Hot water
• 1 medium, thinly sliced Potato (optional for potato Tahdig)

Directions

Step 1

Rinse the Basmati rice under 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 over high heat. Add 1 tablespoon of salt.

Step 3

Add the rinsed rice to the boiling water. Cook the rice for 6-8 minutes until it's parboiled and slightly soft but still firm in the center. Drain the rice in a colander and rinse with cold water to stop the cooking process.

Step 4

Crush the saffron threads in a mortar and pestle, then dissolve them in 2 tablespoons of hot water. Set aside.

Step 5

In a non-stick pot, melt 4 tablespoons of butter or ghee over medium heat.

Step 6

If using a potato for the Tahdig, layer the thinly sliced potato rounds on the bottom of the pot in a single layer.

Step 7

Add the parboiled rice into the pot, gradually shaping it into a pyramid. Make 5-6 holes in the rice with the handle of a wooden spoon to allow steam to escape.

Step 8

Drizzle the saffron water evenly over the rice pyramid for even coloring and flavor.

Step 9

Wrap the lid of the pot with a clean kitchen towel to catch the steam, and place the lid tightly over the pot.

Step 10

Reduce the heat to low and cook for 45-50 minutes until the rice is fully cooked and the crust is golden and crispy.

Step 11

To serve, invert the pot onto a large platter so the crispy Tahdig is on top. Serve immediately and enjoy.

Nutrition Facts

Serving size	(2094.5g)

Amount per serving	% Daily Value*
Calories	1007.9

Total Fat 47.7g	0%
Saturated Fat 29.6g	0%
Polyunsaturated Fat 0g
Cholesterol 124mg	0%
Sodium 7141.9mg	0%
Total Carbohydrate 127.3g	0%
Dietary Fiber 4.9g	0%
Total Sugars 1.4g
Protein 17.6g	0%

Vitamin D 1.6IU	0%
Calcium 157.1mg	0%
Iron 7.2mg	0%
Potassium 790.9mg	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: 42.6%

Protein: 7.0%

Carbs: 50.5%