Sugar-Free Persian Rice with Tahdig

Discover the magic of Persian cuisine with this Sugar-Free Persian Rice with Tahdig recipe, a showstopping dish that combines fluffy, fragrant basmati rice with a layer of golden, crispy tahdig—a culinary treasure adored for its irresistible crunch. Infused with vibrant saffron for a pop of color and an exquisite aroma, this rice dish offers a healthier twist by remaining sugar-free while retaining all the authentic flavors. Whether you choose to include delicate slices of potato to elevate your tahdig or stick with the classic plain version, this recipe will guide you through the traditional Persian steaming technique for perfectly cooked rice and its signature crisped base. Perfect as a side or the star of your meal, this dish is sure to impress at any gathering, offering both taste and texture in every bite.

Nutriscore Rating: 50/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 2 tablespoons Salt
• 1 pinch Saffron threads
• 1 tablespoon Water
• 1 medium Potato (optional for tahdig)
• 3 tablespoons Vegetable oil
• 2 tablespoons Unsalted butter

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear to remove excess starch.

Step 2

Soak the rice in water with 1 tablespoon of salt for at least 1 hour. This will help the grains cook evenly and elongate to their full length.

Step 3

In a small cup, steep the saffron threads in 1 tablespoon of hot water and set aside.

Step 4

Drain the soaked rice and bring a large pot of water to a boil. Add the remaining 1 tablespoon of salt.

Step 5

Add the rice to the boiling water and let it cook for about 6-7 minutes, or until it is al dente (partially cooked but not fully softened).

Step 6

Drain the rice in a sieve or colander, then rinse briefly with lukewarm water.

Step 7

In a non-stick pot, heat the vegetable oil over medium heat and melt the butter.

Step 8

If using a potato for tahdig, slice it thinly. Arrange the slices in a single layer at the bottom of the pot.

Step 9

Gently spoon the rice over the potato slices, building it into a pyramid shape, thus leaving some room around the edges.

Step 10

Drizzle the saffron water over the rice, allowing it to seep into the grains for a beautiful color and aroma.

Step 11

Wrap the pot lid in a clean towel or use a damkoni (fabric lid cover) to absorb the steam. Cover the pot tightly.

Step 12

Reduce the heat to low and let the rice steam for 30-35 minutes. This slow steaming process develops the crispy tahdig.

Step 13

Once completed, the rice should be fluffy. Check the bottom of the pot to ensure the tahdig is golden brown.

Step 14

To serve, fluff the rice with a fork, transfer it carefully onto a serving platter, and artfully place pieces of the crispy tahdig on top or alongside.

Nutrition Facts

Serving size	(670.9g)

Amount per serving	% Daily Value*
Calories	1134.4

Total Fat 64.8g	0%
Saturated Fat 20.0g	0%
Polyunsaturated Fat 25.2g
Cholesterol 62mg	0%
Sodium 14174.7mg	0%
Total Carbohydrate 127.0g	0%
Dietary Fiber 3.8g	0%
Total Sugars 1.4g
Protein 17.3g	0%

Vitamin D 0IU	0%
Calcium 67.1mg	0%
Iron 6.8mg	0%
Potassium 767.4mg	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: 50.3%

Protein: 6.0%

Carbs: 43.8%