Vegan Persian Rice with Tahdig
Discover the vibrant flavors of Vegan Persian Rice with Tahdig, a show-stopping dish that combines fluffy basmati rice infused with fragrant saffron and a layer of crispy, golden potato crust. Perfectly balancing elegance and comfort, this plant-based version of a traditional Persian classic highlights saffron's luxurious aroma and turmeric's warm hues, while vegan butter ensures richness without compromising on ethics. The signature tahdig—a delicately crisped bottom layer—is the star of the dish, offering a delightful textural contrast that makes every serving unforgettable. Whether you're hosting a special dinner or elevating a weeknight meal, this recipe is a stunning centerpiece, best enjoyed with hearty stews or fresh salads. Simple steps and pantry-friendly ingredients make it approachable, while the impressive presentation is guaranteed to wow at your table!
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Ingredients
- 2 cups Basmati rice
- 8 cups Water
- 2 tablespoons Salt
- 0.25 teaspoon Saffron threads
- 2 tablespoons Hot water
- 0.25 cup Vegan butter
- 0.5 teaspoon Turmeric
- 1 medium Potato, thinly sliced
- 2 tablespoons Vegetable oil
Directions
Step 1
1. Rinse the basmati rice under cold water several times until the water runs clear. This helps remove excess starch.
Step 2
2. Fill a large pot with 8 cups of water and add 2 tablespoons of salt. Bring to a boil over high heat.
Step 3
3. Add the rinsed rice to the boiling water and cook for 5-7 minutes until it is partially cooked (al dente). Drain the rice in a colander and set aside.
Step 4
4. In a small bowl, steep the saffron threads in 2 tablespoons of hot water and set aside for at least 10 minutes.
Step 5
5. In a large non-stick pot, melt vegan butter over medium heat. Stir in 2 tablespoons of vegetable oil and 1/2 teaspoon of turmeric. Swirl the mixture to coat the bottom of the pot evenly.
Step 6
6. Arrange the potato slices in a single layer at the bottom of the pot to form the base for the tahdig. Allow the potatoes to cook for 5-7 minutes until they start to soften.
Step 7
7. Carefully spread half of the parboiled rice over the potato layer. Sprinkle half of the saffron water over the rice. Layer the remaining rice on top and pour the remaining saffron water in a circular motion over the top layer.
Step 8
8. Using the handle of a wooden spoon, create a few holes in the rice, reaching down to the bottom of the pot. This allows steam to escape and helps form the crust.
Step 9
9. Cover the pot with a clean kitchen towel and place the lid tightly on top (the towel helps absorb moisture). Reduce the heat to low and cook for 45-50 minutes.
Step 10
10. Remove the pot from heat and let it sit covered for 5-10 minutes to allow flavors to settle.
Step 11
11. Carefully invert the pot onto a serving platter to reveal the beautiful golden crust on top of the rice. If necessary, gently use a spatula to help release the crust from the bottom of the pot.
Step 12
12. Serve the Vegan Persian Rice fresh with your favorite vegan stews or side dishes.
Nutrition Facts
| Serving size | (2621.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1236.7 |
| Total Fat 71.9g | 0% |
| Saturated Fat 32.2g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 0mg | 0% |
| Sodium 14593.0mg | 0% |
| Total Carbohydrate 128.4g | 0% |
| Dietary Fiber 5.3g | 0% |
| Total Sugars 1.5g | |
| Protein 17.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 179.7mg | 0% |
| Iron 7.9mg | 0% |
| Potassium 817.5mg | 0% |
Source of Calories