Vegan Tadig

Discover the golden, crispy delight of Vegan Tadig, a plant-based take on the beloved Persian specialty that’s all about texture and flavor. This dish transforms simple basmati rice into a show-stopping masterpiece with a turmeric-infused crust, thanks to a combination of creamy vegan yogurt, saffron, and perfectly slow-cooked rice. The result is a fragrant, tender interior topped with a lacy, crunchy layer that’s as satisfying as it is beautiful. With minimal ingredients and straightforward techniques, this Vegan Tadig is perfect as a stunning side or a hearty main course. Garnished with fresh herbs like parsley or cilantro, it’s a crowd-pleaser that delivers both authentic taste and a touch of sophistication. If you're searching for vegan Persian recipes, crispy rice dishes, or plant-based comfort food, this recipe is sure to impress.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 1 tablespoon Salt
• 0.5 teaspoon Turmeric powder
• 0.25 teaspoon Ground saffron (optional)
• 3 cups Boiling water
• 3 tablespoons Neutral vegetable oil (e.g., sunflower or avocado oil)
• 0.5 cup Unsweetened vegan yogurt
• 2 tablespoons Chopped fresh parsley or cilantro (optional, for garnish)

Directions

Step 1

Rinse the basmati rice under cold water several times until the water becomes clear. This helps remove excess starch and ensures fluffy rice.

Step 2

In a large pot, bring 3 cups of water to a boil. Add the rice and 1 tablespoon of salt, and cook the rice for 5-6 minutes. The rice should still be slightly undercooked. Drain the rice in a colander and rinse under cold water to stop the cooking process. Set aside.

Step 3

If using saffron, dissolve the ground saffron in 2 tablespoons of hot water and set aside.

Step 4

In a small bowl, mix the vegan yogurt, 2 tablespoons of the vegetable oil, turmeric, and saffron water (if using) until well combined.

Step 5

Place a nonstick skillet or heavy-bottomed pot (preferably one with tall sides) over medium heat. Add 1 tablespoon of vegetable oil and evenly coat the bottom of the pan.

Step 6

Spread half of the yogurt mixture onto the bottom of the pan to create a base layer.

Step 7

Layer the cooked rice over the yogurt mixture in the pan, gently mounding it into a pyramid shape. Try not to press down hard, as you want the rice to remain fluffy.

Step 8

Using the handle of a wooden spoon, poke a few holes into the rice (this allows steam to escape). Cover the pot with a clean kitchen towel or paper towel and place a lid snugly on top. Fold any excess towel fabric over the lid to avoid a fire hazard.

Step 9

Reduce the heat to low and cook the rice for 30-40 minutes. This slow cooking creates the signature golden crust on the bottom.

Step 10

Once the cooking time is up, turn off the heat and let the pot rest for 5-10 minutes to allow the steam to settle.

Step 11

Place a large serving plate or platter over the pot, and carefully invert the pot to release the Tadig. If it doesn’t release immediately, gently loosen the edges with a spatula.

Step 12

Garnish with chopped parsley or cilantro, if desired, and serve warm. Enjoy this crispy, aromatic Vegan Tadig as a main course or side dish!

Nutrition Facts

Serving size	(1293.5g)

Amount per serving	% Daily Value*
Calories	913.2

Total Fat 46.0g	0%
Saturated Fat 3.8g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 7109.4mg	0%
Total Carbohydrate 111.6g	0%
Dietary Fiber 2.8g	0%
Total Sugars 1.1g
Protein 17.5g	0%

Vitamin D 0IU	0%
Calcium 163.9mg	0%
Iron 7.1mg	0%
Potassium 229.9mg	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: 44.5%

Protein: 7.5%

Carbs: 48.0%