Vegetarian Persian Rice with Tahdig

Delight your taste buds with Vegetarian Persian Rice with Tahdig, a show-stopping dish featuring fragrant basmati rice layered over a luscious saffron-infused yogurt crust that crisps into the golden perfection known as tahdig. This authentic Persian delicacy combines buttery richness, a delicate hint of turmeric, and the aromatic allure of saffron for a flavor-packed experience. The recipe's secret is in the steam-cooking technique that creates tender, fluffy rice atop the irresistible tahdig—a textural masterpiece that steals the show at any table. Perfect as a vegetarian centerpiece or a flavorful side, this dish is as impressive to serve as it is satisfying to eat. Indulge in the artistry of Persian cuisine, where every bite carries a symphony of flavors and textures!

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 2 tablespoons Salt
• 4 tablespoons Butter
• 3 tablespoons Plain yogurt
• 0.5 teaspoon Saffron threads
• 2 tablespoons Hot water
• 3 tablespoons Vegetable oil
• 0.5 teaspoon Turmeric
• 8 cups Water (for parboiling)

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear, removing excess starch.

Step 2

In a large pot, bring 8 cups of water to a boil and add 2 tablespoons of salt.

Step 3

Add the rinsed rice to the boiling water and cook for 6-7 minutes, until the rice is tender but still firm in the center. Drain and set aside.

Step 4

In a small bowl, dissolve the saffron threads in 2 tablespoons of hot water and let steep for 5 minutes.

Step 5

Melt 2 tablespoons of butter in another small bowl. Mix the melted butter with the plain yogurt, 1 tablespoon of the saffron water, and the turmeric.

Step 6

In a large non-stick pot, heat the vegetable oil over medium heat, then spread the butter-yogurt mixture evenly across the bottom.

Step 7

Add the drained rice on top of the yogurt mixture, mounding it in the center and shaping it away from the sides of the pot.

Step 8

Using a handle of a wooden spoon, poke a few holes through the rice to allow steam to escape and prevent clumping.

Step 9

Cover the pot with a clean kitchen towel and place the lid on top to trap the steam. Fold the towel corners upward over the lid.

Step 10

Cook over medium heat for 10 minutes, then reduce the heat to low and cook for another 40-45 minutes to form the crispy crust known as tahdig.

Step 11

In the final minutes, melt the remaining 2 tablespoons of butter and drizzle over the cooked rice.

Step 12

Allow the rice to rest for about 10 minutes before removing the lid and towel. Carefully invert the pot over a serving platter so the golden crust is on top.

Step 13

Serve the rice immediately and enjoy your Vegetarian Persian Rice with Tahdig.

Nutrition Facts

Serving size	(2530.4g)

Amount per serving	% Daily Value*
Calories	1270.2

Total Fat 87.5g	0%
Saturated Fat 32.0g	0%
Polyunsaturated Fat 26.6g
Cholesterol 134.3mg	0%
Sodium 14491.7mg	0%
Total Carbohydrate 105.3g	0%
Dietary Fiber 2.0g	0%
Total Sugars 3.7g
Protein 17.2g	0%

Vitamin D 30.6IU	0%
Calcium 141.0mg	0%
Iron 6.8mg	0%
Potassium 300.3mg	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: 61.6%

Protein: 5.4%

Carbs: 33.0%