Vegetarian Tadig

Discover the magic of Iranian cuisine with this Vegetarian Tadig recipe, a show-stopping dish known for its irresistibly crispy golden crust and aromatic saffron-infused basmati rice. Perfectly tender rice is layered over a rich mixture of Greek yogurt, egg yolk, and saffron, then slow-cooked to create the signature crunch that defines tadig. The roots of this dish lie in tradition, but this vegetarian rendition delivers big on flavor without sacrificing authenticity. With just a handful of pantry staples and a few simple techniques, you can create a stunning centerpiece for any meal. Serve this savory delight straight from the pan for an impressive, crowd-pleasing dish that’s as beautiful as it is delicious.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 cups basmati rice
• 2 teaspoons salt
• 1 teaspoon saffron threads
• 3 tablespoons hot water
• 1 cup plain Greek yogurt
• 1 large egg yolk
• 3 tablespoons olive oil
• 2 tablespoons butter

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in cold water with 1 teaspoon of salt for 30 minutes. Drain and set aside.

Step 2

Bring a large pot of water to a boil. Add 1 teaspoon of salt and the soaked, drained rice. Cook the rice for 5 to 6 minutes, or until it is parboiled (soft on the outside but still firm on the inside). Drain the rice and rinse it with cold water to stop the cooking process.

Step 3

Dissolve the saffron threads in 3 tablespoons of hot water and set aside to bloom.

Step 4

In a bowl, mix the plain Greek yogurt, egg yolk, 2 tablespoons of the saffron water, and 1 cup of the cooked rice. This will form the crispy base of the tadig.

Step 5

Heat 3 tablespoons of olive oil and 2 tablespoons of butter in a nonstick pot or deep skillet over medium heat.

Step 6

Spread the yogurt-rice mixture evenly across the bottom of the pot, pressing it down gently.

Step 7

Layer the remaining parboiled rice on top of the yogurt-rice base, mounding it slightly into a pyramid shape. Use the handle of a wooden spoon to poke a few holes in the rice to allow steam to escape.

Step 8

Drizzle the remaining saffron water over the rice for extra flavor and color.

Step 9

Cover the pot with a clean kitchen towel and then place the lid on top to trap the moisture. Reduce the heat to low and cook for 40 to 50 minutes, or until the tadig forms a golden crust at the bottom.

Step 10

Once cooked, carefully loosen the edges of the tadig with a spatula. Place a large serving platter over the pot and invert the pot to release the tadig onto the platter.

Step 11

Serve immediately, slicing the crispy crust into portions as desired.

Nutrition Facts

Serving size	(789.1g)

Amount per serving	% Daily Value*
Calories	1306.0

Total Fat 75.8g	0%
Saturated Fat 24.3g	0%
Polyunsaturated Fat 4.9g
Cholesterol 274.8mg	0%
Sodium 4966.5mg	0%
Total Carbohydrate 111.6g	0%
Dietary Fiber 1.7g	0%
Total Sugars 9.6g
Protein 41.5g	0%

Vitamin D 22.7IU	0%
Calcium 356.5mg	0%
Iron 6.9mg	0%
Potassium 519.2mg	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: 52.7%

Protein: 12.8%

Carbs: 34.5%