Baked Persian Rice
Transform your dinner table with the irresistible aroma and flavors of Baked Persian Rice, a dish renowned for its golden, crispy tahdig and vibrant saffron-infused layers. This stunning recipe combines tender basmati rice, creamy Greek yogurt, and the delicate fragrance of saffron, layered with savory shredded chicken for a protein-packed twist. Enhanced with turmeric and baked to perfection, this dish achieves a beautiful crust that makes it as visually stunning as it is delicious. With a straightforward prep and just the right balance of spices, this Persian-inspired comfort food is perfect for impressing guests or elevating your weekly meals. Serve this elegant centerpiece with fresh herbs, yogurt sauce, or a crisp salad for an unforgettable dining experience!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1 cup Greek yogurt
- 1 teaspoon Saffron threads
- 3 tablespoons Hot water
- 3 pieces Egg yolks
- 2 cups Chicken (cooked and shredded)
- 4 tablespoons Butter (melted)
- 1 teaspoon Turmeric
- 3 tablespoons Vegetable oil
- 2 teaspoons Salt
- 0.5 teaspoons Ground black pepper
Instructions
Rinse the basmati rice several times under cold water until the water runs clear. Soak the rice in cold water for 30 minutes, then drain.
Bring a large pot of salted water to a boil. Add the drained rice and cook for 5-7 minutes until the grains are slightly soft but still firm in the center. Drain and set aside.
Steep the saffron threads in 3 tablespoons of hot water for 5 minutes to extract their flavor and color.
In a large bowl, whisk the yogurt, egg yolks, melted butter, saffron water, turmeric, salt, and black pepper until smooth.
Divide the yogurt mixture into two portions. Add one portion to the cooked rice and gently mix until the rice is evenly coated.
Preheat the oven to 375°F (190°C). Grease a deep, round ovenproof dish or casserole with vegetable oil.
Spread half of the rice mixture into the bottom of the dish, pressing gently with the back of a spoon to create a compact layer.
Distribute the cooked, shredded chicken evenly over the rice layer.
Top the chicken with the remaining rice mixture, spreading it evenly and pressing lightly to pack it down.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 60 minutes, removing the foil for the final 10 minutes to allow the crust to crisp up.
Once baked, allow the dish to rest for 5-10 minutes. Run a knife around the edges to loosen the rice, then carefully invert it onto a serving platter.
Slice and serve warm, enjoying the crispy, golden crust and fragrant layers of rice and chicken.
Nutrition Facts
Calories |
983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4805 mg | 209% | |
| Total Carbohydrate | 111.6 g | 41% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 6.5 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 400 mg | 8% | |
*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.
