Dairy-Free Persian Rice with Tahdig
Indulge in the irresistible flavors and textures of Dairy-Free Persian Rice with Tahdig, a stunning centerpiece dish that combines perfectly fluffy basmati rice with a golden, crispy potato crust. This traditional Iranian recipe is reimagined without dairy, making it a delightful option for those with dietary restrictions. Infused with fragrant saffron and cooked to perfection, the rice boasts a light, fluffy texture, while the tahdig—a caramelized layer of thinly sliced potatoes—offers a deliciously crunchy contrast. With just a handful of pantry staples, including olive oil, basmati rice, and saffron, this recipe transforms simple ingredients into an aromatic masterpiece. Serve this show-stopping dish as a side or the main highlight of any meal, and savor the authentic Persian flavors in every bite. Perfect for dinners, celebrations, and gatherings, this dish pairs beautifully with stews, kebabs, or a light salad for a complete meal experience.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 2 tablespoons Salt
- 1 cup Olive oil
- 1 teaspoon Saffron threads
- 1 tablespoon Boiling water
- 1 large Potato
- 8 cups Cold water
Instructions
Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and helps the rice to become fluffier.
Fill a large pot with 8 cups of cold water and add 1 tablespoon of salt. Bring the water to a boil over medium-high heat.
Add the rinsed rice to the boiling water and stir. Cook the rice for about 6-8 minutes, or until the grains are soft on the outside but still firm in the center. Drain the rice in a large fine-mesh sieve and rinse under cold water to stop the cooking process.
Peel and slice the potato into 1/4-inch thick rounds. Set aside.
Crush the saffron threads in a small bowl and dissolve them in 1 tablespoon of boiling water. Let it steep while you prepare the next steps.
Add 2 tablespoons of olive oil to the bottom of a large non-stick pot and swirl to coat the bottom evenly.
Layer the potato slices in a single layer in the bottom of the pot to create the base for the tahdig.
Gently spoon the drained rice over the potato slices, forming a pyramid shape. This allows steam to circulate and cook the rice evenly.
Drizzle the dissolved saffron water evenly over the rice pyramid.
Using the handle of a spoon, make several holes through the rice to the bottom of the pot. This helps the steam escape and creates a fluffy texture.
Pour the remaining olive oil over the rice, ensuring that it is distributed evenly.
Wrap the lid of the pot with a clean kitchen towel to absorb excess moisture and place it tightly on the pot.
Cook the rice on medium heat for 10 minutes to form the crust, then reduce the heat to low and cook for an additional 60 minutes.
Once cooked, remove the pot from heat and let it rest for 5 minutes. Gently invert the pot onto a large serving platter to reveal the golden-brown tahdig.
Serve warm and enjoy your crispy, fragrant, and dairy-free Persian Rice with Tahdig.
Nutrition Facts
Calories |
2880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.3 g | 306% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 25.1 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 14739 mg | 641% | |
| Total Carbohydrate | 162.6 g | 59% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 5.1 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1267 mg | 27% | |
*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.
