Dairy-Free Tadig
Transform your table with this mesmerizing Dairy-Free Tadig, a classic Persian crispy rice dish reimagined without dairy but with all the delicious flair intact! Perfectly par-cooked Basmati rice is layered atop a golden turmeric-infused crust, with aromatic saffron lending its vibrant hue and fragrant notes. The combination of fluffy, steam-perfected grains and the irresistibly crisp bottom layer creates a tantalizing texture contrast that will delight every palate. With simple techniques like wrapping your lid with a kitchen towel to maintain fluffiness and flipping the pot for a show-stopping presentation, this recipe is approachable and impressive. Whether served as a stunning side dish or the centerpiece of your meal, Dairy-Free Tadig is a versatile, allergy-friendly recipe bursting with flavor and tradition.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1.5 teaspoons Salt
- 0.5 teaspoons Saffron threads
- 2 tablespoons Warm water
- 4 tablespoons Neutral oil (such as avocado or sunflower oil)
- 0.5 teaspoons Turmeric powder
Instructions
Rinse the Basmati rice in cold water at least three times or until the water runs clear. This helps remove excess starch and prevents sticky rice.
In a medium pot, bring 8 cups of water to a boil. Add 1 teaspoon of salt and then the rinsed rice. Boil the rice for 5 to 7 minutes, or until it is slightly soft but still has a bite (par-cooked). Drain the rice in a colander and set it aside.
Dissolve the saffron threads in 2 tablespoons of warm water and let it steep for at least 5 minutes to release its color and aroma.
In a large, non-stick skillet or heavy-bottomed pot, heat the neutral oil over medium heat. Sprinkle the turmeric powder evenly into the oil to give the tadig its signature golden color.
Reduce the heat to low. Add 2 tablespoons of the cooked rice to the saffron water and mix until evenly colored. Spread this saffron-tinted rice in an even layer across the bottom of the pot to form the base of the crispy crust.
Gently spoon the remaining par-cooked rice into the pot, piling it into a gentle mound to allow steam to circulate. Use the handle of a wooden spoon to create a few holes in the rice mound for ventilation.
Cover the pot with a lid wrapped in a clean kitchen towel to catch any condensation (this helps to keep the rice fluffy). Cook on low heat for 35-40 minutes, or until the bottom layer of rice is golden and crisp.
To serve, loosen the edges of the tadig with a spatula and carefully invert the pot onto a large platter to reveal the crispy layer on top. Alternatively, you can scoop the fluffy rice onto a serving platter and serve the crispy tadig pieces on the side.
Enjoy your dairy-free tadig as a standout side dish or the centerpiece of your meal!
Nutrition Facts
Calories |
970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3545 mg | 154% | |
| Total Carbohydrate | 102.1 g | 37% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 0.2 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 182 mg | 4% | |
*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.
