Iranian Rice a Different Way
Transform your rice game with "Iranian Rice a Different Way," a vibrant and aromatic dish that highlights the classic Persian technique of creating tahdig, a crispy, golden rice layer that's as visually stunning as it is delicious. This recipe combines fragrant basmati rice with the earthy richness of saffron, which blooms to its full potential using a touch of hot water and an ice cube—a unique trick for unlocking its vivid color and aroma. The blend of butter, yogurt, and oil forms the base for the coveted crispy layer, while the slow steaming process ensures every grain is tender yet fluffy. Perfect as a centerpiece for any meal, this saffron-infused dish is an exceptional accompaniment to Persian stews, grilled kebabs, or your favorite celebratory spread. Indulge in this authentic Iranian rice experience, and make every bite a celebration of flavor and tradition!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 8 cups Water
- 2 tablespoons Salt
- 3 tablespoons Butter
- 2 tablespoons Vegetable oil
- 1 teaspoon Ground saffron
- 1 Ice cube
- 3 tablespoons Yogurt
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in a large bowl of water with 1 tablespoon of salt for 30 minutes, then drain.
Bring 8 cups of water and 1 tablespoon of salt to a boil in a large, non-stick pot. Add the soaked and drained rice. Boil uncovered for 6–8 minutes until the rice is al dente (soft on the outside but firm in the center). Drain the rice in a colander and set aside.
In a small bowl, dissolve the ground saffron in 2 tablespoons of hot water. Add the ice cube to help draw out the saffron's vibrant color and aroma. Let it sit for a few minutes.
In the same pot, melt 2 tablespoons of butter and 2 tablespoons of vegetable oil over medium heat. Add 3 tablespoons of yogurt and 1/2 cup of the cooked rice. Mix well to form a paste-like layer at the bottom of the pot. This will become the tahdig (crispy rice layer).
Gently add the remaining cooked rice back into the pot, layering it into a pyramid shape without pressing down. Pour the saffron mixture over the top of the rice to create streaks of golden color.
Cut the remaining 1 tablespoon of butter into small pieces and scatter it over the rice. Cover the lid with a clean kitchen towel to absorb excess moisture, then place it tightly onto the pot.
Cook the rice over medium heat for 10 minutes. Reduce the heat to low and let it steam for another 40 minutes to develop the tahdig and infuse the rice with saffron flavor.
When ready, carefully invert the pot onto a large serving platter to release the golden tahdig layer on top. Serve warm with your favorite Persian stews or kebabs.
Nutrition Facts
Calories |
1050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 17.9 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 14474 mg | 629% | |
| Total Carbohydrate | 104.6 g | 38% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.6 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 248 mg | 19% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 263 mg | 6% | |
*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.
