Low Fat Persian Rice with Tahdig
Delight your taste buds with this flavorful and healthier twist on the classic Persian Rice with Tahdig. Our Low Fat Persian Rice with Tahdig combines tender, fragrant Basmati rice and a golden, crispy layer of thinly sliced potatoes, infused with the vibrant aroma of saffron for a rich yet light culinary experience. This lower-fat version swaps out traditional ingredients with low-fat plain yogurt and minimal vegetable oil, making it a perfect choice for health-conscious home cooks seeking authentic Persian flavors. The recipe involves steaming the rice to achieve its signature fluffiness while simultaneously crafting the iconic tahdig crust, delivering both texture and bold taste in every bite. Serve this dish straight from the pot with the inverted potato crust on top for an impressive presentation that will elevate your next meal. Perfect for family dinners or special occasions, this Persian favorite is guaranteed to be a crowd-pleaser while staying true to its roots.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 2 teaspoons Salt
- 1 pinch Saffron threads
- 2 tablespoons Boiling water
- 2 tablespoons Low-fat plain yogurt
- 1 tablespoon Vegetable oil
- 4 cups Water
- 1 medium, thinly sliced Potato
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Drain well.
In a small bowl, crush the saffron threads and add the boiling water. Let it steep while preparing the rice.
Bring a large pot of water to boil. Add the rice and salt, stirring occasionally. Allow the rice to boil for about 5-7 minutes until it is parboiled. The rice should be slightly tender on the outside but firm in the center.
Drain the rice using a fine mesh sieve and rinse under cold water to stop the cooking process. Set aside.
In a large non-stick pot or a non-stick skillet, add the vegetable oil and low-fat yogurt. Stir in the prepared saffron water.
Place the potato slices in a single layer at the bottom of the pot.
Gently spoon the rice over the potato slices, mounding it slightly towards the middle.
Using the handle of a wooden spoon, make 3-4 holes in the rice to allow steam to escape.
Cover the pot with a clean kitchen towel and place a tight-fitting lid over it to capture the steam. Be careful that the towel edges are away from the heat source.
Cook on medium-high heat for 5 minutes, then reduce the heat to low and continue to steam the rice for about 30-35 minutes.
After cooking, carefully invert the pot onto a stylish serving platter to release the golden tahdig with potato slices onto the rice.
Serve immediately, enjoying the contrast between the fluffy rice and crispy tahdig.
Nutrition Facts
Calories |
804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 5025 mg | 218% | |
| Total Carbohydrate | 133.7 g | 49% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.7 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 160 mg | 12% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 776 mg | 17% | |
*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.
