Low Sodium Persian Rice with Tahdig
Discover the magic of Persian cuisine with this Low Sodium Persian Rice with Tahdig recipe, a masterpiece that pairs fluffy basmati rice with a gorgeously golden and crispy Tahdig layer. Designed with a health-conscious twist, this recipe skips the heavy salt while capturing the authentic essence of Persian cooking through radiant saffron-infused rice and a creamy yogurt-egg mixture that provides unparalleled flavor and texture. The secret lies in the careful layering technique and slow steaming that yields perfectly cooked grains and the star of the dish: the crunchy Tahdig. Ready in just over an hour, this low sodium recipe is perfect for a crowd, offering a visually stunning centerpiece that’s as delightful to eat as it is to present. Ideal for impressing at dinner parties or elevating weeknight meals, this dish transforms simple ingredients into a culinary work of art.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Basmati rice
- 8 cups Water
- 0.5 cups Plain yogurt
- 1 Egg yolk
- 0.5 teaspoons Saffron threads
- 2 tablespoons Boiling water
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in water for at least 30 minutes, then drain.
Bring 8 cups of water to a boil in a large pot over high heat. Add the drained rice and boil for about 5-7 minutes, until the grains are slightly soft but not fully cooked.
Drain the rice in a colander and rinse with warm water to remove excess starch and prevent sticking.
In a small bowl, crush the saffron threads and dissolve them in 2 tablespoons of boiling water. Set aside.
In a large mixing bowl, combine the plain yogurt, egg yolk, and half of the dissolved saffron water. Mix well.
Gently fold in 1 cup of the partially cooked rice into the yogurt mixture to form a paste.
In a non-stick pot or a rice cooker with a non-stick coating, heat the olive oil and unsalted butter over medium heat.
Spread the rice and yogurt mixture evenly on the bottom of the pot to form the Tahdig layer.
Carefully add the remaining drained rice on top of the Tahdig layer, shaping it into a mound. Make a few holes in the rice with the end of a spoon to allow steam to escape.
Pour the remaining saffron water over the rice evenly.
Cover the pot with a clean kitchen towel, then place the lid tightly to catch the steam. Reduce the heat to low and cook for about 45-60 minutes.
Once the rice is done, remove the pot from heat and allow it to cool for a few minutes.
To serve, use a spatula to gently lift the rice, transferring it to a serving platter, and carefully retrieve the crispy Tahdig from the bottom.
Nutrition Facts
Calories |
1199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 161 mg | 7% | |
| Total Carbohydrate | 110.4 g | 40% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 9.4 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 408 mg | 31% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 456 mg | 10% | |
*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.
