Low Sodium Tadig
Dive into the irresistible world of Persian cuisine with this Low Sodium Tadig recipe, a healthier twist on the traditional crispy rice dish. Perfectly golden and crunchy on the bottom, this tadig features fluffy basmati rice delicately flavored with saffron, turmeric, and a creamy yogurt base. By using low-sodium butter and unsalted yogurt, this dish fits beautifully into low-sodium diets without compromising on taste. The cooking technique, involving slow heat and a towel-wrapped lid, creates a tantalizing crust that will be the highlight of any meal. Finished with a sprinkle of fresh parsley or cilantro, this tadig is ideal served with stews, roasted meats, or grilled vegetables, making it both a showstopper and a crowd-pleaser.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 6 cups Water
- 3 tablespoons Low-sodium butter or unsalted butter
- 0.5 cup Plain Greek yogurt (unsalted)
- 0.5 teaspoons Turmeric powder
- 0.25 teaspoons Saffron threads
- 2 tablespoons Hot water
- 3 tablespoons Olive oil
- 0.25 teaspoons Garlic powder (optional for flavor, unsalted)
- 2 tablespoons Parsley or cilantro (fresh, chopped)
Instructions
Rinse the basmati rice thoroughly in cold water until the water runs clear to remove excess starch.
In a large pot, bring 6 cups of water to a boil. Add the rinsed rice and cook for 5-7 minutes until the rice is slightly tender but not fully cooked (al dente). Drain the rice in a colander and set aside.
In a small bowl, steep saffron threads in 2 tablespoons of hot water for 5-10 minutes to release their color and flavor.
In a second small bowl, mix the plain Greek yogurt, turmeric powder, and 1 tablespoon of the saffron water until well combined.
In the bottom of a large nonstick pot or skillet, melt the low-sodium butter over low heat along with 2 tablespoons of olive oil. Swirl the mixture to coat the bottom evenly.
Spread the yogurt mixture evenly across the bottom of the pot to create a flavorful base for the tadig crust.
Layer the par-cooked rice on top of the yogurt mixture, gently mounding it into a pyramid shape to allow for airflow. Avoid pressing the rice down too much.
Drizzle the remaining saffron water and olive oil over the top of the rice. Sprinkle with garlic powder, if using, for extra flavor.
Cover the pot with a lid wrapped in a clean kitchen towel to catch moisture. Cook over low-medium heat for 30-40 minutes, allowing the bottom layer to develop a golden-brown, crispy crust.
To serve, carefully invert the pot onto a large serving plate so the golden crust is on top. Garnish with chopped parsley or cilantro for a fresh touch.
Serve warm as a delicious, low-sodium accompaniment to grilled vegetables, roasted meats, or stews.
Nutrition Facts
Calories |
1258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 98 mg | 4% | |
| Total Carbohydrate | 107.7 g | 39% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 3.6 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 248 mg | 19% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 382 mg | 8% | |
*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.
