Mediterranean Diet Persian Rice with Tahdig
Elevate your Mediterranean-inspired menu with this Persian Rice with Tahdig recipe, a delectable twist on a traditional staple. Combining the aromatic, long-grain Basmati rice with the bold flavors of saffron and buttery olive oil, this dish is a true standout. The irresistible Tahdig, a golden crispy crust formed at the bottom of the pot, is the crowning glory of this recipe, adding texture and depth to every bite. Lightly seasoned with salt and enriched with a hint of yogurt, the layers of perfectly steamed, fluffy rice make for an impressive centerpiece at any table. Whether you're embracing Mediterranean diet principles or exploring Persian cuisine, this recipe delivers a harmonious blend of flavor and texture in a visually stunning dish. Perfect for family gatherings or special occasions, serve it warm and let everyone savor the magic of this timeless culinary tradition.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 8 cups Cold water
- 2 teaspoons Salt
- 4 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 0.25 teaspoons Saffron threads
- 2 tablespoons Warm water
- 2 tablespoons Yogurt (plain, unsweetened)
Instructions
Rinse the Basmati rice under cold water until the water runs clear. This removes excess starch and helps make the rice fluffy.
In a large bowl, soak the rinsed rice in 8 cups of cold water and add 2 teaspoons of salt. Let it soak for at least 30 minutes. Drain the rice after soaking.
Bring a large pot of water to a rapid boil and add the rice. Boil for about 5 to 7 minutes or until the rice is just beginning to soften; it should still be firm in the middle.
Drain the rice in a colander, rinse briefly with cold water to stop the cooking process, and set aside.
Dissolve saffron threads in 2 tablespoons of warm water. Let it steep as you prepare the rest of the recipe.
In a large non-stick saucepan or heavy-bottomed pot, heat 3 tablespoons of olive oil and 2 tablespoons of butter over medium heat.
In a small bowl, mix 2 tablespoons of the cooked rice with the saffron water and 2 tablespoons of yogurt until evenly combined. Spread this mixture evenly across the bottom of the heated pan. This forms the base for your Tahdig.
Pile the remaining rice gently on top of the saffron rice to form a mound. Using the handle of a wooden spoon, make several holes in the rice mound to allow steam to escape.
Cover the pan with a clean kitchen towel and then place the lid on tightly. The towel will trap moisture, ensuring your rice remains fluffy while the Tahdig forms.
Cook the rice on medium heat for 10 minutes, then reduce to low and cook for another 40 minutes. The low heat will create a crispy, golden crust at the bottom.
To serve, lift the rice from the pot, ensuring you preserve the golden crust. Place the fluffy rice onto a serving platter and gently break the Tahdig into pieces to arrange on top or alongside.
Drizzle the remaining tablespoon of olive oil over the rice before serving for added richness.
Nutrition Facts
Calories |
1211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 4814 mg | 209% | |
| Total Carbohydrate | 102.4 g | 37% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.6 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 195 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.
