Mediterranean Diet Tadig
Discover the fusion of Middle Eastern tradition and Mediterranean flair with this vibrant Mediterranean Diet Tadig recipe! This stunning dish features the signature crispy rice crust of Persian tadig, elevated with layers of fresh zucchini, sweet cherry tomatoes, and fragrant herbs like parsley and dill. Golden turmeric lends both color and a warm, earthy flavor, while olive oil ensures a perfectly crispy base. Prepared in a single pan, this meal is as visually impressive as it is delicious, offering a healthy twist with Mediterranean-inspired ingredients that align with heart-healthy eating habits. Serve this crowd-pleaser inverted on a platter to showcase its golden crust, and pair it with creamy Greek yogurt for a refreshing finish. Perfect for dinner parties or a cozy family meal, this dish combines elegance and comfort in every bite!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 4 tablespoons Olive oil
- 1 teaspoon Turmeric
- 1 medium Zucchini (thinly sliced)
- 1 cup Cherry tomatoes (halved)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 tablespoon Fresh dill (finely chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cups Water
- 0.5 cup Plain Greek yogurt (optional, for serving)
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in water for 20 minutes, then drain.
In a medium-sized pot, bring 3 cups of water to a boil. Add the soaked rice and a pinch of salt. Cook for 6-7 minutes until the rice is parboiled and still slightly firm. Strain the rice and set it aside.
In a medium non-stick skillet or heavy-bottomed pan (about 10 inches wide), heat 3 tablespoons of olive oil over medium heat. Add the turmeric and stir until fragrant, about 30 seconds.
Arrange the zucchini slices in a single layer at the bottom of the pan and scatter the cherry tomatoes on top. Sprinkle with a pinch of salt and black pepper.
Gently mound the cooked rice on top of the vegetables, shaping it into a dome. Do not press down too firmly, as the rice needs room to steam.
Drizzle the remaining 1 tablespoon of olive oil over the rice and cover the lid of the pan with a clean kitchen towel (to absorb steam). Place the lid tightly on the pan.
Cook the tadig over medium-low heat for 25-30 minutes, rotating the pan occasionally for even cooking. Listen for the distinct crackling sound that signals the golden crust forming.
Once done, remove from heat and allow the tadig to cool for 5 minutes. Place a large plate or platter over the pan and carefully invert to release the tadig with the crusty vegetables on top.
Sprinkle the tadig with fresh parsley and dill. Serve warm, optionally with a dollop of plain Greek yogurt for added creaminess.
Nutrition Facts
Calories |
1144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 2465 mg | 107% | |
| Total Carbohydrate | 120.9 g | 44% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 11.6 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1369 mg | 29% | |
*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.
