Nut-Free Persian Rice with Tahdig
Indulge in the aromatic flavors of Nut-Free Persian Rice with Tahdig, a show-stopping dish that combines fluffy basmati rice with a golden, crispy tahdig layer. This nut-free variation of the traditional Persian favorite is perfect for gatherings or weeknight dinners. Infused with fragrant saffron and enriched with buttery yogurt, each grain of rice is perfectly cooked to create a tender and flavorful base, while the tahdig offers a satisfyingly crunchy texture. With simple ingredients and easy-to-follow steps, this recipe delivers authentic Persian cuisine without the complexity. Serve as a centerpiece dish and enjoy the harmony of textures and spices in every bite! Perfect for nut-free diets, this irresistible Persian rice recipe is a feast for both the senses and the soul.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 2 tablespoons Salt
- 8 cups Water
- 1 teaspoon Saffron threads
- 2 tablespoons Boiling water
- 3 tablespoons Vegetable oil
- 3 tablespoons Butter
- 0.5 cup Plain yogurt
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
In a large bowl, soak the rice in 8 cups of water with 1 tablespoon of salt for at least 30 minutes, then drain.
In a small bowl, steep the saffron threads in 2 tablespoons of boiling water for at least 10 minutes to release the color and aroma.
Bring a large pot of water to boil, adding 1 tablespoon of salt. Add the soaked and drained rice to the boiling water and cook for about 5-6 minutes until al dente. The rice should be soft on the outside and firm inside.
Drain the rice in a colander and rinse it with lukewarm water to stop the cooking process.
In a non-stick pot, melt the butter over medium heat, then add 3 tablespoons of vegetable oil.
In a bowl, mix 1 cup of the par-cooked rice with the plain yogurt and 2 teaspoons of the saffron water.
Spread the rice-yogurt mixture evenly over the bottom of the pot to form the tahdig layer.
Layer the remaining rice in the pot, gently forming it into a mound shape. Drizzle the remaining saffron water over the top of the rice for color and flavor.
Using the handle of a wooden spoon, make 4-5 holes in the rice mound to allow steam to escape, ensuring even cooking.
Cover the lid of the pot with a clean kitchen towel to absorb steam, and place it tightly on the pot.
Cook on medium-high heat for 5 minutes, then reduce heat to low and cook for 45 minutes to develop the tahdig and fully cook the rice.
After cooking, allow the pot to rest for 5-10 minutes. Carefully invert the rice onto a large platter, allowing the tahdig to come out intact.
Serve immediately, with the crispy tahdig proudly displayed on top.
Nutrition Facts
Calories |
1211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.2 g | 99% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 26.3 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 14529 mg | 632% | |
| Total Carbohydrate | 110.0 g | 40% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 9.1 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 390 mg | 30% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 445 mg | 9% | |
*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.
