Persian Rice
Experience the exquisite flavors of Persian Rice, a fragrant and visually stunning dish that's perfect for elevating any meal. This classic recipe features fluffy, golden basmati rice infused with aromatic saffron and crowned with a coveted layer of crispy tahdig—a caramelized crust made with either rice or golden potato slices. Using a simple parboiling and steaming technique, Persian Rice achieves a perfect balance of tender grains and irresistible texture with every bite. The saffron-soaked layers add vibrant color and a luxurious aroma, making it a standout centerpiece for Persian feasts or as the ultimate companion to grilled meats and stews. Easy to prepare yet packed with authentic flavors, this dish transforms humble ingredients into an impressive culinary masterpiece.
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Recipe Information
Ingredients
- 2 cups basmati rice
- 1.5 tablespoons salt
- 8 cups water
- 2 tablespoons unsalted butter
- 3 tablespoons vegetable oil
- 0.5 teaspoons saffron threads
- 2 tablespoons hot water (for saffron)
- 1 medium potato slices (optional for tahdig)
Instructions
Rinse the basmati rice in cold water several times until the water runs clear. Soak the rice in cold water with 1 tablespoon of salt for 30 minutes, then drain.
In a large pot, bring 8 cups of water to a boil. Add 0.5 tablespoon of salt and the soaked, drained rice. Stir gently and boil for 6-8 minutes until the rice is almost cooked but still has a slight bite. Drain the rice and set it aside.
Dissolve the saffron threads in 2 tablespoons of hot water and let it steep for a few minutes to create a strong saffron water.
In the same empty pot, heat 2 tablespoons of butter and 3 tablespoons of vegetable oil over medium heat. Add 1-2 tablespoons of saffron water and swirl to coat the bottom of the pot. Optionally, arrange thinly sliced potato rounds in a single layer on the bottom of the pot for a potato tahdig.
Carefully layer the parboiled rice over the saffron base in a pyramid shape. Avoid pressing the rice down. With the end of a wooden spoon, poke 4-5 holes in the rice to allow steam to escape.
Wrap the lid in a clean kitchen towel to catch condensation and place it tightly on the pot. Reduce heat to low and steam the rice for 40-45 minutes.
When the rice is ready, the bottom will be crispy and golden brown (tahdig). Carefully scoop the rice onto a serving platter and break the tahdig into pieces to serve on the side.
Drizzle remaining saffron water over the rice for extra flavor and color, and serve warm.
Nutrition Facts
Calories |
1202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 8827 mg | 384% | |
| Total Carbohydrate | 146.4 g | 53% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 1.2 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 264 mg | 20% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 792 mg | 17% | |
*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.
