Persian Rice Pilaf
Elevate your dinner table with this Persian Rice Pilaf, a fragrant masterpiece featuring fluffy, saffron-infused basmati rice crowned with crispy, golden tahdig—a coveted delicacy in Persian cuisine. This show-stopping dish combines a perfect balance of tender rice layers, rich yogurt and turmeric undertones, and a stunning saffron aroma. Garnished with toasted slivered almonds, plump golden raisins, and fresh parsley, it delivers a delightful contrast of textures and flavors. Perfect as a centerpiece or side dish, this authentic recipe uses expert techniques—like steaming with a towel-wrapped lid and layering the rice for optimal flavor infusion—to ensure a truly unforgettable dining experience. Whether served alongside roasted meats or enjoyed on its own, this Persian Rice Pilaf is a flavorful journey into the heart of Middle Eastern cuisine.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 6 cups Water
- 2 tablespoons Salt
- 1 teaspoon Saffron threads
- 2 tablespoons Warm water
- 3 tablespoons Butter or ghee
- 2 tablespoons Vegetable oil
- 2 tablespoons Yogurt (plain, full-fat)
- 0.5 teaspoons Turmeric
- 0.25 cups Slivered almonds
- 0.25 cups Golden raisins
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Rinse the basmati rice in cold water several times until the water runs clear, then soak the rice in fresh water for 30 minutes. Drain the rice after soaking.
Bring 6 cups of water to a boil in a large pot and add 2 tablespoons of salt. Add the drained rice and cook for about 5-7 minutes until the rice grains are slightly tender but firm in the center. Drain the rice in a fine-mesh sieve and set aside.
In a small bowl, crush the saffron with the back of a spoon and dissolve it in 2 tablespoons of warm water. Set aside to bloom while preparing the other ingredients.
In a large, heavy-bottomed nonstick pot, melt 2 tablespoons of butter (or ghee) and 2 tablespoons of vegetable oil over medium heat. Add the yogurt and turmeric, stirring to combine. Spread this mixture evenly across the bottom of the pot.
Layer about 1/3 of the parboiled rice into the pot on top of the yogurt mixture. Drizzle with 1/3 of the saffron water. Repeat the layering process with the remaining rice and saffron, ending with a final drizzle of saffron water on the top layer.
Using the handle of a wooden spoon, poke several holes down to the bottom of the rice to allow steam to escape. Wrap the lid of the pot in a clean kitchen towel to absorb moisture and place it tightly on the pot.
Cook over medium heat for 5 minutes, then reduce the heat to low and cook for 35-40 minutes. This allows the bottom layer to form the crispy tahdig while steaming the rice to perfection.
While the rice is cooking, toast the slivered almonds in a dry skillet until golden and fragrant. Remove from the skillet and set aside. In the same skillet, lightly sauté the golden raisins until they plump up, then set aside.
When the rice is done, carefully invert the pot onto a large serving platter to release the rice and tahdig. Garnish with the toasted almonds, raisins, and a sprinkle of chopped parsley if desired.
Serve the Persian Rice Pilaf warm as a flavorful and fragrant side or centerpiece dish.
Nutrition Facts
Calories |
1346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 14238 mg | 619% | |
| Total Carbohydrate | 141.9 g | 52% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 29.2 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 275 mg | 21% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 795 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.
