Saffron Steamed Basmati Rice Persian Polow
Elevate your next meal with Saffron Steamed Basmati Rice Persian Polow, a dish that blends fragrant basmati rice, golden saffron threads, and a layer of irresistibly crispy tahdig to create a stunning centerpiece for your table. This classic Persian recipe features layers of tender, steamed rice infused with the delicate aroma of saffron, complemented by a crispy yogurt-rice base that's cooked to golden perfection. With simple ingredients like butter, yogurt, and saffron, combined through expert steaming techniques, this dish is both flavorful and visually impressive. Perfect for dinner parties or paired with hearty stews, this recipe guarantees fluffy rice with a showstopping crispy crust, offering an authentic taste of Persian cuisine.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 8 cups Water
- 3 tablespoons Salt
- 1 teaspoon Saffron threads
- 3 tablespoons Hot water
- 3 tablespoons Butter or ghee
- 2 tablespoons Vegetable oil
- 1 cup Yogurt (plain, full-fat)
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear. This step is essential to remove excess starch and prevent clumping.
In a large pot, bring 8 cups of water to a boil. Add 3 tablespoons of salt to the boiling water.
Add the rinsed rice to the boiling water and cook for about 5-7 minutes, or until the grains are slightly tender but still firm at the center (al dente). Drain the rice in a fine-mesh colander and set it aside.
Grind the saffron threads using a mortar and pestle to create a fine powder. Dissolve the saffron powder in 3 tablespoons of hot water and let it steep for 5 minutes.
In a large nonstick pot, melt 2 tablespoons of butter with 2 tablespoons of vegetable oil over medium heat. In a small bowl, mix 1 cup of partially cooked rice with the yogurt and 1 tablespoon of the saffron water to create the tahdig (golden crispy rice layer) mixture.
Spread the yogurt-rice mixture evenly on the bottom of the pot to form the base layer.
Layer the remaining rice over the tahdig mixture in the pot, spooning it in gently to avoid packing it down. Drizzle the remaining saffron water over the top layer of rice, followed by 1 tablespoon of melted butter.
Using the handle of a spoon, poke a few holes into the rice mound to allow steam to escape. Cover the lid with a clean kitchen towel and place it tightly on the pot. The towel will absorb excess moisture and ensure fluffy rice.
Cook the rice over medium heat for 10 minutes to create the crispy tahdig layer, then reduce the heat to low and cook for an additional 30-40 minutes for the rice to steam fully.
When ready to serve, carefully invert the rice onto a large serving platter to reveal the crispy tahdig layer on top. Serve hot and enjoy!
Nutrition Facts
Calories |
1160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 21420 mg | 931% | |
| Total Carbohydrate | 112.5 g | 41% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 11.3 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 459 mg | 35% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 527 mg | 11% | |
*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.
