Soy-Free Persian Rice with Tahdig
Discover the magic of traditional Persian cooking with this Soy-Free Persian Rice with Tahdig recipe—a stunning dish that combines fluffy, aromatic Basmati rice with a golden, crispy crust known as tahdig. Perfectly seasoned with a touch of saffron for vibrant color and flavor, this soy-free recipe offers an authentic taste of Persian cuisine while accommodating dietary restrictions. With an optional potato layer for an extra-special twist, the cooking method ensures every grain of rice is tender and aromatic, while the tahdig adds an irresistible crunch that will impress your guests. Ideal for celebrations or family dinners, this visually striking dish is as delightful to look at as it is to savor!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 6 cups Water
- 1 tablespoon Salt
- 4 tablespoons Unsalted butter or ghee
- 1 pinch Saffron threads
- 2 tablespoons Hot water
- 1 medium, thinly sliced Potato (optional for potato Tahdig)
Instructions
Rinse the Basmati rice under cold water until the water runs clear to remove excess starch.
In a large pot, bring 6 cups of water to a boil over high heat. Add 1 tablespoon of salt.
Add the rinsed rice to the boiling water. Cook the rice for 6-8 minutes until it's parboiled and slightly soft but still firm in the center. Drain the rice in a colander and rinse with cold water to stop the cooking process.
Crush the saffron threads in a mortar and pestle, then dissolve them in 2 tablespoons of hot water. Set aside.
In a non-stick pot, melt 4 tablespoons of butter or ghee over medium heat.
If using a potato for the Tahdig, layer the thinly sliced potato rounds on the bottom of the pot in a single layer.
Add the parboiled rice into the pot, gradually shaping it into a pyramid. Make 5-6 holes in the rice with the handle of a wooden spoon to allow steam to escape.
Drizzle the saffron water evenly over the rice pyramid for even coloring and flavor.
Wrap the lid of the pot with a clean kitchen towel to catch the steam, and place the lid tightly over the pot.
Reduce the heat to low and cook for 45-50 minutes until the rice is fully cooked and the crust is golden and crispy.
To serve, invert the pot onto a large platter so the crispy Tahdig is on top. Serve immediately and enjoy.
Nutrition Facts
Calories |
1008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 7142 mg | 311% | |
| Total Carbohydrate | 127.3 g | 46% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 1.4 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 791 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.
