Sugar-Free Persian Rice with Tahdig
Indulge in the aromatic delight of Sugar-Free Persian Rice with Tahdig, a classic dish transformed into a health-conscious masterpiece. This recipe features fluffy basmati rice infused with the rich, earthy essence of saffron, paired with the irresistible crunch of golden tahdig—a crispy, caramelized crust made from potato or rice. Perfect for complementing any Persian-inspired feast, this dish showcases meticulous techniques like rinsing and soaking the rice for optimal texture, steaming with precision, and creating the stunning saffron hue. Whether you’re an aficionado of Persian cuisine or a curious cook, this sugar-free comfort food is sure to impress your guests. Serve it alongside your favorite stews or kebabs, and let the vibrant flavor and iconic presentation steal the spotlight!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 2 tablespoons Salt
- 1 pinch Saffron threads
- 1 tablespoon Water
- 1 medium Potato (optional for tahdig)
- 3 tablespoons Vegetable oil
- 2 tablespoons Unsalted butter
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
Soak the rice in water with 1 tablespoon of salt for at least 1 hour. This will help the grains cook evenly and elongate to their full length.
In a small cup, steep the saffron threads in 1 tablespoon of hot water and set aside.
Drain the soaked rice and bring a large pot of water to a boil. Add the remaining 1 tablespoon of salt.
Add the rice to the boiling water and let it cook for about 6-7 minutes, or until it is al dente (partially cooked but not fully softened).
Drain the rice in a sieve or colander, then rinse briefly with lukewarm water.
In a non-stick pot, heat the vegetable oil over medium heat and melt the butter.
If using a potato for tahdig, slice it thinly. Arrange the slices in a single layer at the bottom of the pot.
Gently spoon the rice over the potato slices, building it into a pyramid shape, thus leaving some room around the edges.
Drizzle the saffron water over the rice, allowing it to seep into the grains for a beautiful color and aroma.
Wrap the pot lid in a clean towel or use a damkoni (fabric lid cover) to absorb the steam. Cover the pot tightly.
Reduce the heat to low and let the rice steam for 30-35 minutes. This slow steaming process develops the crispy tahdig.
Once completed, the rice should be fluffy. Check the bottom of the pot to ensure the tahdig is golden brown.
To serve, fluff the rice with a fork, transfer it carefully onto a serving platter, and artfully place pieces of the crispy tahdig on top or alongside.
Nutrition Facts
Calories |
1134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 14175 mg | 616% | |
| Total Carbohydrate | 127.0 g | 46% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 1.4 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 767 mg | 16% | |
*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.
