Tadig
Experience the golden allure of Tadig, a Persian culinary masterpiece renowned for its irresistible crispy rice crust and fragrant, fluffy interior. This saffron-infused dish transforms simple ingredients like basmati rice, butter, and vegetable oil into a layered symphony of textures and flavors, all elevated by optional yogurt and saffron for added complexity. Perfected through a meticulous steaming technique, Tadig is a show-stopping centerpiece for any meal, offering a satisfying crunch alongside tender rice that pairs beautifully with an array of Persian stews or grilled meats. Whether served as a special occasion dish or a comforting main, this recipe is for anyone seeking bold flavor and rich tradition in every bite.
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Recipe Information
Ingredients
- 2 cups Long-grain basmati rice
- 8 cups Water
- 2 tablespoons Salt
- 1/2 cup Vegetable oil
- 1/4 teaspoon Saffron threads (optional)
- 2 tablespoons Butter
- 1/4 cup Yogurt (optional)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in warm water with a tablespoon of salt for at least 30 minutes, then drain.
Bring 8 cups of water to a rapid boil in a large pot. Add the remaining tablespoon of salt and the drained rice. Cook the rice for about 6 to 8 minutes, until al dente—firm in the center but cooked on the outside.
Drain the rice in a colander and rinse briefly with cold water to stop the cooking process.
In a small bowl, dissolve the saffron threads in 2 tablespoons of hot water.
In a heavy-bottomed non-stick pot, heat the vegetable oil and butter over medium heat. Optionally, mix yogurt with a spoonful of the parboiled rice and spread it evenly at the bottom of the pot.
Add a layer of the drained rice, gently layering it in the shape of a pyramid, ensuring there are spaces to allow the steam to rise through the rice.
Drizzle the saffron water over the top of the rice.
Wrap the lid with a clean tea towel to catch condensation and cover the pot tightly.
Cook the rice on medium-high heat for 7-10 minutes until you see steam escaping, then reduce to low heat and cook for another 45-60 minutes.
Once cooked, remove from heat and let it sit for a few minutes. To serve, carefully loosen the edges with a spatula and lift the tadig onto a platter with the crispy side facing up.
Nutrition Facts
Calories |
2602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.1 g | 168% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 67.9 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 14430 mg | 627% | |
| Total Carbohydrate | 313.3 g | 114% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 4.8 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 314 mg | 24% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 612 mg | 13% | |
*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.
