Traditional Persian Basmati Rice with Tadig
Transport your taste buds to the heart of Persian cuisine with this Traditional Persian Basmati Rice with Tadig recipe, featuring perfectly fluffy saffron-infused rice crowned with a golden, crunchy crust known as “tadig.” This signature dish is a celebration of texture and flavor, achieved through meticulous techniques like rinsing and parboiling the basmati rice for light, separate grains, and mastering the art of creating the crispy tadig layer at the bottom of the pot. Infused with fragrant saffron and optionally enhanced with creamy yogurt, this show-stopping side dish will complement any Persian stew or grilled meat. Perfect for impressing at dinner parties or savoring as a comforting homemade delicacy, this recipe is a true testament to the culinary traditions of Iran.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 8 cups Water
- 2 tablespoons Salt
- 4 tablespoons Vegetable oil
- 2 tablespoons Butter
- 1 teaspoon Ground saffron
- 2 tablespoons Hot water (for saffron infusion)
- 2 tablespoons Yogurt (optional, for tadig)
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear to remove excess starch.
Soak the rice in cold water with 1 tablespoon of salt for at least 30 minutes, then drain.
Bring 8 cups of water and 1 tablespoon of salt to a rolling boil in a large non-stick pot or saucepan.
Add the soaked and drained rice to the boiling water. Cook for about 5-7 minutes until the rice grains are slightly soft on the outside but firm in the center (al dente).
Drain the rice in a colander and rinse with cold water to stop the cooking process and remove excess starch.
In the same pot, dissolve the ground saffron in 2 tablespoons of hot water and mix with 2 tablespoons of vegetable oil and the yogurt (if using). Spread the mixture evenly across the bottom of the pot to form the base for the tadig.
Gently layer the cooked rice back into the pot, shaping it into a pyramid to allow steam circulation. Poke a few holes in the rice with the handle of a wooden spoon to help steam escape.
Melt 2 tablespoons of butter and drizzle it over the rice. Optionally, drizzle an additional 2 tablespoons of vegetable oil around the edges of the pot.
Cover the pot with a clean kitchen towel or paper towel, then place the lid on top to seal in the steam. Tuck the edges of the towel up over the lid to avoid fire hazards.
Cook the rice on medium-high heat for 5 minutes to allow the tadig to form, then reduce the heat to low and let the rice steam for 40-50 minutes.
To serve, transfer the fluffy rice to a platter, leaving the tadig intact. Use a spatula to carefully loosen and lift the crispy tadig, and place it on top or serve on the side.
Enjoy your Traditional Persian Basmati Rice with perfectly golden, crunchy tadig!
Nutrition Facts
Calories |
1160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 34.3 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 14380 mg | 625% | |
| Total Carbohydrate | 102.5 g | 37% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.3 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 199 mg | 15% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 201 mg | 4% | |
*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.
