Vegan Tadig
Discover the irresistible delight of Vegan Tadig, a plant-based twist on the iconic Persian rice dish known for its beautifully golden crust and irresistible aroma. This recipe combines fluffy basmati rice infused with turmeric, optional saffron, and vegan yogurt to achieve the perfect balance of flavor and texture. A slow-cooking technique creates the crispy, perfectly browned layer at the bottom of the skillet, while still keeping the rice light and tender on top. Garnished with fresh parsley or cilantro, Vegan Tadig is a versatile dish that shines as a main course or a crowd-pleasing side. With simple ingredients and bold spices, this recipe ensures a stunning and satisfying addition to your vegan culinary repertoire. Perfect for impressing guests or elevating your weeknight meals!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1 tablespoon Salt
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Ground saffron (optional)
- 3 cups Boiling water
- 3 tablespoons Neutral vegetable oil (e.g., sunflower or avocado oil)
- 0.5 cup Unsweetened vegan yogurt
- 2 tablespoons Chopped fresh parsley or cilantro (optional, for garnish)
Instructions
Rinse the basmati rice under cold water several times until the water becomes clear. This helps remove excess starch and ensures fluffy rice.
In a large pot, bring 3 cups of water to a boil. Add the rice and 1 tablespoon of salt, and cook the rice for 5-6 minutes. The rice should still be slightly undercooked. Drain the rice in a colander and rinse under cold water to stop the cooking process. Set aside.
If using saffron, dissolve the ground saffron in 2 tablespoons of hot water and set aside.
In a small bowl, mix the vegan yogurt, 2 tablespoons of the vegetable oil, turmeric, and saffron water (if using) until well combined.
Place a nonstick skillet or heavy-bottomed pot (preferably one with tall sides) over medium heat. Add 1 tablespoon of vegetable oil and evenly coat the bottom of the pan.
Spread half of the yogurt mixture onto the bottom of the pan to create a base layer.
Layer the cooked rice over the yogurt mixture in the pan, gently mounding it into a pyramid shape. Try not to press down hard, as you want the rice to remain fluffy.
Using the handle of a wooden spoon, poke a few holes into the rice (this allows steam to escape). Cover the pot with a clean kitchen towel or paper towel and place a lid snugly on top. Fold any excess towel fabric over the lid to avoid a fire hazard.
Reduce the heat to low and cook the rice for 30-40 minutes. This slow cooking creates the signature golden crust on the bottom.
Once the cooking time is up, turn off the heat and let the pot rest for 5-10 minutes to allow the steam to settle.
Place a large serving plate or platter over the pot, and carefully invert the pot to release the Tadig. If it doesn’t release immediately, gently loosen the edges with a spatula.
Garnish with chopped parsley or cilantro, if desired, and serve warm. Enjoy this crispy, aromatic Vegan Tadig as a main course or side dish!
Nutrition Facts
Calories |
913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7109 mg | 309% | |
| Total Carbohydrate | 111.6 g | 41% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 1.1 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 230 mg | 5% | |
*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.
