Vegetarian Persian Rice with Tahdig
Discover the exquisite flavors of Vegetarian Persian Rice with Tahdig, a dish that celebrates the art of Persian cuisine with its signature golden, crispy rice crust. This recipe combines fluffy parboiled Basmati rice with the aromatic essence of saffron, a touch of turmeric, and the richness of butter and yogurt to create a luxurious and deeply flavorful base. The highlight of this dish is the tahdig—a perfectly crisp layer that forms at the bottom of the pan, offering both crunch and an irresistible visual appeal. Prepared with simple ingredients and an easy-to-follow cooking technique, this vegetarian version is ideal for entertaining or elevating a weeknight meal. Serve it as a show-stopping centerpiece alongside your favorite Persian-inspired sides and watch it disappear!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 2 tablespoons Salt
- 4 tablespoons Butter
- 3 tablespoons Plain yogurt
- 0.5 teaspoon Saffron threads
- 2 tablespoons Hot water
- 3 tablespoons Vegetable oil
- 0.5 teaspoon Turmeric
- 8 cups Water (for parboiling)
Instructions
Rinse the basmati rice under cold water until the water runs clear, removing excess starch.
In a large pot, bring 8 cups of water to a boil and add 2 tablespoons of salt.
Add the rinsed rice to the boiling water and cook for 6-7 minutes, until the rice is tender but still firm in the center. Drain and set aside.
In a small bowl, dissolve the saffron threads in 2 tablespoons of hot water and let steep for 5 minutes.
Melt 2 tablespoons of butter in another small bowl. Mix the melted butter with the plain yogurt, 1 tablespoon of the saffron water, and the turmeric.
In a large non-stick pot, heat the vegetable oil over medium heat, then spread the butter-yogurt mixture evenly across the bottom.
Add the drained rice on top of the yogurt mixture, mounding it in the center and shaping it away from the sides of the pot.
Using a handle of a wooden spoon, poke a few holes through the rice to allow steam to escape and prevent clumping.
Cover the pot with a clean kitchen towel and place the lid on top to trap the steam. Fold the towel corners upward over the lid.
Cook over medium heat for 10 minutes, then reduce the heat to low and cook for another 40-45 minutes to form the crispy crust known as tahdig.
In the final minutes, melt the remaining 2 tablespoons of butter and drizzle over the cooked rice.
Allow the rice to rest for about 10 minutes before removing the lid and towel. Carefully invert the pot over a serving platter so the golden crust is on top.
Serve the rice immediately and enjoy your Vegetarian Persian Rice with Tahdig.
Nutrition Facts
Calories |
1270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 26.6 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 14492 mg | 630% | |
| Total Carbohydrate | 105.3 g | 38% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.7 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 141 mg | 11% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 300 mg | 6% | |
*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.
