Vegetarian Tadig
Discover the irresistible allure of Vegetarian Tadig, a Persian-inspired rice dish that celebrates perfectly crispy, golden layers of basmati rice infused with delicate saffron flavor. This stunning centerpiece combines the creaminess of Greek yogurt and richness of egg yolk to create the signature crunchy crust, while fragrant saffron threads offer vibrant color and an aromatic touch. The recipe is simple yet rewarding, featuring parboiled rice cooked slowly over low heat to achieve that coveted golden perfection. Ideal for dinner parties or weeknight indulgence, this Vegetarian Tadig pairs beautifully with roasted vegetables or fresh herbs. With just 20 minutes of prep and a bit of patience, you’ll master the art of this show-stopping, gluten-free delight. Perfect for rice lovers and those exploring Middle Eastern cuisine!
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Recipe Information
Ingredients
- 2 cups basmati rice
- 2 teaspoons salt
- 1 teaspoon saffron threads
- 3 tablespoons hot water
- 1 cup plain Greek yogurt
- 1 large egg yolk
- 3 tablespoons olive oil
- 2 tablespoons butter
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in cold water with 1 teaspoon of salt for 30 minutes. Drain and set aside.
Bring a large pot of water to a boil. Add 1 teaspoon of salt and the soaked, drained rice. Cook the rice for 5 to 6 minutes, or until it is parboiled (soft on the outside but still firm on the inside). Drain the rice and rinse it with cold water to stop the cooking process.
Dissolve the saffron threads in 3 tablespoons of hot water and set aside to bloom.
In a bowl, mix the plain Greek yogurt, egg yolk, 2 tablespoons of the saffron water, and 1 cup of the cooked rice. This will form the crispy base of the tadig.
Heat 3 tablespoons of olive oil and 2 tablespoons of butter in a nonstick pot or deep skillet over medium heat.
Spread the yogurt-rice mixture evenly across the bottom of the pot, pressing it down gently.
Layer the remaining parboiled rice on top of the yogurt-rice base, mounding it slightly into a pyramid shape. Use the handle of a wooden spoon to poke a few holes in the rice to allow steam to escape.
Drizzle the remaining saffron water over the rice for extra flavor and color.
Cover the pot with a clean kitchen towel and then place the lid on top to trap the moisture. Reduce the heat to low and cook for 40 to 50 minutes, or until the tadig forms a golden crust at the bottom.
Once cooked, carefully loosen the edges of the tadig with a spatula. Place a large serving platter over the pot and invert the pot to release the tadig onto the platter.
Serve immediately, slicing the crispy crust into portions as desired.
Nutrition Facts
Calories |
1306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.8 g | 97% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 4966 mg | 216% | |
| Total Carbohydrate | 111.6 g | 41% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 9.6 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 356 mg | 27% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 519 mg | 11% | |
*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.
