Description
Tahdig is a classic Persian rice dish known for its delectably crispy and golden crust. This recipe layers saffron-infused basmati rice with yogurt, dried cherries, orange zest, and a touch of cinnamon, cooked gently to create a flavorful, crunchy bottom layer perfect for an impressive and comforting side or main.
Ingredients
Scale
Main Ingredients
- 1 tsp saffron threads
- 2 cups basmati rice (like Royal Basmati Rice)
- 1 to 2 tbsp Kosher salt
- 2 tbsp whole milk yogurt (Greek or otherwise)
- 2 tbsp grape seed oil (or any healthy neutral-tasting oil)
- 1 cup dried cherries (finely chopped)
- Grated zest of 1 orange
- 1/2 teaspoon ground cinnamon
- 4 to 8 tbsp unsalted butter (cubed)
- 3 tbsp pistachios (roughly chopped for garnish)
Instructions
- Infuse the saffron: Mix the saffron threads into 1 cup of very warm (not hot) water. Let it steep for at least 10 minutes so the saffron releases its vibrant color and rich flavor.
- Rinse the rice: Place the basmati rice in a sieve and rinse under cool running water until the water runs almost clear to remove excess starch, ensuring fluffy cooked rice.
- Parboil the rice: In a large pot, bring 8 cups of water seasoned with kosher salt to a boil. Add the rice and cook until al dente, about 5 to 6 minutes, then drain the rice thoroughly.
- Prepare the saffron rice mixture: In a medium bowl, combine 1 cup of the cooked rice with the yogurt, grapeseed oil, and 2 tablespoons of the saffron water. Mix well to evenly coat the rice.
- Layer the rice: Spread the saffron-yogurt rice mixture evenly on the bottom of a 10-inch lidded nonstick pot. Layer 1 cup of the remaining rice on top, then sprinkle 2 tablespoons of dried cherries, a pinch of orange zest, and cinnamon. Repeat layering the rice and toppings, reserving some cherries for garnish. The rice will dome and appear pointy; this is expected. Dot the top layer with the cubed butter and pour the remaining saffron water over everything.
- Cook the tahdig: Wrap the pot lid with a kitchen towel and secure it around the handle with a rubber band to prevent condensation dripping. Cover the pot and cook over low heat for 25 to 30 minutes until the edges of the rice are golden and a crust forms on the bottom. Avoid burning the crust while achieving crispiness.
- Invert and serve: Remove the lid and carefully place a large serving plate over the pot. Flip both together to transfer the tahdig onto the plate. If the crust sticks, gently scrape it out. Garnish with the reserved dried cherries and chopped pistachios. Serve immediately for the best texture and flavor.
Notes
- Butter quantity can be adjusted depending on desired richness and crispiness; more butter yields a richer crust.
- Cooking on low heat is essential to develop a crunchy crust without burning the rice. Peeking under the lid occasionally helps monitor progress.
- If you don’t have grapeseed oil, use any neutral oil like vegetable or canola oil.
- Ensure the lid is wrapped with a towel to absorb condensation, preventing water drops from falling onto the rice and ruining the crust.
- This dish is traditionally served hot and fresh as the crust hardens once cooled.
