Crispy Persian Rice Recipe
User Reviews
5.0
1,239 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
50 mins
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Servings
8 servings
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Calories
265 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Crispy Persian Rice Recipe
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Tahdig, crispy Persian basmati rice infused with saffron and turmeric with a golden butter crust. Crispy on the outside and fluffy on the inside!
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Ingredients
- 2 cups basmati rice rinsed very well until water runs clear
- ½ cup kosher salt
- ¼ teaspoon saffron threads ground with the bottom of a wooden spoon (optional)
- 3 tablespoons Greek yogurt
- 1 large egg
- 1 teaspoon Turmeric
- 3 tablespoons unsalted butter
- 3 tablespoons olive oil
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Instructions
- Fill a large stockpot with 4 quarts of water and bring to a boil over high heat. Add ½ cup kosher salt (don't worry, you will not be eating all this!) Add the rice, and stir. Cook until al dente, 4-5 minutes. Drain and rinse with cold water to stop the cooking.
- If using saffron, mix 3 tablespoons of water with ground saffron threads in a microwave safe bowl. Microwave for 20 seconds and set aside.
- In a large bowl, mix Greek yogurt, egg, turmeric, and half the saffron water (if using). Remove 2 ½ cups of cooked rice and combine it with the yogurt mixture in the large bowl.
- Set a 10-inch or 11-inch nonstick or cast iron skillet or Dutch oven over medium heat, then add the butter and oil. When butter melts, add yogurt-rice mixture into pan and gently press it in and up the sides.
- Add remaining cooked rice into pan, making sure not to press into the pan and drizzle with remaining half of saffron water (if using). Turn heat up to medium high until rice is sizzling. Let cook
- Let the rice cook for 5 minutes, then reduce heat to medium-low, cover with a lid wrapped with a clean towel and cook until rice is fully cooked and the edges are golden brown, 15-17 minutes.
- To remove rice, carefully run a rubber spatula along edges of pan. Top skillet with a plate that’s larger in circumference and carefully and swiftly flip the pan. Top with fresh dill and serve immediately.
Equipments used:
Notes
- Storage: Tahdig is best served fresh out of the pan, but, if you do have leftovers try and store them with the crispy side facing up. This will allow for easy reheating and help the rice crisp back up.
Nutrition Information
Show Details
Calories
265kcal
(13%)
Carbohydrates
37g
(12%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
32mg
(11%)
Sodium
7086mg
(295%)
Potassium
78mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
161IU
(3%)
Vitamin C
1mg
(1%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 7086mg | 295% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 161IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
1,239 reviews
Excellent
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