Crispy Persian Rice Recipe
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
30 mins
-
Total Time
50 mins
-
Servings
8 servings
-
Calories
265 kcal
-
Course
Side Dish
-
Cuisine
Mediterranean
Crispy Persian Rice Recipe
Description
Starting with rinsed basmati rice, the grains are boiled briefly in heavily salted water until al dente and then rinsed to stop cooking. A saffron infusion may be prepared separately to impart floral notes and vibrant hue. A mixture of Greek yogurt, egg, turmeric, and half the saffron water is combined with part of the cooked rice and layered at the bottom of the skillet, forming a base for the tahdig crust when cooked with butter and olive oil.
The remainder of the rice is gently layered over the yogurt mixture without pressing it down firmly. Cooking over medium to medium-high heat allows the rice at the bottom to crisp up, producing tahdig with a golden crust that contrasts with the soft, fluffy upper rice. This method delivers a textural interplay prized in Persian cuisine.
This rice pairs well with stews, grilled meats, or vegetables. Serving the tahdig crust side up preserves its crispiness for the best experience. The rice is often a centerpiece in meals where texture and presentation matter.
Leftovers should be stored with the crispy side up to maintain the crust’s texture. Reheating carefully can help restore some crispness to the tahdig.
Ingredients
- 2 cups basmati rice rinsed very well until water runs clear
- ½ cup kosher salt
- ¼ teaspoon saffron ground with the bottom of a wooden spoon (optional, threads
- 3 tablespoons Greek yogurt
- 1 egg large
- 1 teaspoon Turmeric
- 3 tablespoons butter unsalted
- 3 tablespoons olive oil
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.
Notes
- Serve tahdig fresh to enjoy the crispy texture, but if storing leftovers, keep the crispy side facing up.
- Reheat gently to help the crust regain its crispness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
