Tahdig Persian Crispy Rice
User Reviews
4.9
30 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
1 hr
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Servings
6
-
Calories
375 kcal
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Course
Side Dish, Main Course
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Cuisine
Persian
Tahdig Persian Crispy Rice
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Learn how to make the best crispy tahdig at home with this easy tutorial. This Persian classic is easier than you might think, just follow my tips and your tahdig will come out perfect every time.
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Ingredients
- 1/4 tsp ground saffron
- 2 cubes ice
- 2 cups basmati rice
- 1 1/2 tsp salt
- 4 tbsp Neutral flavored oil
- 4 tbsp unsalted butter melted
Instructions
- Sprinkle the ground saffron on the ice cubes in a small bowl and let it melt at room temperature. This will be your bloomed saffron.
- Rinse the rice a few times under running water. Place the rice in a bowl and cover it with water. Let the rice soak for 20 minutes.
- Bring an average sized pot of water to a rolling boil. Add in the salt. Drain the rice and add it to the boiling water. Cook the rice for 7 minutes. You'll know the rice is ready by breaking a grain between your thumb and index finger. If the rice has a tender outside but inside is still firm, it's ready.
- Drain the rice using a colander and rinse it quickly with cold water to stop the cooking process. Take 1/2 cup of the rice and mix it with the bloomed saffron and set it aside.
- Pour the oil into the cool pan and spread the saffron rice at the bottom of the pot. Using the back of a spoon, press in the rice to make sure it's dense and covers the whole bottom of the pot.
- Add in the rest of the rice and again, using the back of a spoon, gently press the grains.
- Using the end of a wooden spoon, poke 5 holes in the rice but make sure you're not reaching the bottom of the pot. The holes are for the moisture to escape. Pour the melted butter on the rice.
- Wrap the lid in a clean kitchen towel and place it on the pot. Place the pot on the stove over medium heat and cook for 25 to 35 minutes.
- Let it cool for 10 minutes, then uncover, invert a plate on the pot and carefully but confidently flip the pot so the rice falls onto the plate.
Nutrition Information
Show Details
Calories
375kcal
(19%)
Carbohydrates
49g
(16%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.3g
Cholesterol
20mg
(7%)
Sodium
586mg
(24%)
Potassium
73mg
(2%)
Fiber
1g
(4%)
Sugar
0.1g
(0%)
Vitamin A
233IU
(5%)
Vitamin C
0.003mg
(0%)
Calcium
20mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 586mg | 24% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 233IU | 5% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 20mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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