Description
Persian Tahdig Golden Rice is a delectably crispy and saffron-infused rice dish renowned for its golden crust called tahdig. This recipe features fluffy basmati rice with a luscious yogurt and egg crust creating a satisfying crunch. Perfect as a side dish, it highlights traditional Persian flavors and techniques for a remarkable and elegant meal addition.
Ingredients
Scale
Rice and Tahdig Base
- 2 cups basmati rice, rinsed until water runs clear
- 3 tablespoons plain Greek yogurt or whole milk yogurt
- 1 large egg
- 1/4 teaspoon saffron threads, crushed
- 2 tablespoons hot water
- 2 tablespoons parboiled rice (from cooked rice)
- 1 teaspoon salt
Cooking and Finishing
- 1/4 cup vegetable oil or ghee (plus more for greasing)
- 6 cups water (for boiling rice)
- Optional: 1 tablespoon butter for extra flavor
- Optional garnish: chopped parsley or barberries
Instructions
- Prepare saffron: In a small bowl, steep the crushed saffron threads in 2 tablespoons of hot water, then set aside to infuse.
- Parboil the rice: Rinse the basmati rice under cold water until it runs clear to remove excess starch. Bring 6 cups of water to a boil in a large pot, add 1 teaspoon salt and the rinsed rice. Boil for 6–7 minutes until the rice is just tender but still firm. Drain and set aside.
- Make the tahdig base: In a large bowl, whisk together the yogurt, egg, saffron water, and 2 tablespoons of the parboiled rice to create the tahdig crust mixture.
- Heat the oil: In a nonstick or heavy-bottomed 10-inch pot, heat 1/4 cup of vegetable oil or ghee over medium heat until hot.
- Form the tahdig layer: Spread the yogurt-rice mixture evenly across the bottom of the heated pot.
- Add the remaining rice: Gently layer the rest of the parboiled rice over the yogurt mixture, mounding it in the pot. Do not press down. Use the handle of a spoon to poke holes in the rice for steam to escape.
- Cover and cook: Cover the lid with a clean kitchen towel or paper towels, place it tightly on the pot, reduce heat to low, and cook for 40–45 minutes until the bottom forms a crisp, golden crust.
- Serve: Once cooked, loosen the edges of the rice with a spatula. Place a large plate over the pot and carefully invert to release the rice, showcasing the golden tahdig crust on top. Optionally garnish with parsley or barberries and a pat of butter for extra flavor.
Notes
- The combination of yogurt and egg is essential for a traditional, crunchy tahdig crust.
- For a dairy-free version, omit the yogurt and egg and rely on oil and saffron for flavor and crispiness.
- Tahdig is best served immediately to maintain its crispy texture.
- Make sure not to press the rice down to keep it fluffy and allow steam to escape through the rice holes.
