A fluffy, saffron-scented Persian rice, crowned with a golden, crispy crust. The contrast between the long, tender grains and the buttery tahdig is the heart of the dish.
Ingredients
- 400 g long-grain basmati rice
- 2.5 l water
- 30 g coarse salt
- 4 tbsp sunflower oil
- 50 g unsalted butter
- 1/4 tsp saffron threads
- 3 tbsp hot water
- 2 tbsp whole-milk plain yogurt
Method
- Rinse the rice in cold water, tossing it gently until the water runs almost clear, then let it soak with salt; the grains should look slightly whiter and feel brittle to the touch.
- Crush the saffron between your fingers or in a mortar, pour the hot water over it, and let steep until it develops an intense orange color and a clear floral aroma.
- Bring a large pot of salted water to a rolling boil, add the drained rice, and stir gently at first to prevent it from sticking.
- Parboil the rice until the grains are elongated and soft on the outside but still firm in the center, then drain without rinsing excessively.
- In a heavy-bottomed Dutch oven, heat the oil with some of the butter; mix the yogurt with a little saffron infusion and a small portion of rice, then spread this mixture over the bottom to form the future crust.
- Mound the remaining rice on top without packing it down, poke a few steam vents with the handle of a spoon, then drizzle with the remaining melted butter and saffron infusion.
- Place a clean kitchen towel under the lid to cover, and cook first over medium heat until you hear a slight sizzle, then lower the heat and cook gently until an aroma of toasted butter emerges.
- Remove from the heat and let rest covered to allow the steam to subside; serve the fluffy rice on a platter, then loosen the tahdig and break it into large golden shards to place on top or alongside.
Nutrition
Per serving
- Energy
- 588.9 kcal
- Protein
- 7.31 g
- Carbohydrate
- 78.43 g
- Fat
- 26.3 g
- Fibre
- 1.41 g
- Calcium
- 15.95 mg
- Iron
- 0.26 mg
- Magnesium
- 10.32 mg
