Persian Rice with Tahdig

Ingredients

• 2 cups basmati rice, rinsed and soaked 1 hour
• Salt for the parboil water
• 3 tbsp oil
• 2 tbsp butter
• A pinch of saffron in 3 tbsp warm water
• 1 tbsp plain yoghurt (optional, for crust)

Instructions

1. Bring a large pan of well-salted water to a boil, add the soaked rice and parboil for 5-6 minutes; drain.
2. Heat the oil and butter in a non-stick pot.
3. Mix 1 cup of the rice with the yoghurt and saffron water, and spread on the base of the pot.
4. Pile the remaining rice on top in a gentle mound, poking a few holes for steam.
5. Wrap the lid in a clean tea towel, cover the pot, and cook on very low heat for 40 minutes.
6. Invert onto a plate to reveal the golden crust on top.

Serving suggestions

• Serve alongside Persian saffron chicken or any saucy stew.

Storage & reheating

Best fresh; reheats in a pan with a few drops of water.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions