Persian Tahdig

Ingredients

• 2 cups basmati rice
• 2 tbsp salt for parboiling
• 4 tbsp oil or melted butter
• 2 tbsp yoghurt
• Pinch of saffron in warm water

Instructions

1. Soak the rice in salted water for 1 hour; drain.
2. Parboil in salted water for 6 minutes until just al dente; drain.
3. Mix 1 cup of the parboiled rice with yoghurt, oil and a splash of saffron water.
4. Press this mixture into the bottom of a non-stick heavy-bottomed pot.
5. Pile the rest of the rice loosely on top in a pyramid.
6. Wrap the lid with a clean tea towel and cover tightly.
7. Cook on medium 5 minutes, then very low for 45 minutes.
8. Drizzle remaining saffron over before serving.
9. Invert onto a plate — the tahdig should release in a golden disc.

Serving suggestions

• Break the crispy crust and serve with stews.

Storage & reheating

Best fresh.

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