Description
Tahdig is a classic Persian dish featuring crispy, golden rice with layers of flavorful ingredients like saffron, dried cherries, and orange zest. This recipe shows how to create the perfect crispy rice crust combined with aromatic basmati rice, yogurt, and a hint of cinnamon, making it an irresistible side dish or centerpiece for any meal.
Ingredients
Scale
Rice and Saffron Mixture
- 1 tsp saffron threads
- 2 cups basmati rice (like Royal Basmati Rice)
- 1 to 2 tbsp Kosher salt
- 2 tbsp whole milk yogurt (Greek or otherwise)
- 2 tbsp grapeseed oil (or any healthy neutral-tasting oil)
Additional Flavorings and Garnish
- 1 cup dried cherries, finely chopped
- Grated zest of 1 orange
- 1/2 teaspoon ground cinnamon
- 4 to 8 tbsp unsalted butter, cubed
- 3 tbsp pistachios, roughly chopped for garnish
Instructions
- Prepare Saffron Water: Mix the saffron threads into 1 cup of very warm (not hot) water. Allow it to sit for at least 10 minutes so the saffron releases its rich flavor and color.
- Rinse the Rice: Using a sieve, thoroughly rinse the basmati rice under cool running water until the water runs almost clear. This removes excess starch and prevents rice clumping.
- Parboil the Rice: In a large pot, bring 8 cups of water and the kosher salt to a boil over medium-high heat. Add the rinsed rice and cook until al dente, about 5 to 6 minutes. Drain the rice well to stop cooking.
- Mix Rice with Yogurt and Saffron: In a medium bowl, combine 1 cup of the cooked rice with the yogurt, grapeseed oil, and 2 tablespoons of the saffron water. Mix thoroughly to coat the rice evenly with the flavorful blend.
- Layer the Rice: Spread the rice-yogurt mixture evenly on the bottom of a 10-inch lidded nonstick pot. Sprinkle 1 cup of the remaining cooked rice on top, then layer with 2 tablespoons dried cherries, a pinch of orange zest, and a pinch of cinnamon. Repeat layering with remaining rice, cherries, orange zest, and cinnamon, reserving a couple tablespoons of cherries for garnish. As you layer, the rice will dome and look pointed – this is expected. Dot the top with cubed butter and pour the remaining saffron water over the top evenly.
- Cook the Tahdig: Wrap the pot’s lid in a kitchen towel and secure it with a rubber band to absorb steam. Place the covered pot over low heat and cook for 25 to 30 minutes, until the edges are golden and the bottom forms a crispy crust. Peek under the lid occasionally to ensure it is not burning.
- Serve: Remove the lid, invert a large serving plate over the pot, and carefully flip the pot and plate together to release the tahdig. If some crust sticks, scrape it out and serve anyway. Garnish with the reserved dried cherries and roughly chopped pistachios. Serve immediately for best texture and flavor.
Notes
- Use cubed unsalted butter for even melting and a richer flavor in the crispy rice crust.
- Wrapping the lid with a kitchen towel helps absorb steam and ensures a dry heat environment to achieve a crisp tahdig without sogginess.
- Peeking under the lid during cooking helps prevent burning while achieving the desired golden crust.
