Tahdig
Parboiled rice steamed over a buttery, saffron-yogurt layer that crisps into a golden crust on the bottom of the pot — the most prized part of Persian rice cooking, ruined by simply pan-frying rice to fake the crunch.
Vegetarian
⚠ Contains: Dairy, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 3 cups basmati rice
- Water, for parboiling
- Salt, to taste
- 1/2 cup plain yogurt
- 1 egg yolk
- A generous pinch of saffron threads, bloomed in 2 tbsp hot water
- 1/2 cup butter, melted, divided
- 1 potato, thinly sliced (optional, for the crust)
Steps
- Rinse the rice well, then parboil it in generously salted water for 6-8 minutes, until just tender at the edges but firm in the center. Drain.
- Mix a couple of spoonfuls of the parboiled rice with the yogurt, egg yolk, bloomed saffron, and a few tablespoons of the melted butter.
- Spread this mixture (or a layer of sliced potato) evenly over the bottom of a heavy nonstick pot.
- Mound the remaining parboiled rice on top in a pyramid shape, drizzling with the remaining melted butter.
- Cover the pot lid with a clean towel to trap steam, then cook on low heat for 45-50 minutes without lifting the lid.
- Invert the pot onto a large platter to release the rice, revealing the golden crust on top.