Description
A traditional Persian recipe for Tahdig, featuring perfectly cooked basmati rice with a crispy, golden crust infused with saffron, yogurt, and aromatic spices, layered with dried cherries, orange zest, cinnamon, and topped with buttery pistachios for a stunning presentation and delightful flavor contrast.
Ingredients
Scale
Rice and Saffron
- 1 tsp saffron threads
- 2 cups basmati rice
- 1 to 2 tbsp Kosher salt
Yogurt Mixture
- 2 tbsp whole milk yogurt (Greek or otherwise)
- 2 tbsp grape seed oil (or any healthy neutral-tasting oil)
- 2 tbsp of saffron water (prepared from saffron threads)
Layers 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: Mix the saffron threads into 1 cup of very warm but not hot water. Let sit for at least 10 minutes to release the full flavor and color.
- Rinse rice: Rinse the basmati rice under cool running water in a sieve until the water runs almost clear, removing excess starch.
- Cook 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 boil until al dente, about 5 to 6 minutes. Drain the rice completely.
- Mix yogurt rice: In a medium bowl, combine 1 cup of the cooked rice with the yogurt, grapeseed oil, and 2 tablespoons of the prepared saffron water. Mix thoroughly to evenly coat the rice.
- Assemble layers: Evenly spread the rice-yogurt mixture on the bottom of a 10-inch lidded nonstick pot. Layer 1 cup of the remaining cooked rice on top, then sprinkle 2 tablespoons of dried cherries, a pinch of orange zest, and a pinch of ground cinnamon. Repeat the layering process once more, reserving a couple tablespoons of dried cherries for garnish. The rice will naturally dome in the middle; keep it that way. Dot the top with cubed butter and pour the rest of the saffron water evenly over the surface.
- Cook tahdig: Wrap the pot lid in a kitchen towel and secure with a rubber band around the handle to catch condensation. Cover the pot and cook over low heat for 25 to 30 minutes, until the edges and bottom form a golden, crispy crust. Peek occasionally but avoid burning the base.
- Invert and serve: Remove the lid, place a large serving plate over the pot, and carefully flip them together so the crispy tahdig is on top. If the crust sticks, scrape it out carefully. Sprinkle the top with the reserved dried cherries and chopped pistachios. Serve immediately.
Notes
- Use unsalted butter cubed to control saltiness; adjust salt in cooking water accordingly.
- Wrapping the lid with a kitchen towel prevents steam from dripping back onto the rice, helping achieve a crisp crust.
- The domed shape of the rice during layering is normal and helps create the characteristic tahdig texture.
- Grapeseed oil may be substituted with any neutral oil such as vegetable or canola oil.
- This recipe highlights the balance of crunchy and tender textures with sweet and citrusy flavors for a classic Persian dish.
