Tahdig
Persian saffron rice with a golden, crunchy crust at the bottom of the pot, turned out like a cake.
- 135 min15 prep · 120 cook
- HardDifficulty
- 450 kcalper serving
Ingredients
- Basmati rice500 g
- saffron1 pinch
- Plain yogurt120 g
- Egg yolk1
- Butter60 g
- Vegetable oil4 tbsp
- Saltto taste
Steps
- 1
Rinse the rice until the water runs clear and soak it in salted water.
- 2
Grind the saffron and steep it in 3 tbsp hot water.
- 3
Boil the drained rice in plenty of salted water until soft outside but still firm in the centre, then drain.
- 4
Mix a third of the rice with the yogurt, egg yolk and half the saffron water.
- 5
Heat the oil and half the butter in a non-stick pot, press the yogurt rice over the bottom and pile the rest on top in a mound. Poke a few holes with a spoon handle.
- 6
Wrap the lid in a tea towel, cover and cook 10 minutes over a medium heat, then 40 minutes over a low heat.
- 7
Drizzle over the remaining butter and saffron, loosen the edges and turn out onto a plate, crust side up.
Tips and questions
- How do I know the crust is ready?
- You will hear a gentle sizzle and the edges will look golden when you peek with a knife. Trust the timing and avoid lifting the lid too often.
- Why did it stick to the pot?
- Use a good non-stick pot and enough fat. Before turning out, set the pot on a damp cloth for a minute to help it release.
Enjoy your meal!
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