Saffron Tahdig
Crispy saffron-infused rice with a golden, caramelized crust at the bottom. This showstopping Persian side is simple enough for weeknight dinners yet elegant enough for special occasions.
- Total time
- 35 min
- Servings
- 4
- Calories
- 285
- Protein
- 5g
Ingredients
- 2 cups basmati rice
- 3 cups water
- 1 teaspoon salt
- ¼ teaspoon saffron threads
- 3 tablespoons olive oil
- 2 tablespoons plain yogurt
Instructions
- 1
Place the saffron threads in a small bowl and pour in 0.5 cup of boiling water; let them soak for 5 minutes until the water turns golden yellow.
- 2
Rinse the rice in a fine-mesh strainer under cold water, stirring with your fingers for 30 seconds until the water runs almost clear — this removes excess starch.
- 3
Bring 3 cups of water and 1 teaspoon salt to a boil in a medium pot over high heat, about 5 minutes.
- 4
Pour the rinsed rice into the boiling water and stir once; let it boil uncovered for 6 minutes until the rice is partially cooked (it should still be firm when you bite it).
- 5
Place a colander in your sink and pour the rice through to drain it completely, shaking gently two or three times to remove excess water.
- 6
In a small bowl, mix 2 tablespoons yogurt with 2 tablespoons of the saffron water to make a loose paste; set it aside.
- 7
Heat 3 tablespoons olive oil in a 10-inch nonstick or cast iron skillet over medium heat for 1 minute until it shimmers when you tilt the pan.
- 8
Spread the drained rice evenly across the bottom of the hot skillet, pressing gently so it forms a compact, even layer.
- 9
Pour the saffron-yogurt mixture over the rice in a thin, even drizzle, then stir gently with a fork to distribute the saffron and yogurt throughout the top layer of rice.
- 10
Reduce heat to low, cover the skillet with a tight-fitting lid, and cook for 12 minutes; you should hear a gentle, occasional crackling sound underneath.
- 11
After 12 minutes, uncover and check: the top rice should be fluffy and look light yellow-gold from the saffron, and you should smell a faint toasted aroma from the bottom.
- 12
Using a large spoon, scoop the fluffy yellow rice onto a serving plate, leaving the crispy golden-brown layer (tahdig) attached to the skillet.
- 13
Run a thin spatula around the edge of the tahdig, then place the serving plate upside-down on top of the skillet and flip quickly in one confident motion; the crispy crust should fall onto the plate, golden side up.
Tools you’ll need
- fine-mesh strainer
- small bowl
- medium pot with lid
- colander
- 10-inch nonstick or cast iron skillet with tight-fitting lid
- fork
- large spoon
- thin spatula
- serving plate
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