dinner · vegetarian · gluten-free
Saffron tahdig
Persian rice parboiled, layered over saffron butter and cooked low until a thick, golden, crackling crust forms, then flipped out whole.
- Time
- 90min
- Steps
- 7
Ingredients
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Allergens
Contains milk and egg.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Rinse the rice until the water runs clear, then soak in salted water for 1-2 hours.
-
2
Grind the saffron with a pinch of sugar, put the ice cubes on top and let them melt to make saffron water.
-
3
Boil the drained rice in plenty of salted water for 5-6 minutes until the grains are soft outside but still firm in the center. Drain and rinse with cool water.
-
4
Mix 4 big spoonfuls of rice with the yogurt, yolk and half the saffron water.
-
5
Heat the oil and half the butter in a non-stick pot. Press the yogurt rice firmly into the base. Mound the remaining rice on top in a pyramid and poke a few holes down to the bottom with a spoon handle.
-
6
Drizzle with the rest of the butter (melted) and saffron water. Wrap the lid in a towel, cover tightly and cook over medium heat for 10 minutes, then very low for 45-50 minutes.
-
7
Set the pot in a little cold water for a minute, then invert onto a plate to reveal the crust.
