Iranian tahdig with saffron and yogurt
Basmati rice with a golden, crisp saffron-and-yogurt base. Makes about 4 servings; timings are approximate, and the initial cooking time may vary with the rice.
Tahdig is known for its crisp crust at the bottom of the pot. In this version, a layer of rice mixed with yogurt and saffron forms the base; the remaining rice cooks on top until tender and fragrant.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Rinse and soak the rice
Rinse the basmati rice several times until the water runs clear. Soak it in water for 30 minutes, then drain.
Ready to continue when: The rinsing water runs clear and the rice has soaked for 30 minutes.
30 min - 02
Parboil the rice
Bring plenty of water to a boil in a pot. Add the drained rice and cook for 5 minutes, then drain well. The rice should be slightly swollen, soft on the outside, and still firm in the center.
Ready to continue when: The grains are slightly swollen, soft on the outside, and still firm in the center.
5 min - 03
Prepare the saffron-yogurt mixture
Crush the saffron threads and mix them with the 2 tablespoons of hot water. Stir the infusion into the yogurt and combine with some of the parboiled rice.
Ready to continue when: The yogurt is saffron-colored and evenly mixed with some of the rice.
5 min - 04
Layer the rice in the pot
Melt the butter with the oil in a pot. Spread the saffron-yogurt rice mixture over the bottom and cover it with the remaining rice. Cover the pot and cook over low heat for 50 minutes.
Ready to continue when: The rice is tender and the bottom layer is browned and crisp.
50 min - 05
Unmold and serve
Carefully loosen the rice from the sides, place a plate over the pot, and turn it over to present the tahdig crust-side up.
Ready to continue when: The tahdig is on the plate with its golden crust visible.
2 min
Ingredients
Dish identity
Documented
Tahdig is an Iranian rice dish known for the crisp crust formed at the bottom of the pot; this recipe presents a version with rice, yogurt, and saffron.
Sources and scope
- Tahdig o arroz con costra, una receta típica iraní - Antonio Sotos antoniosotos.com/tahdig-o-arroz-con-costra-una-receta-tipica-irani/
- Tahdig de azafrán y yogur | Arroz Mahatma® mahatmarice.com/es/recetas/tahdig-de-azafran-y-yogur/
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Cómo conservar y recalentar arroz cocido de forma segura | Welnia www.welnia.com/consejo-farmaceutico/dietetica-nutricion/conservar-recalentar-arroz-cocido-se…
- Cómo conservar y almacenar el arroz correctamente montsia.es/como-conservar-y-almacenar-el-arroz-correctamente
- Manual del arroz: beneficios, cocción y conservación cuidateplus.marca.com/alimentacion/nutricion/2019/08/08/manual-arroz-beneficios-coccion-cons…
- Arroz - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Arroz
- Cómo fomentar el cultivo sostenible del arroz para mejorar la seguridad alimentaria en Latinomérica doi.org/10.64628/aao.srxyuxsum
- Por qué el Sáhara Occidental es una pieza clave para la seguridad alimentaria mundial doi.org/10.64628/aao.swhdr6qsf
- La Cocina Persa: Historia, Tradición y Sabores Halal parsi.es/la-cocina-persa-historia-tradicion-y-sabores-halal/
- Tartana - Cómo conservar el arroz correctamente en verano ricetartana.com/blog-como-conservar-arroz-verano/
- Tahdig o arroz con costra, una receta típica iraní - Antonio Sotos antoniosotos.com/tahdig-o-arroz-con-costra-una-receta-tipica-irani/
- Tahdig de azafrán y yogur | Arroz Mahatma® mahatmarice.com/es/recetas/tahdig-de-azafran-y-yogur/
- Receta de tahdig persa con patatas aishlatino.com/receta-de-tahdig-persa-con-patatas/
- Conserver le riz sans insectes : guide complet | Kitchygoods – KitchyGoods kitchygoods.com/es/blogs/consejos-cocina/como-conservar-el-arroz-correctamente-para-evitar-l…
- Kateh - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Kateh
State: Published after documentary validation; no “Tested” label is shown.