Persian
Saffron Tahdig with Persian Rice
Steamed Persian basmati rice with separated grains and a crisp saffron-yogurt tahdig crust.
6 servings · 30 minutes prep · 55 minutes cook
Ingredients
Ingredients
- 3 cups aged extra-long-grain basmati rice
- 3 tablespoons fine sea salt, divided
- 1/2 teaspoon saffron threads
- 3 tablespoons boiling water
- 1/2 cup plain whole-milk yogurt
- 1 large egg yolk
- 6 tablespoons avocado oil, divided
- 3 tablespoons unsalted butter, melted
Directions
Rinse, Bloom, and Parboil
- Rinse the rice in several changes of cool water until nearly clear. Cover with cool water and 2 tablespoons salt; soak for 1 hour, then drain.
- Grind the saffron with a pinch of salt to a powder, stir into the boiling water, cover, and steep for 15 minutes.
- Bring a large pot of water and the remaining tablespoon salt to a rolling boil. Add the rice and cook for 5 to 7 minutes, stirring twice, until the grains are flexible outside but retain a firm opaque core. Drain immediately and rinse briefly with lukewarm water.
Build the Tahdig and Layer the Rice
- Whisk the yogurt, egg yolk, half the saffron water, and 2 tablespoons avocado oil. Gently fold in 2 cups parboiled rice until evenly coated.
- Heat a 10-inch nonstick or well-seasoned heavy pot over medium for 2 minutes. Add the remaining 1/4 cup avocado oil. Spread the saffron-yogurt rice firmly and evenly across the bottom, then mound the remaining rice loosely on top. Poke five steam channels with a chopstick.
Steam, Rest, and Unmold
- Cover and cook over medium-high for 7 to 10 minutes until steam rises strongly and the bottom audibly sizzles. Drizzle the melted butter and remaining saffron water over the rice. Wrap the lid in a clean kitchen towel, cover tightly, and reduce the heat to the lowest setting.
- Steam for 40 to 45 minutes, rotating the pot twice for even browning. Remove from the heat and rest, covered, for 10 minutes. Dip the base briefly in cool water, loosen the edge, and invert decisively onto a platter.
