🇮🇷 Iran recipe
Tahdig
Tahdig, literally meaning 'bottom of the pot,' is the golden, crispy layer of rice that forms at the base of the pot during the steaming process. Far from being an accident, tahdig is the most prized part of any Persian rice dish, fought over at every family dinner table. Achieving a perfectly even, shattering golden crust that lifts cleanly from the pot is considered a mark of a skilled Persian cook.
Prep30 mins + 2 hrs soak
Cook1 hr
Serves4
Difficultyhard
Ingredients
- 400g aged basmati rice
- 2 tablespoons fine sea salt for soaking water
- 80g unsalted butter
- 3 tablespoons vegetable oil
- 1/4 teaspoon ground saffron, bloomed in 2 tablespoons hot water
- 3 tablespoons plain yogurt
- 1 egg yolk
- 1 teaspoon fine sea salt for cooking
Method
11 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 290
- Protein
- 5 g
- Carbs
- 48 g
- Fat
- 9 g
