Saffron Tahdig

A rice cake with an intense orange-yellow crust, crackling under the knife blade. Inside, the grains are long, separate, and exhale the warm scent of saffron and melted butter.

• Prep time: 20 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 1079
• Protein: 19 g
• Carbs: 195 g
• Fat: 24 g

Ingredients

• 500 g White rice ( rinsed )
• 1 pinch Saffron ( infused )
• 2 tbsp Plain Greek yogurt
• 50 g Minimum butter sweet
• 3 tbsp Sunflower oil
• 1 tbsp Gray sea salt
• 500 g Basmati Rice ( rinsed several times )

Instructions

1. Rinsing the rice

   Wash the rice thoroughly in a sieve until the rinsing water is perfectly clear. All starch must be removed to prevent the grains from sticking together.

2. Parboiling

   Plunge the rice into a large pot of boiling water with salt. Cook for about 7 to 8 minutes. The grain should be soft on the outside but maintain a firm, almost crunchy core. Drain and rinse with cold water to stop the cooking.

3. Preparing the base

   In a bowl, mix the yogurt with the saffron (previously infused in a tablespoon of hot water) and two ladles of the parboiled rice. This fatty, colored mixture will form the crispy crust.

4. Dome layering

   Heat the oil and half of the butter in a non-stick pot. Spread the yogurt mixture evenly across the bottom. Pour the rest of the rice on top, forming a dome shape without packing the grains, to allow air to circulate.

5. Steam cooking

   Poke holes in the rice with a spoon handle. Add the remaining butter in small pieces. Wrap the lid in a clean kitchen towel to absorb moisture. Cook over very low heat. The rice is ready when steam escapes and the crust pulls away from the sides.

Chef's tips

• Always use a non-stick pot so the crust releases in one piece.
• The towel under the lid is crucial: it prevents condensation from dripping back onto the rice, ensuring dry and fluffy grains.

Storage

Eat immediately to enjoy the crunch. The rice keeps for 48 hours in the fridge, but the crust will inevitably soften when reheated.