Saffron Tahdig
Ingredients
- 500 gWhite rice (rinsed)
- 1 pinchSaffron (infused)
- 2 tbspPlain Greek yogurt
- 50 gUnsalted butter
- 3 tbspSunflower oil
- 1 tbspGray sea salt
- 500 gBasmati Rice (rinsed several times)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately to enjoy the crunch. The rice keeps for 48 hours in the fridge, but the crust will inevitably soften when reheated.
