Get ready to have every other type of rice ruined for you. If you’re a stranger to the magical world of crispy Persian Saffron rice, or tahdig, let me tell you it’s a game changer. Called Tachin or Tahchin, this baked Crispy Persian Saffron Rice is crunchy on the outside and fluffy on the inside. Literally translating to bottom of the pot, tahdig infuses long-grain rice with fragrant saffron and tons of butter to create a luxurious dish begging to be cracked. Given the fact that Nowruz (Persian New Year) is right around the corner, there’s never a better time to give this recipe a try!
SERVES: 6-8 PREP TIME: 1hr 15mins COOK TIME: 25mins
- 3 cups basmati rice, rinsed
- 3 tablespoons kosher salt, divided
- 1/4 cup boiling water
- 1/4 teaspoon saffron threads, ground with a mortar and pestle
- 1 stick unsalted butter, melted and divided
- 1/2 cup whole Greek yogurt
- 1 Handsome Brook Farm Pasture-Raised Organic Egg
- 1 small russet potato, peeled and sliced ¼-inch thick
- STEP 1: In a large bowl, cover rice with cold water and 1 tablespoon salt. Soak for 1 hour, then drain.
- STEP 2: Combine boiling water and saffron in a medium bowl. Whisk in 1 tablespoon salt and 6 tablespoons melted butter.
- STEP 3: In another bowl, whisk together yogurt and egg, then stir in half of saffron mixture. In yet another bowl, toss potato slices with 1 tablespoon saffron mixture to coat.
- STEP 4: Bring a large pot of water to a boil. Season with remaining 1 tablespoon salt. Boil rice until slightly tender but still not fully cooked, 5 minutes; drain.
- STEP 5: Grease a 10-inch non-stick pot with remaining 2 tablespoons melted butter. To the yogurt mixture, gently stir in 3 cups boiled rice until coated. Line the bottom of pot with potato slices, then spread coated rice over potatoes and up 1-inch around sides. Top with remaining rice, then drizzle remaining saffron mixture on top.
- STEP 6: Wrap a towel around pot lid and cover. Place over medium-high heat until you begin to hear rice sizzling, 4-5 minutes. Reduce heat to low and continue to cook until golden brown, 15-20 minutes; remove from heat. Place a platter over pot and invert so crispy rice is on top, then serve.