Dinner · 60 min · middle-eastern

Tahdig

Middle Eastern flavors, weeknight effort. Basmati rice meets butter in a 60-minute dinner worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 3 cups Basmati rice
• 6 tbsp Butter
• 1/2 tsp Saffron
• 1/2 cup Plain yogurt
• 1 tbsp Salt

Steps

1. Rinse the rice until the water runs clear, then parboil in heavily salted water 6 minutes until just tender outside but still firm inside; drain.
2. Bloom the saffron in hot water until it stains deep orange.
3. Whisk half the saffron water with the yogurt and a cup of the parboiled rice into a thick paste.
4. Melt the butter in a nonstick pot and press the yogurt-rice mixture firmly over the bottom — this becomes the golden crust.
5. Mound the remaining rice loosely on top, poke steam holes with a chopstick handle, and drizzle with the remaining saffron water.
6. Wrap the lid in a towel, cover, and cook on low 40 minutes; the towel traps steam while the bottom crisps.
7. Invert onto a platter in one motion and lift the pot to reveal the golden crust; serve immediately, while it crackles.

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