Batch Saffron Basmati Rice with Tahdig
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Middle-eastern · 75 min · vegetarian
384 cal
7g protein
62g carbs
12g fat
per serving · estimated
Ingredients
- 3/4 cup basmati rice
- 1/4 tsp saffron threads
- 1 tbsp unsalted butter
- 3/4 tbsp neutral oil
- 1/2 tbsp plain yogurt
- 3 tbsp for boiling salt
Method (tap to check — screen stays awake)
- Rinse rice until the water runs clear, then soak 30 minutes in salted water.
- Bloom saffron in 3 tbsp hot water. Parboil rice in heavily salted water 6 minutes until edges soften, then drain.
- Mix 1 cup of the rice with yogurt and half the saffron water for the crust.
- Heat oil and butter in a nonstick pot, press in the yogurt-rice layer, then mound the rest into a pyramid.
- Poke steam holes, wrap the lid in a towel, and steam on low 45 minutes.
- Drizzle the remaining saffron water over the top, then invert onto a platter to reveal the golden tahdig.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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