Description
Aromatic basmati rice cooked with saffron and mixed with dried fruits and nuts, topped for a stunning presentation.
Ingredients
Scale
- 2 cups basmati rice
- 1/2 teaspoon saffron threads
- 1/4 cup hot water (for blooming saffron)
- 1 tablespoon sugar (for saffron)
- 1/2 cup dried barberries or cranberries
- 1/2 cup golden raisins
- 1/2 cup dried apricots, chopped
- 1/3 cup slivered almonds
- 1/3 cup pistachios
- 1 medium onion, thinly sliced
- 2 tablespoons butter or ghee
- 1 tablespoon sugar (for sautéing fruit)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon turmeric
- 1 teaspoon salt (for boiling rice)
- 1/4 cup neutral oil (for tahdig)
- 1 tablespoon plain yogurt (optional for crispy tahdig base)
- 1 tablespoon orange zest or peel strips
Instructions
- Rinse basmati rice under cold water until the water runs clear to remove excess starch.
- Boil rice in salted water until just tender (al dente), then drain and set aside.
- Grind saffron threads with 1 tablespoon sugar and steep in 1/4 cup hot water. Set aside to bloom.
- In a skillet, melt butter or ghee. Add onions and cook until lightly caramelized. Add barberries, raisins, apricots, orange zest, almonds, pistachios, and spices. Stir until fruits are glossy. Set aside.
- In a large non-stick pot, heat neutral oil. Mix a scoop of rice with yogurt and saffron, then spread as the bottom layer (for tahdig).
- Layer remaining rice with the jeweled fruit-nut mix and drizzle saffron water between layers.
- Cover the pot with a kitchen towel under the lid. Steam on low heat for 30-40 minutes.
- Gently scoop rice onto a platter. Top with reserved jeweled mix and an extra drizzle of saffron water for garnish.
Notes
- This dish is often served in Persian cuisine, making it a popular choice for celebrations.
- For a vegetarian option, substitute butter with oil.
- Feel free to adjust the amount of sugar and spices according to your taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg