Saffron Tahdig Rice

🔥 Prep

• Rinse 400 g Basmati rice under cold water until water runs clear.
• Soak the rinsed rice in 800 ml water with 2 tsp Sea Salt for 30 minutes.
• Bloom 0.5 tsp Saffron Thread in 2 tbsp warm water for 10 minutes.
• Measure out 40 g Butter and melt it.
• Measure out 2 tbsp Olive Oil.
• Separate 1 pcs Egg Yolk and beat lightly.
• Measure out 3 tbsp Plain Greek Yogurt.
• Measure out 2 tbsp Dried Barberrie.

🔥 Cook

• 1. Bring a large pot of fresh water (~2 L) to a boil over high heat.
• 2. Add the drained rice and cook for 6‑8 minutes until the grains are just tender on the outside but still firm in the center (al dente).
• 3. Drain the parboiled rice in a fine‑mesh sieve and set aside.
• 4. In the same pot, heat 2 tbsp Olive Oil and 20 g of the melted Butter over medium heat until shimmering.
• 5. Spread the Greek yogurt evenly over the bottom of the pot, then drizzle the beaten egg yolk over the yogurt.
• 6. Sprinkle the bloomed saffron liquid (including its water) over the yogurt‑egg layer, followed by the dried barberries.
• 7. Gently layer the parboiled rice over the saffron‑yogurt mixture, forming a mound; dot the top with the remaining 20 g melted Butter.
• 8. Cover the pot tightly with a lid wrapped in a clean kitchen towel and reduce heat to low.
• 9. Steam the rice for 45‑50 minutes until a deep golden crust (tahdig) forms on the bottom and the rice is fluffy.
• 10. Remove from heat and let rest for 5 minutes before carefully inverting the pot onto a serving plate to release the tahdig.

🔥 Serve

• Serve the saffron tahdig rice hot, showcasing the crispy golden bottom.
• Garnish with extra sautéed barberries and a drizzle of melted butter if desired.
• Pair with grilled kebabs, stewed lamb (khoresh), or a simple cucumber‑mint yogurt side.
• Accompany with warm flatbread or lavash for scooping.