Nut-Free Persian Rice with Tahdig

Experience the magic of Persian cuisine with this Nut-Free Persian Rice with Tahdig, a stunning dish that pairs perfectly fluffy basmati rice with a golden, crispy saffron-infused tahdig layer. Designed to be allergen-friendly, this recipe swaps the traditional nuts for simple, wholesome ingredients like yogurt, saffron, and butter, ensuring the authentic flavors shine through without compromise. The unique cooking technique—steaming the rice to perfection while creating the iconic tahdig crust—brings an irresistible texture contrast to every bite. Perfect as a show-stopping side or a standout main, this dish is a must-try for rice lovers everywhere.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 2 tablespoons Salt
• 8 cups Water
• 1 teaspoon Saffron threads
• 2 tablespoons Boiling water
• 3 tablespoons Vegetable oil
• 3 tablespoons Butter
• 0.5 cup Plain yogurt

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear to remove excess starch.

Step 2

In a large bowl, soak the rice in 8 cups of water with 1 tablespoon of salt for at least 30 minutes, then drain.

Step 3

In a small bowl, steep the saffron threads in 2 tablespoons of boiling water for at least 10 minutes to release the color and aroma.

Step 4

Bring a large pot of water to boil, adding 1 tablespoon of salt. Add the soaked and drained rice to the boiling water and cook for about 5-6 minutes until al dente. The rice should be soft on the outside and firm inside.

Step 5

Drain the rice in a colander and rinse it with lukewarm water to stop the cooking process.

Step 6

In a non-stick pot, melt the butter over medium heat, then add 3 tablespoons of vegetable oil.

Step 7

In a bowl, mix 1 cup of the par-cooked rice with the plain yogurt and 2 teaspoons of the saffron water.

Step 8

Spread the rice-yogurt mixture evenly over the bottom of the pot to form the tahdig layer.

Step 9

Layer the remaining rice in the pot, gently forming it into a mound shape. Drizzle the remaining saffron water over the top of the rice for color and flavor.

Step 10

Using the handle of a wooden spoon, make 4-5 holes in the rice mound to allow steam to escape, ensuring even cooking.

Step 11

Cover the lid of the pot with a clean kitchen towel to absorb steam, and place it tightly on the pot.

Step 12

Cook on medium-high heat for 5 minutes, then reduce heat to low and cook for 45 minutes to develop the tahdig and fully cook the rice.

Step 13

After cooking, allow the pot to rest for 5-10 minutes. Carefully invert the rice onto a large platter, allowing the tahdig to come out intact.

Step 14

Serve immediately, with the crispy tahdig proudly displayed on top.

Nutrition Facts

Serving size	2594.7 grams (2594.7g)

Amount per serving	% Daily Value*
Calories	1211

Total Fat 77.20g	99%
Saturated Fat 26.40g	132%
Polyunsaturated Fat 26.30g
Cholesterol 106mg	35%
Sodium 14529mg	632%
Total Carbohydrate 110.00g	40%
Dietary Fiber 1.70g	6%
Total Sugars 9.10g
Protein 21.00g	42%

Vitamin D 66IU	328%
Calcium 390mg	30%
Iron 6mg	35%
Potassium 445mg	9%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.0%

Protein: 6.9%

Carbs: 36.1%