Description
A festive and aromatic Persian-inspired dish made with fluffy basmati rice, dried fruits, nuts, and warm spices, often served during celebrations or as a luxurious vegetarian main.
Ingredients
- 2 cups basmati rice
- 1/2 tsp saffron threads
- 3 tbsp hot water (for blooming saffron)
- 3 tbsp butter or ghee (or oil for vegan option)
- 1 large onion, thinly sliced
- 1/2 cup dried fruits (raisins, barberries, or chopped apricots)
- 1/2 cup mixed nuts (almonds, pistachios, cashews)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom (optional)
- 1 tsp sugar (optional, to balance tartness)
- Salt, to taste
Instructions
- Rinse basmati rice until water runs clear, then soak for at least 30 minutes.
- Bloom saffron threads in 3 tablespoons of hot water and set aside.
- Sauté sliced onion in butter or ghee until golden brown.
- Add dried fruits and nuts to the onions and stir in cinnamon and sugar if using barberries.
- Parboil soaked rice in salted boiling water until just tender, then drain.
- In a large pot, layer rice with the sautéed mixture, finishing with rice on top.
- Drizzle saffron water over the top layer of rice.
- Cover the pot with a clean towel under the lid and steam over low heat for 30–40 minutes until a golden crust forms at the bottom (tahdig).
Notes
- For extra floral aroma, add a few drops of rosewater or orange zest.
- Use oil instead of butter for a vegan version.
- Barberries can be replaced with dried cranberries or cherries.
- Reheat on stovetop to preserve tahdig texture.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 8g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
