Tah Dig (Persian Rice)

Cooking Light September 2012
Photo by Reen O.

PREP TIME

10

minutes

TOTAL TIME

62

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

62

minutes

SERVINGS

--

servings

Ingredients

  • 4

    cups water

  • 1

    cup long-grain basmati rice

  • 1/2

    cup plain 2% reduced-fat Greek yogurt

  • 1

    teaspoon kosher salt

  • 1/8

    teaspoon crushed saffron threads

  • 1 1/2

    tablespoons unsalted butter

  • 2

    teaspoons canola oil

Directions

1. Place 4 cups water in a saucepan over medium-high heat; bring to a boil. Add rice; cook for 10 minutes. Drain. Rinse with cold water; drain. 2. Combine yogurt, salt, and saffron in a medium bowl. Add rice to yogurt mixture, stirring well. 3. Melt butter in a medium nonstick sauté pan over medium heat. Add oil; swirl to coat. Add rice mixture to pan, lightly packing rice down. Wrap a clean, dry dish towel around lid to pan, tying it at the handle; place prepared lid on pan. Cook rice, covered, over medium heat 20 minutes (do not stir or uncover). Reduce temperature to medium-low; cook an additional 20 minutes or until rice is tender on top and a golden crust forms on bottom. 4. Loosen the rice crust with a rubber spatula around the edges. Place a plate over the top of pan, and invert the rice onto plate, browned side up. Cut into 6 wedges, and serve immediately.

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