Try this Tahdig recipe, or contribute your own.
Suggest a better descriptionIn a small bowl, combine the cooked rice and yogurt. Sprinkle with the tiniest pinch of saffron, if you like. Melt the butter in a skillet over medium heat. As soon as the butter sizzles, sprinkle on a little salt. Spread the rice mixture evenly across the bottom of the pot, packing it down. Wrap the lid in a small kitchen towel or a couple of layers of paper towel to catch the condensation. Cover and cook for 10 minutes. Reduce the heat to medium-low to low, and cook for 15 to 25 minutes. The longer you cook it, the more the tahdig will set. Check at 15 minutes. If it's not as crisp as you like, cook it longer, checking every 5 minutes.
Prepared in a 10-inch pan. I use my small 6-inch nonstick skillet or a cast-iron pan for this. You'll need a tight-fitting lid. Borrow a lid from a saucepan.
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Serving Size: 1 Serving (170g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 630 | ||
Calories from Fat: 52 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 50.3mg | 2 % | |
Potassium 377.1mg | 10 % | |
Total Carbohydrate 129.8g | 38 % | |
Dietary Fiber 5.9g | 24 % | |
Sugars, other 124g | ||
Protein 13.4g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 630
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