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Chelo with Tahdig
A Persian saffron-crusted rice, prized for its crispy golden bottom crust, the most treasured part of the dish.
Total time
55 min
Prep
10 min
Cook
45 min
Difficulty
medium
Cuisine
Middle Eastern
Vegetarian
Ingredients
400gbasmati rice
large pinchsaffron bloomed in 3 tbsp hot water
4 tbspbutter
1 tspsalt
1 tbspoil
Instructions
1
Parboil rice in salted water 7 minutes. Drain.
2
Mix a quarter of the rice with saffron water.
3
Heat oil and butter in a non-stick pot. Spread saffron rice as a base layer.
4
Pile remaining rice on top in a pyramid. Poke 4 holes to the bottom.
5
Cover lid with a tea towel. Steam on low 35 minutes. Invert onto a plate — the golden crust should come out in one piece.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
253
Protein
3.6g
Fat
15.3g
Carbs
25.2g
Fiber
0.6g
Sodium
481mg
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