Tah Dig (Persian Rice) – a delicious recipe with water, long-grain basmati rice, yogurt, kosher salt, saffron threads, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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 saute 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.
255
kcal
Calories
9
g
Fat
38
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 cups water, 1 cup long-grain basmati rice, 1/2 cup plain 2% reduced-fat Greek yogurt, 1 teaspoon kosher salt, and more.
Yes, Tah Dig (Persian Rice) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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