Directions:
- Wash the rice thoroughly, then place in a large pot with 3 tablespoons of the salt and enough cold water to cover by 2 inches. Let soak for 2 to 3 hours.
- Drain well in a fine sieve. In the same pot, bring 4 quarts of water to a vigorous boil. Add the remaining 1 tablespoon salt, then gradually sprinkle in the rice. Stir gently to prevent sticking, and bring back to a boil. After the rice has been boiling for 2 minutes, test for doneness. The rice is ready when the outside is tender but there remains a slight uncooked resistance at the core of the grain. If the core of the grain is brittle, it's not done enough. Continue to check the rice until done, usually about 4 minutes, then drain in the sieve and rinse with tepid to cool water (to prevent cooking any more).
- Place the pot back over high heat and add the oil or butter and 1 tablespoon water. In a small bowl, whisk together the yogurt and egg. Stir in about 1/2 cup rice, then place in the sizzling oil and spread over the bottom of the pot. Gradually add the remaining rice, sprinkling it in to form a mound. Use the handle of a wooden spoon to make three or four holes through the mound to the bottom, then cover the pot with a lid wrapped in a tea towel. (The towel helps seal the lid and absorbs moisture from the rising steam.) Heat over medium-high heat until steam builds up, 1 to 2 minutes, then lower heat to medium-low and cook for about 30 minutes. When it is done, the rice will be tender and fluffy with a flavorful crust, the tahdig, on the bottom.
- The tahdig comes off more easily if, before removing the lid, you place the pot in an inch of cold water (in the sink) for a minute. Then remove the lid and, if you're using saffron, gently spoon about 1 cup rice into the saffron water mixture; stir to blend. Mound the remaining rice on a platter. Sprinkle on the saffron rice, if you have it. Place chunks of the crust on top or on a separate plate; it's a big treat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 266.21 Kcal (1115 kJ) | ||
| Calories from fat | 99.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.06g | 17% | |
|---|---|---|---|
| Cholesterol | 31.66mg | 11% | |
| Sodium | 4729.91mg | 197% | |
| Potassium | 56.91mg | 1% | |
| Total Carbs | 39.85g | 13% | |
| Sugars | 0.26g | 1% | |
| Dietary Fiber | 0.99g | 4% | |
| Protein | 4.21g | 8% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 39.6mg | 220% | |
| Calcium | 13.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 199.57 Kcal (836 kJ) | ||
| Calories from fat | 74.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.29g | 17% | |
|---|---|---|---|
| Cholesterol | 23.74mg | 11% | |
| Sodium | 3545.88mg | 197% | |
| Potassium | 42.66mg | 1% | |
| Total Carbs | 29.87g | 13% | |
| Sugars | 0.19g | 1% | |
| Dietary Fiber | 0.74g | 4% | |
| Protein | 3.15g | 8% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 29.7mg | 220% | |
| Calcium | 10.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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