Middle Eastern · Dinner
Crispy Golden Rice with Saffron Crust (Gluten-Free)
A single-serving Persian tahdig of basmati rice steamed until fluffy, layered with saffron-yogurt and caramelized onions, then pan-fried in butter until the bottom forms a crisp golden crust. Saffron threads and tamari deepen the flavour; served turned out crust-side up with fresh parsley.
$4
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
648Calories
12.6gProtein
31.2gFat
75.2gCarbs
4.2gSugar
2.2gFiber
1490mgSodium
75mgChol
15.5gSat Fat
297mgPotassium
117mgCalcium
2.3mgIron
0.2mcgVitamin B12
5.8mgVitamin C
vegetarian
gluten-free
low-cholesterol
gluten-free
Instructions
1
Prep
Rinse basmati rice under cold water until it runs clear, soak 10 minutes in fresh water, then drain well.
2
Bloom
Crush saffron threads and steep in 2 tbsp hot water in a small cup for 10 minutes until the liquid turns deep amber.
3
Boil
Bring salted water to a boil and cook drained rice 6 minutes until parboiled with a firm center; drain thoroughly.
4
Build
Whisk together yogurt, half the melted butter, tamari, and 2 tbsp saffron liquid, then fold in the parboiled rice until evenly coated and golden.
5
Sauté
Heat olive oil over medium heat and cook thinly sliced onion and minced garlic 3 minutes until softened and lightly golden.
6
Fry
Spread sautéed onion on the skillet base, pour in remaining butter, then press rice mixture on top in an even layer. Cook covered over medium-low heat 18 minutes, listening for light crackling at the base without stirring.
7
Rest
Remove skillet from heat and let the rice sit covered 5 minutes so the crust releases cleanly.
8
Plate
Run a spatula around the edge, invert skillet onto a plate crust-side up, scatter chopped parsley and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g320g basmati rice
- 1/2 tsp1/2 tsp saffron threads
- 4 tbsp56g butter, melted
- 4 tbsp60g plain yogurt
- 2 tbsp30ml olive oil
- 11 small onion
- 2 clove2 clove garlic
- 1 tsp1 tsp salt
- 2 tsp10ml gluten-free tamari
- 2 tbsp2 tbsp fresh parsley
