Yield: Makes 6 cups
Servings: 6 to 8
Three kinds of rice come from one pot: light, fluffy, buttery white rice; rice flavored with saffron; and a crunchy fried rice cake (called tahdig). For best results, use a good-quality basmati rice and whole saffron threads, not ground saffron.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Persian Rice with Yogurt Tahdig
In this version, a little yogurt binds the tahdig, making it a bit richer and also helping it stay intact when it’s flipped out of the pot. Follow the directions at left, but stir 3 Tbs. Greek-style yogurt into the 2 cups of parboiled rice before pressing into the pot to make the tahdig.
What’s a damkoni?
A damkoni is a padded cloth that fits under the lid of a pot to catch condensation as rice steams. A Persian invention, it looks like a shower cap, and the ones made in Iran come in really bright colors and quirky patterns. A clean kitchen towel makes a fine substitute, but a damkoni is handy because it wraps around the lid without any cloth hanging down near the heat source.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?