I love this crispy textured Saffron Rice dish. The rice is cooked twice and develops a golden brown crust that is nutty flavored and very crunchy while the rice on the inside of the molded cake is soft, fluffy and fragrant.
Saffron Rice
Servings
4 Servings
Ingredients
- 1 cup Basmati rice
- 1 teaspoon saffron threads
- olive oil
- Garnishes: chopped dill chopped mint
Instructions
- 1 Preheat oven to 350. Place the basmati rice and saffron in a medium sauce pan. Add 2 1/2 cups of water, cover and simmer over medium heat until the rice is cooked through (about 20-25 minutes).2 Place a large sauté pan, generously coated with olive oil, over medium heat. 3 Scoop the cooked rice into the pan and pack the rice by pressing it firmly into the pan. Cover and bake in the preheated oven for 30 minutes until the rice has formed a crust. You can peek at the crust by gently pulling the rice away the side of the pan with a spatula.4 Invert onto a platter and garnish with fresh herbs.
- Source:
- http://www.cheflauraskosher.com/
It is a Tahdig but there are all kinds with different mixe ins and the author called is simply saffron rice.
Any reason you aren’t using the proper name, “Tahdig?”
I would use turmeric to help with the yellow color. Saxon has too much in it.
if i dont have saffron can i use either tumeric or sazon?
Supper tonight was the saffron rice with the herb crusted salmon and the cider glazed vegetables. I just left out the nuts in the recipes. They were all easy and didn’t need any changes in the seasoning.
this rice is so tasty and the crust is delicious everyone was fighting for it
An interesting twist to doing rice. Sounds good. I would also use turmeric
you can use turmeric. Just use a 1/4 teaspoon as the flavor is strong. I love fresh turmeric which can be easily found at most grocery stores. the flavor is bright and sharp. It is also very GOOD FOR YOU! when i use the fresh turmeric, i use quite a lot as the flavor is not as strong as with all fresh herbs and spices. ENJOY!
ive always wanted to make rice like that. can i use tumeric if i dont have saffron?