Tah Dig (Persian Rice)

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Taj Dig (Persian Rice)Recipe
Photo: Kiyoshi Togashi; Styling: Sarah Smart
Serves 6 (serving size: 1 wedge)


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4 cups water
1 cup long-grain basmati rice
1/2 cup plain 2% reduced-fat Greek yogurt
1 teaspoon kosher salt
1/8 teaspoon crushed saffron threads
1 1/2 tablespoons unsalted butter
2 teaspoons canola oil


Hands-on: 10 Minutes
Total: 1 Hour, 2 Minutes

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 sauté 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.

Created date

August 2012

Nutritional Information

Calories 172
Fat 4.8 g
Satfat 2.2 g
Monofat 1.7 g
Polyfat 0.6 g
Protein 3.4 g
Carbohydrate 31 g
Fiber 0.9 g
Cholesterol 9 mg
Iron 1 mg
Sodium 327 mg
Calcium 13 mg