ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tah Dig (Persian Rice)

Photo: Kiyoshi Togashi; Styling: Sarah Smart
Hands-on time 10 mins
Total time 1 hr, 2 mins
Yield Serves 6 (serving size: 1 wedge)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.