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Photo: Kiyoshi Togashi; Styling: Sarah Smart Photo by: Photo: Kiyoshi Togashi; Styling: Sarah Smart

Tah Dig (Persian Rice)

Cooking Light SEPTEMBER 2012

  • Yield: Serves 6 (serving size: 1 wedge)
  • Hands-on: 10 Minutes
  • Total: 1 Hour, 2 Minutes

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 172
  • Fat: 4.8g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 3.4g
  • Carbohydrate: 31g
  • Fiber: 0.9g
  • Cholesterol: 9mg
  • Iron: 1mg
  • Sodium: 327mg
  • Calcium: 13mg
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Tah Dig (Persian Rice) Recipe

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