Persian Tahdig In The Oven - ته دیگ ایرانی در فِر

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat content while maintaining flavor.

saffron

💰Cheaper: turmeric

Turmeric provides color but lacks saffron's unique flavor.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

potatoes

💰Cheaper: carrots

Carrots can provide a similar texture but are sweeter.

Wash and clean the rice, then soak it in a salt brine for about an hour (can go up to 3-4 hours or overnight).

Boil water in a pot, then add the soaked rice to the boiling water.

Add 1 tablespoon of neutral vegetable oil to the boiling rice and stir.

Cook the rice for 5-8 minutes until al dente, then drain the rice in a colander and rinse with cold water 2-3 times to remove starch and salt.

In a bowl, mix 2 eggs, 1 egg yolk, 1 cup of yogurt, and 3 tablespoons of grape seed oil.

Add spices: salt, freshly ground black pepper, turmeric, and optional Cayenne pepper to the mixture.

Add 1 tablespoon of saffron solution to the mixture and whisk until smooth and consistent.

Fold half of the boiled and drained rice (1 cup) into the batter mixture.

Grease a standard half cookie sheet with rims using 3 tablespoons of vegetable oil and 3 tablespoons of melted butter.

Add salt, pepper, and turmeric to the greased pan and mix well.

Optionally, chill the greased pan in the freezer for a minute to help the oil congeal for even coverage.

Brush the oil mixture evenly onto the pan, ensuring consistent coverage.

Pour the batter mixture into the greased pan, spreading it evenly.

Layer the remaining rice on top of the batter, ensuring it is not too thick to allow for crunchiness.

Compact the rice mixture down using a spatula or heavy bottom glass to eliminate air pockets.

Cover the pan with foil to prevent gaps.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens