Vegetarian
What else can I make with these ingredients?
This recipe may contain allergens
🇮🇹
Safranlı Risotto
Medium 40 min~410 kcal 6/10
🍚
Tehran Saffron Tahdig
Parboiled rice steams over saffron yogurt to form a crisp Persian golden crust.
Medium⏱️ 2 hr 32 min📖 1 min readServes 6~420 kcal🇮🇷 Iranian🌍 Full translation
30 min prep 45 min cook 77 min rest
- #For Guests
- Vegetarian
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 2 h 32 min- Prep30 min
- Resting/Marinating1 h 17 min
- Cooking45 min
Ingredients
6 servings
Quick:
- 3 su bardağı(~600 ml) Basmati rice
- 0.8 su bardağı(~160 ml) Yogurt
- 0.3 çay kaşığı(~1.5 ml) Saffron
- 3 yemek kaşığı(~45 ml) Butter
- 2 yemek kaşığı(~30 ml) Vegetable oil
- 1 tatlı kaşığı(~10 ml) Salt
- 3 litre Water
What else can I make with these ingredients?
Instructions
- 1
Wash the rice and soak it in salted water for 30 minutes.
30 min30:00 - 2
Parboil the rice in boiling water for 7 minutes and drain.
7 min07:00 - 3
Steep the saffron in 2 tablespoons hot water.
- 4
Mix the yogurt, saffron, and one third of the rice.
- 5
Put oil and butter in the pot and spread the saffron rice on the bottom.
- 6
Add the remaining rice on top and cover the lid with a cloth.
- 7
Steam the tahdig over low heat for 35 minutes.
35 min35:00 - 8
Rest for 5 minutes, then turn out to serve.
5 min05:00
💡 Tip: Resting the pot for 5 minutes before turning it out helps the crisp bottom release in one piece.
🍽️ Serving suggestion: Serve with stews, yogurt, and fresh herbs.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Calcium
- Vitamin B12
Nutrition (per serving)
~420
kcal calories
8
g protein
78
g carbs
9
g fat
Protein 8%Carbs 73%Fat 19%
GI 15 · Low GIGL 12 · Medium GL
1.2g
Sugar
0g
Fiber
851.3mg
Sodium
4.7g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Satiety (per serving)
6/10Strong satiety, counts as a main meal
This recipe may contain allergens
- Milk
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Tehran Saffron Tahdig make?
This recipe serves 6.How long does Tehran Saffron Tahdig take?
Prep 30 minutes, cooking 45 minutes, including 77 minutes of passive resting; 152 minutes in total.Is Tehran Saffron Tahdig difficult?
This recipe is rated medium.How many calories does Tehran Saffron Tahdig have?
Approximately 420 kcal per serving. Protein: 8g, carbs: 78g, fat: 9g.Which allergens does Tehran Saffron Tahdig contain?
This recipe contains Milk. Check it against your dietary needs.Which cuisine does Tehran Saffron Tahdig belong to?
This recipe belongs to Iranian cuisine.How many ingredients does Tehran Saffron Tahdig need?
This recipe needs 7 ingredients.Is Tehran Saffron Tahdig filling?
Satiety bar per serving is 6/10; strongly filling, works as a main meal. The score is based on protein, fiber and the satiety index.
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