Tahdig (Baked Saffron Rice)
1 tsp Rumi Afghan Saffron threads
- 2 cups basmati rice
- 1 Tbsp kosher salt, plus more as needed
- 2 Tbsp full fat plain Greek yogurt
- 2 Tbsp canola or grapeseed oil
- ¾ cup dried currents
- ¾ tsp Rumi Garam Masala spice blend (optional, but adds a great depth of flavor!)
- 5 Tbsp unsalted butter, cubed
- Fresh herbs, such as parsley or mint, for serving
Combine the saffron and 1 cup very warm (but not boiling) water. Let steep for at least 10 minutes, allowing the saffron to release its gorgeous flavor.
- Rinse the rice in a fine-mesh sieve under cold running water until the water runs clear.
- In a large pot, combine the rice with 8 cups of water and 1 Tbsp salt. Cover and bring to a boil over medium-high/high heat. Boil until the rice is cooked to al dente, about 5 to 6 minutes, then drain well.
- In a medium bowl, mix together 1 cup of the cooked rice with the yogurt, oil, and 2 Tbsp of the saffron water.
- Spread the rice mixture in an even layer on the bottom of a 10-inch nonstick pot with a lid. Top with a sprinkle of dried currents and Garam Masala, followed by 1 1 cup of the remaining cooked rice. Repeat with another sprinkle of currents and Garam Masala, followed by another layer of rice.
- Top with your pads of butter and pour the remaining saffron water over the top.
- To help trap the steam, wrap the lid in a kitchen towel and use it to cover the pot. Cook over low heat for about 25-45 minutes, or until the rice around the edges is golden and crispy. Note, everyone’s rice will take a different time to cook. It's okay to peek under the lid! You want to see the rice crisping up around the edges, but not burning.
- Remove the lid, invert a large serving plate over the pot, and carefully flip the pot over onto the plate. (Do not worry if it sticks, your rice will taste delicious regardless!). Sprinkle with fresh herbs and serve warm.