Persian

Tahdig with Crispy Rice and Saffron and Yogurt and Rosewater and Almonds

Name: Tahdig with Crispy Rice and Saffron and Yogurt and Rosewater and Almonds
Total time: 30 min
Yield: 4 servings
Cuisine: Persian
Ingredients: 3 cups basmati rice; 1/4 tsp saffron threads; 1/2 cup plain yogurt; 1 tbsp rosewater; 1/4 cup almonds, slivered; 1/2 tsp salt; 2 cups water

Crispy rice bottom with saffron, yogurt, rosewater, and almonds.

30 minutes4 servings

Method

Rinse rice until water runs clear. Cook in water with saffron and salt.
Stir in yogurt and rosewater. Top with almonds.
Cook on low heat until rice is crispy at the bottom.
Let rest for 10 minutes before serving.

Sides Mains

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