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Tha dig (Persian rice)
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Prep Time: 10 minutes
Cook Time: 80 minutes
Total Time: 90 minutes
Impress your friends with a decadent Persian saffron rice dish layered with yogurt and topped with nuts.
Ingredients:
400g (2 cups) Basmati rice
2.40 gm salt
3L (12 cups) cold water
1 tsp saffron threads
5.00 gm caster sugar
40.00 gm hot water
40.00 ml Greek-style yoghurt
40g (1/4 cup) sliveredalmonds
40g (1/4 cup) pistachio kernels, chopped
60ml (1/4 cup) olive oil
40.00 gm water, extra
Instructions:
Rinse the rice under cold running water for 2 minutes or until the water runs clear. Then transfer the rinsed rice to a bowl and stir in the salt. Cover the rice with half of the cold water and let it soak for 2 hours. Drain before using.
In a large saucepan over high heat, bring the remaining cold water to a boil. Add rice and cook for 10 minutes, or until just tender. Drain the rice.
Crush saffron into a fine powder using a mortar and pestle. Transfer the crushed saffron to a small bowl and mix in sugar and hot water until the sugar dissolves. Let it sit for 2 minutes to cool slightly.
In a large bowl, combine the yogurt with half of the saffron mixture. Stir in the almonds and pistachios with the remaining saffron mixture.
Combine 2 cups of rice with the yoghurt mixture. Heat oil and water in a non-stick saucepan. Spread half the mixture on the base, then add the rest of the rice. Cook covered for 10 minutes.
Cover the pan with a clean tea towel-wrapped lid over low heat and cook for 1 hour, or until the rice is tender. Once done, transfer the rice onto a plate and sprinkle with the nut mixture before serving.