Influencer Recipe
Tahdig (Saffron Rice)
Made With:
McCormick Gourmet™ Collection Saffron adds a balanced, floral flavor to this golden-hued crispy rice. Image and Recipe Credit: @foodandwine
McCormick Gourmet™ Collection Saffron adds a balanced, floral flavor to this golden-hued crispy rice. Image and Recipe Credit: @foodandwine
Key products
Instructions
Instructions
- Bring a large pot of heavily salted water (about 1/4 cup kosher salt for 8 cups water) to a boil over high. In a fine mesh sieve, rinse rice under cold water until the water almost runs clear. Transfer rinsed rice to the boiling water and cook, stirring once, until rice is al dente, about 6 minutes. Drain.
- While rice cooks, stir together saffron and 1 cup warm water in a small bowl. Let sit 10 minutes.
- Add 1 cup of the cooked rice, olive oil, yogurt, and 1/4 cup of the saffron water to a medium bowl, stirring until combined. Spread the yogurt-rice mixture onto the bottom of a 10-inch nonstick pot with a tight-fitting lid. Layer 1 cup cooked rice and 2 tablespoons cherries on top. Repeat layers with remaining rice and cherries, reserving 2 tablespoons cherries for garnish. Sprinkle butter over top and drizzle with remaining 3/4 cup saffron water.
- Wrap the bottom of pot lid with a clean kitchen towel, securing it with a rubber band to the handle. Cover pot with lid and cook, undisturbed, over low heat for 25 to 30 minutes, until rice has crisped and browned on the bottom of the pot.
- Remove lid and invert rice onto a large serving platter. Sprinkle with reserved cherries and serve. (If rice sticks, scrape off with a spatula and place on top of inverted rice!)
