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Perfect Persian Peach and Saffron Rice Recipe with Crispy Tahdig Crust Made Easy

Persian peach and saffron rice - featured image
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A flavorful Persian rice dish featuring aromatic saffron, sweet caramelized peaches, and a crispy buttery tahdig crust. Perfect for summer gatherings and easy to prepare in under 45 minutes.

Ingredients

Scale
  • 2 cups basmati rice (about 370g), rinsed and soaked for at least 30 minutes
  • 2 medium fresh peaches, peeled and sliced
  • 1/2 teaspoon saffron threads, soaked in 3 tablespoons hot water
  • 3 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoons salt, or to taste
  • about 4 cups water
  • Optional: 1/4 teaspoon ground cardamom

Instructions

  1. Rinse 2 cups (370g) of basmati rice under cold water until the water runs clear. Soak it in cold water for 30 to 45 minutes.
  2. Crush 1/2 teaspoon of saffron threads lightly and soak in 3 tablespoons of hot (not boiling) water for at least 10 minutes.
  3. Bring about 4 cups (950ml) of salted water (1 1/2 teaspoons salt) to a boil in a large pot. Drain the soaked rice and add it to the boiling water. Boil uncovered for 6-8 minutes until rice is just tender but still al dente. Drain immediately.
  4. In a heavy-bottomed pot, melt 3 tablespoons unsalted butter with 2 tablespoons vegetable oil over medium heat. Spread evenly over the bottom.
  5. Arrange sliced peaches in a single layer on the bottom of the pot over the butter and oil. Gently spoon the drained rice on top, shaping into a mound without pressing down.
  6. Drizzle saffron-infused water evenly over the rice. Cover the pot with a clean kitchen towel and place the lid tightly on top. Reduce heat to low and cook for 40 minutes without lifting the lid.
  7. After 40 minutes, carefully remove the lid. The crust should be deep golden brown and crisp. If not, cook another 5-10 minutes on very low heat, watching closely to prevent burning.
  8. To serve, gently loosen edges with a spatula and invert the pot onto a serving platter so the tahdig crust is on top, or serve rice and spoon out the crust separately.

Notes

Use a heavy-bottomed pot and cook on low heat to avoid burning the tahdig crust. Soaking rice is essential for fluffy grains. Butter and oil combination creates the perfect crispy crust. Use a kitchen towel under the lid to absorb condensation and prevent soggy rice. For dairy-free, substitute butter with coconut oil. Fresh peaches are best; canned or frozen peaches can be used if drained well. Avoid rushing the cooking process to get the perfect crust.

Nutrition

Keywords: Persian rice, saffron rice, peach rice, tahdig, crispy rice crust, summer recipe, basmati rice, Persian cuisine

Find it online: https://gleamgulp.com/perfect-persian-peach-and-saffron-rice-recipe-with-crispy-tahdig-crust-made-easy/