Saffron Yogurt Tahdig with Braised Turmeric-Saffron Chicken
45min
1h 5min
4
680
Chef's Note
The yogurt in this recipe serves as an emulsified fat barrier. It binds the bottom layer of rice grains together while maintaining enough moisture to prevent premature burning, resulting in a thicker, deeply golden, and shatteringly crisp crust. Wrapping the lid in a towel (a traditional damkesh) is vital; it absorbs rising steam so condensation doesn't drip back down and ruin your crispy crust.
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Ingredients
3 cups High-quality long-grain Basmati rice
3 tablespoons Kosher salt (for parboiling)
1/2 teaspoon Saffron threads
3 tablespoons Boiling water (for blooming saffron)
1/2 cup Plain whole-milk Greek yogurt
4 tablespoons Unsalted butter, melted
3 tablespoons Grapeseed or canola oil
4 pieces Bone-in, skin-on chicken thighs
1 large Yellow onion, thinly sliced
1 teaspoon Ground turmeric
2 tablespoons Fresh lemon juice
Instructions
- 1
Rinse the basmati rice in a large bowl of cold water at least 5 times, gently agitating the grains with your fingers and draining the cloudy water each time, until the water runs completely clear. Soak the rinsed rice in salted water for 30 minutes, then drain.
- 2
Grind the saffron threads with a tiny pinch of salt into a fine powder using a mortar and pestle. Pour 3 tablespoons of boiling water over the powder, cover, and let steep (bloom) for 10 minutes.
- 3
Bring a large non-stick pot of water (about 8-10 cups) to a rolling boil with 3 tablespoons of kosher salt. Add the drained rice and parboil for exactly 6 minutes. The grains should be soft on the outside but still have a firm, raw bite in the center. Drain immediately and rinse with cold water to stop the cooking process.
- 4
In a medium bowl, mix together the Greek yogurt, 2 tablespoons of the bloomed saffron water, 2 tablespoons of melted butter, and 2 tablespoons of oil. Gently fold in 1.5 cups of the parboiled rice to create the golden tahdig base layer.
- 5
In a separate wide pan, brown the chicken thighs in 1 tablespoon of oil over medium-high heat. Add the sliced onion, turmeric, remaining bloomed saffron, lemon juice, and 1/2 cup of water. Cover and simmer on low for 35 minutes until the chicken is tender and cooked through.
- 6
Meanwhile, prepare the rice pot: Pour the remaining 2 tablespoons of melted butter and 1 tablespoon of oil into the bottom of a heavy-duty, 10-inch non-stick pot. Spread the yogurt-rice mixture evenly across the bottom, pressing down gently to form a solid, uniform layer.
- 7
Mound the remaining parboiled rice on top of the yogurt layer in a gentle pyramid shape. Using the handle of a wooden spoon, poke 5 or 6 steam holes through the rice down to, but not through, the bottom yogurt layer.
- 8
Wrap the lid of the pot in a clean, dry kitchen towel (securing it tightly on top) to absorb rising steam. Place the lid on the pot. Cook on medium-high heat for 5-7 minutes until steam begins to escape, then reduce the heat to low and cook for 40-45 minutes to form the crispy crust.
- 9
To serve, place a large flat platter over the top of the pot. Carefully and confidently invert the pot. The golden, crispy tahdig dome should release cleanly. Cut into wedges and serve immediately alongside the warm braised saffron chicken.
Nutrition Information (per serving)
680
32g
65g
30g
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