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How to make Tha dig (Persian rice)

Yield = 6
Prep time: 0:10
Cook time: 1:20
Total time: 1:30

Ingredients

  • 400g (2 cups) Basmati rice
  • 1 teaspoon salt
  • 3L (12 cups) cold water
  • 1 teaspoon saffron threads
  • 1 teaspoon caster sugar
  • 2 tablespoons hot water
  • 2 tablespoons Greek-style yoghurt
  • 40g (1/4 cup) slivered almonds
  • 40g (1/4 cup) pistachio kernels, chopped
  • 60ml (1/4 cup) olive oil
  • 2 tablespoons water, extra

Method

  • Step 1 Rinse rice under cold running water for 2 minutes or until the water runs clear. Transfer to a bowl. Stir in the salt. Cover with half the cold water. Set aside for 2 hours to soak. Drain.
  • Step 2 Place the remaining cold water in a large saucepan over high heat. Bring to the boil. Add rice and cook for 10 minutes or until just soft. Drain.
  • Step 3 Meanwhile, place the saffron in a mortar and pound with a pestle until crushed to a fine powder. Transfer to a small bowl. Stir in the sugar and hot water until the sugar dissolves. Set aside for 2 minutes to cool slightly.
  • Step 4 Place the yoghurt in a large bowl. Add half the saffron mixture. Stir to combine. Add almonds and pistachio to the remaining saffron mixture.
  • Step 5 Stir 2 cups of rice into the yoghurt mixture. Heat oil and extra water in a non-stick saucepan over medium-low heat. Spread the yoghurt mixture over base of pan. Top with remaining rice. Cook, covered, for 10 minutes.
  • Step 6 Wrap the lid of the pan with a clean tea towel. Reduce heat to low. Cover the pan with wrapped lid and cook for 1 hour or until rice is tender. Turn rice onto a plate. Top with the nut mixture.