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Happy Nowruz! Persian New Year Recipes from Aria (Part 2 of 3): Saffron Vegetable Rice w/Tahdig

Prep Time ~ 45 minutes

Cook Time ~ 45 minutes

While the Fesenjan (Pomegranate Walnut Sauce) is cooking (for 4+ hours!), the rice doesn't take too long so I will usually start it on the 2nd or 3rd hour so that the rice can be ready when the sauce is.


4 cups Basmati rice

6 cups water

1 bag Woodstock Frozen Cut Veggies

4 total Tbs Avocado oil (1, then 3 more)

1/2 tsp saffron

salt to taste

1/2 cup barberries (optional)

1/2 cup pistachios


1. Rinse rice thoroughly and repeat until water is not cloudy.

2. Add rice to a non-stick pot and bring up to a boil, reduce heat and simmer

3. Add one tbs of Avocado Oil

4. Add one tsp of salt

5. About 15-20 minutes into cooking, after much of the water has boiled off but before the rice is finished, dump the contents of the pot into a large, heat-safe mixing bowl!

6. Mix the frozen veggies into the rice in the bowl, then put the whole mixture back in the pot and continue cooking. (Make sure there is enough water left to cook the rice. Add up to one cup more, being careful not to flood the rice!)

7. Cover and continue simmering for 15 minutes at low medium-heat.

8. Here's the technical part! Now with a tablespoon you will drop avocado oil (about two or three tablespoons) around the sides of the pot so that it can run down the sides of the rice.

9. Top with barberries, pistachios, saffron

10. Cover and simmer for 15 more minutes. We do this so that we can make Tahdig by 'overcooking' the rice. Tahdig is also known as crunchy rice or a rice cake and it is one of my favorite parts of making Persian food!

11. Agitate the pot so the rice doesn't stick too much.

12. If this is all done right, you will be able to flip the rice out of the pot on to a plate to look something like this!

13. Serve with Fesenjan (Pomegranate Walnut Sauce) and Mast-o-khiar (Cucumber Yogurt Sauce)!

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