Muffin Tin Tahdigs
Muffin Tin Tahdigs
Ingredients
For the Caramelized Topping
- 2 tablespoons olive oil
- 1 yellow onion, large, diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1 tablespoon orange peel, finely minced
- 1/2 cup dried cranberries, or barberries
For the Basmati Rice
- 1 1/2 cups basmati rice, rinsed thoroughly
- 1 tablespoon salt
- 1/2 teaspoon ground turmeric
- 1/4 cup plain Greek yogurt, or 1 large egg for dairy-free
For Assembly
- 2 tablespoons olive oil
For Garnish
- 1/4 cup fresh mint, chopped
- 1 teaspoon orange zest, freshly grated
Instructions
- 1
Prepare the Topping: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced yellow onion and sauté until softened and translucent, about 8-10 minutes.
⏱️ 10 min
- 2
Season the onions with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of ground cinnamon. Stir well. Add the finely minced orange peel and dried cranberries (or barberries) to the skillet. Continue to sauté for another 5-7 minutes, until the onions are deeply caramelized and the mixture is fragrant. Remove from heat and set aside.
⏱️ 15 min
- 3
Prepare the Rice: Rinse the basmati rice in a bowl under running cold water, agitating with your hand, until the water runs clear. This usually takes 3-4 changes of water.
⏱️ 5 min
- 4
Par-cook the Rice: Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt and 1/2 teaspoon of ground turmeric to the boiling water. Add the rinsed basmati rice and par-cook it until it's al dente (partially cooked), about 5-7 minutes. The grains should be slightly tender but still firm in the center. Drain the par-cooked rice using a fine-mesh strainer.
⏱️ 15 min
- 5
Combine Rice and Binder: In a medium mixing bowl, combine about 1 cup of the par-cooked rice with 1/4 cup of plain Greek yogurt (or 1 large egg if dairy-free). Mix thoroughly until the rice is evenly coated. This mixture will form the crispy bottom.
⏱️ 5 min
- 6
Preheat Oven: Preheat your oven to 375°F.
⏱️ 5 min•🌡️ 375
- 7
Assemble the Tahdigs: Pour about 1/2 teaspoon of olive oil into the bottom of each compartment of a 12-cup muffin tin. Place a spoonful of the rice-yogurt mixture into each oiled muffin tin compartment, pressing it down firmly with the back of a spoon to create a compact, even layer.
⏱️ 5 min
- 8
Top the compacted rice-yogurt layer with the remaining plain par-cooked rice, filling each compartment almost to the top. Press down gently on the plain rice layer to lightly compact it.
⏱️ 5 min
- 9
Bake the Tahdigs: Cover the muffin tin tightly with aluminum foil or a clean kitchen towel (ensure the towel doesn't touch the heating elements). Place the muffin tin in the preheated oven and bake for 30-35 minutes, or until the bottom layer of rice is golden brown and crispy. You can carefully lift one tahdig out to check for crispiness.
⏱️ 35 min•🌡️ 375
- 10
Serve: Carefully remove the muffin tin from the oven. Let it cool for 5 minutes. Invert the muffin tin onto a serving tray or large baking sheet to release the individual tahdigs. They should come out as golden-topped, crispy rice bundles. Spoon the prepared caramelized onion, dried fruit, and orange peel topping generously over each mini tahdig. Garnish with chopped fresh mint and freshly grated orange zest before serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Muffin Tin Tahdigs
Ingredients
For the Caramelized Topping
- 2 tablespoons olive oil
- 1 yellow onion, large, diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1 tablespoon orange peel, finely minced
- 1/2 cup dried cranberries, or barberries
For the Basmati Rice
- 1 1/2 cups basmati rice, rinsed thoroughly
- 1 tablespoon salt
- 1/2 teaspoon ground turmeric
- 1/4 cup plain Greek yogurt, or 1 large egg for dairy-free
For Assembly
- 2 tablespoons olive oil
For Garnish
- 1/4 cup fresh mint, chopped
- 1 teaspoon orange zest, freshly grated
Instructions
- 1
Prepare the Topping: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced yellow onion and sauté until softened and translucent, about 8-10 minutes.
⏱️ 10 min - 2
Season the onions with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of ground cinnamon. Stir well. Add the finely minced orange peel and dried cranberries (or barberries) to the skillet. Continue to sauté for another 5-7 minutes, until the onions are deeply caramelized and the mixture is fragrant. Remove from heat and set aside.
⏱️ 15 min - 3
Prepare the Rice: Rinse the basmati rice in a bowl under running cold water, agitating with your hand, until the water runs clear. This usually takes 3-4 changes of water.
⏱️ 5 min - 4
Par-cook the Rice: Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt and 1/2 teaspoon of ground turmeric to the boiling water. Add the rinsed basmati rice and par-cook it until it's al dente (partially cooked), about 5-7 minutes. The grains should be slightly tender but still firm in the center. Drain the par-cooked rice using a fine-mesh strainer.
⏱️ 15 min - 5
Combine Rice and Binder: In a medium mixing bowl, combine about 1 cup of the par-cooked rice with 1/4 cup of plain Greek yogurt (or 1 large egg if dairy-free). Mix thoroughly until the rice is evenly coated. This mixture will form the crispy bottom.
⏱️ 5 min - 6
Preheat Oven: Preheat your oven to 375°F.
⏱️ 5 min•🌡️ 375 - 7
Assemble the Tahdigs: Pour about 1/2 teaspoon of olive oil into the bottom of each compartment of a 12-cup muffin tin. Place a spoonful of the rice-yogurt mixture into each oiled muffin tin compartment, pressing it down firmly with the back of a spoon to create a compact, even layer.
⏱️ 5 min - 8
Top the compacted rice-yogurt layer with the remaining plain par-cooked rice, filling each compartment almost to the top. Press down gently on the plain rice layer to lightly compact it.
⏱️ 5 min - 9
Bake the Tahdigs: Cover the muffin tin tightly with aluminum foil or a clean kitchen towel (ensure the towel doesn't touch the heating elements). Place the muffin tin in the preheated oven and bake for 30-35 minutes, or until the bottom layer of rice is golden brown and crispy. You can carefully lift one tahdig out to check for crispiness.
⏱️ 35 min•🌡️ 375 - 10
Serve: Carefully remove the muffin tin from the oven. Let it cool for 5 minutes. Invert the muffin tin onto a serving tray or large baking sheet to release the individual tahdigs. They should come out as golden-topped, crispy rice bundles. Spoon the prepared caramelized onion, dried fruit, and orange peel topping generously over each mini tahdig. Garnish with chopped fresh mint and freshly grated orange zest before serving.
⏱️ 10 min