Persian Tahdig with Gheymeh and Ghormeh Sabzi
Persian Tahdig with Gheymeh and Ghormeh Sabzi
Ingredients
For the Tahdig (Crispy Rice)
- 2 cups basmati rice, rinsed thoroughly
- 8 cups water, for parboiling
- 2 tablespoons salt, for parboiling
- 1/2 cup plain yogurt, full-fat
- 1/4 teaspoon saffron, ground, bloomed in 2 tablespoons hot water
- 1/4 cup vegetable oil
- 2 tablespoons butter, melted
For the Gheymeh Stew
- 1 pound beef or lamb stew meat, cut into 1-inch cubes
- 1 yellow onion, large, chopped
- 1/2 cup yellow split peas (lappeh), rinsed
- 3 tablespoons tomato paste
- 3 dried limes (limoo amani), whole, pierced
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons vegetable oil
- 3 cups water or beef broth
- 2 cups French fries, prepared, for garnish
For the Ghormeh Sabzi Stew
- 1 pound beef or lamb stew meat, cut into 1-inch cubes
- 1 yellow onion, large, chopped
- 4 cups mixed fresh herbs, finely chopped (parsley, cilantro, fenugreek, leeks/scallions)
- 1/2 cup red kidney beans, dried, soaked overnight and cooked, or 1 can (15 ounces), rinsed
- 3 dried limes (limoo amani), whole, pierced
- 1 teaspoon turmeric
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 3 tablespoons vegetable oil
- 3 cups water or beef broth
For the Saffron Rice Garnish
- 1/4 cup basmati rice, cooked
- 1/8 teaspoon saffron, ground, bloomed in 1 tablespoon hot water
Instructions
- 1
Rinse 2 cups of basmati rice thoroughly under cold water until the water runs clear. This removes excess starch.
⏱️ 2 min
- 2
In a large non-stick pot, bring 8 cups of water and 2 tablespoons of salt to a rolling boil. Add the rinsed rice and parboil for 7-10 minutes, or until the rice grains are elongated but still firm in the center (al dente).
⏱️ 10 min•🌡️ 212
- 3
Drain the parboiled rice in a colander and rinse gently with warm water to remove excess salt and starch.
⏱️ 1 min
- 4
In a small bowl, combine 1/2 cup plain yogurt, 2 tablespoons of bloomed saffron water (from 1/4 teaspoon ground saffron), and 1/4 cup of the parboiled rice. Mix well. This mixture will form the crispy bottom layer of the Tahdig.
⏱️ 2 min
- 5
Clean and dry the large non-stick pot. Add 1/4 cup vegetable oil and 2 tablespoons melted butter to the pot. Heat over medium-low heat.
⏱️ 1 min
- 6
Spread the yogurt-rice mixture evenly over the bottom of the pot, creating a thin, even layer.
⏱️ 2 min
- 7
Gently layer the remaining parboiled rice over the yogurt-rice mixture, forming a pyramid shape in the center of the pot.
⏱️ 2 min
- 8
Make 3-4 holes in the rice with the handle of a wooden spoon to allow steam to escape during cooking.
⏱️ 1 min
- 9
Cover the pot with a clean kitchen towel (or paper towels) placed under the lid to absorb moisture, then place the lid firmly on top.
⏱️ 1 min
- 10
Cook the Tahdig on medium-high heat for 10 minutes to initiate the crust formation. Then, reduce heat to low and continue to cook for another 45-50 minutes, or until a golden-brown, crispy crust forms at the bottom. Avoid lifting the lid during this time.
⏱️ 60 min
- 11
To prepare the Gheymeh Stew: Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef or lamb cubes and brown on all sides. Remove meat and set aside.
⏱️ 10 min
- 12
Add the chopped yellow onion to the same pot and sauté until softened and golden, about 8-10 minutes.
⏱️ 10 min
- 13
Stir in 3 tablespoons tomato paste and 1 teaspoon turmeric. Cook for 2-3 minutes, stirring constantly, until the tomato paste darkens slightly and becomes fragrant.
⏱️ 3 min
- 14
Return the browned meat to the pot. Add 1/2 cup rinsed yellow split peas, 3 pierced dried limes, 1/2 teaspoon cinnamon, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.
⏱️ 2 min
- 15
Pour in 3 cups water or beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the meat is tender and the split peas are cooked through. Adjust seasoning as needed.
⏱️ 120 min
- 16
To prepare the Ghormeh Sabzi Stew: Heat 3 tablespoons vegetable oil in a separate large pot or Dutch oven over medium-high heat. Add the beef or lamb cubes and brown on all sides. Remove meat and set aside.
⏱️ 10 min
- 17
Add the chopped yellow onion to the pot and sauté until softened and golden, about 8-10 minutes.
⏱️ 10 min
- 18
Add the finely chopped mixed fresh herbs to the pot. Sauté over medium heat for 15-20 minutes, stirring frequently, until the herbs are dark green and fragrant, and most of their moisture has evaporated. Be careful not to burn them.
⏱️ 20 min
- 19
Return the browned meat to the pot. Add 1/2 cup cooked red kidney beans (or rinsed canned beans), 3 pierced dried limes, 1 teaspoon turmeric, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.
⏱️ 2 min
- 20
Pour in 3 cups water or beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the meat is tender and the flavors have melded. Adjust seasoning as needed.
⏱️ 120 min
- 21
To prepare the Saffron Rice Garnish: If not already done, bloom 1/8 teaspoon ground saffron in 1 tablespoon hot water. Gently mix the bloomed saffron water with 1/4 cup cooked basmati rice.
⏱️ 5 min
- 22
Once the Tahdig is cooked, remove the pot from heat and let it rest for 5-10 minutes. This helps the crust release easily.
⏱️ 10 min
- 23
Carefully invert the pot onto a large serving platter to reveal the crispy Tahdig. If it sticks, run a knife around the edges to loosen it.
⏱️ 1 min
- 24
Cut the Tahdig into individual serving pieces.
⏱️ 2 min
- 25
Place a piece of Tahdig in each serving bowl.
⏱️ 1 min
- 26
For Gheymeh Tahdig: Spoon Gheymeh stew generously over the Tahdig. Top with prepared French fries and a sprinkle of saffron rice garnish.
⏱️ 1 min
- 27
For Ghormeh Sabzi Tahdig: Spoon Ghormeh Sabzi stew generously over the Tahdig. Top with a sprinkle of saffron rice garnish.
⏱️ 1 min
- 28
Serve immediately and enjoy the contrasting textures and rich flavors.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Persian Tahdig with Gheymeh and Ghormeh Sabzi
Ingredients
For the Tahdig (Crispy Rice)
- 2 cups basmati rice, rinsed thoroughly
- 8 cups water, for parboiling
- 2 tablespoons salt, for parboiling
- 1/2 cup plain yogurt, full-fat
- 1/4 teaspoon saffron, ground, bloomed in 2 tablespoons hot water
- 1/4 cup vegetable oil
- 2 tablespoons butter, melted
For the Gheymeh Stew
- 1 pound beef or lamb stew meat, cut into 1-inch cubes
- 1 yellow onion, large, chopped
- 1/2 cup yellow split peas (lappeh), rinsed
- 3 tablespoons tomato paste
- 3 dried limes (limoo amani), whole, pierced
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons vegetable oil
- 3 cups water or beef broth
- 2 cups French fries, prepared, for garnish
For the Ghormeh Sabzi Stew
- 1 pound beef or lamb stew meat, cut into 1-inch cubes
- 1 yellow onion, large, chopped
- 4 cups mixed fresh herbs, finely chopped (parsley, cilantro, fenugreek, leeks/scallions)
- 1/2 cup red kidney beans, dried, soaked overnight and cooked, or 1 can (15 ounces), rinsed
- 3 dried limes (limoo amani), whole, pierced
- 1 teaspoon turmeric
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 3 tablespoons vegetable oil
- 3 cups water or beef broth
For the Saffron Rice Garnish
- 1/4 cup basmati rice, cooked
- 1/8 teaspoon saffron, ground, bloomed in 1 tablespoon hot water
Instructions
- 1
Rinse 2 cups of basmati rice thoroughly under cold water until the water runs clear. This removes excess starch.
⏱️ 2 min - 2
In a large non-stick pot, bring 8 cups of water and 2 tablespoons of salt to a rolling boil. Add the rinsed rice and parboil for 7-10 minutes, or until the rice grains are elongated but still firm in the center (al dente).
⏱️ 10 min•🌡️ 212 - 3
Drain the parboiled rice in a colander and rinse gently with warm water to remove excess salt and starch.
⏱️ 1 min - 4
In a small bowl, combine 1/2 cup plain yogurt, 2 tablespoons of bloomed saffron water (from 1/4 teaspoon ground saffron), and 1/4 cup of the parboiled rice. Mix well. This mixture will form the crispy bottom layer of the Tahdig.
⏱️ 2 min - 5
Clean and dry the large non-stick pot. Add 1/4 cup vegetable oil and 2 tablespoons melted butter to the pot. Heat over medium-low heat.
⏱️ 1 min - 6
Spread the yogurt-rice mixture evenly over the bottom of the pot, creating a thin, even layer.
⏱️ 2 min - 7
Gently layer the remaining parboiled rice over the yogurt-rice mixture, forming a pyramid shape in the center of the pot.
⏱️ 2 min - 8
Make 3-4 holes in the rice with the handle of a wooden spoon to allow steam to escape during cooking.
⏱️ 1 min - 9
Cover the pot with a clean kitchen towel (or paper towels) placed under the lid to absorb moisture, then place the lid firmly on top.
⏱️ 1 min - 10
Cook the Tahdig on medium-high heat for 10 minutes to initiate the crust formation. Then, reduce heat to low and continue to cook for another 45-50 minutes, or until a golden-brown, crispy crust forms at the bottom. Avoid lifting the lid during this time.
⏱️ 60 min - 11
To prepare the Gheymeh Stew: Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef or lamb cubes and brown on all sides. Remove meat and set aside.
⏱️ 10 min - 12
Add the chopped yellow onion to the same pot and sauté until softened and golden, about 8-10 minutes.
⏱️ 10 min - 13
Stir in 3 tablespoons tomato paste and 1 teaspoon turmeric. Cook for 2-3 minutes, stirring constantly, until the tomato paste darkens slightly and becomes fragrant.
⏱️ 3 min - 14
Return the browned meat to the pot. Add 1/2 cup rinsed yellow split peas, 3 pierced dried limes, 1/2 teaspoon cinnamon, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.
⏱️ 2 min - 15
Pour in 3 cups water or beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the meat is tender and the split peas are cooked through. Adjust seasoning as needed.
⏱️ 120 min - 16
To prepare the Ghormeh Sabzi Stew: Heat 3 tablespoons vegetable oil in a separate large pot or Dutch oven over medium-high heat. Add the beef or lamb cubes and brown on all sides. Remove meat and set aside.
⏱️ 10 min - 17
Add the chopped yellow onion to the pot and sauté until softened and golden, about 8-10 minutes.
⏱️ 10 min - 18
Add the finely chopped mixed fresh herbs to the pot. Sauté over medium heat for 15-20 minutes, stirring frequently, until the herbs are dark green and fragrant, and most of their moisture has evaporated. Be careful not to burn them.
⏱️ 20 min - 19
Return the browned meat to the pot. Add 1/2 cup cooked red kidney beans (or rinsed canned beans), 3 pierced dried limes, 1 teaspoon turmeric, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.
⏱️ 2 min - 20
Pour in 3 cups water or beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the meat is tender and the flavors have melded. Adjust seasoning as needed.
⏱️ 120 min - 21
To prepare the Saffron Rice Garnish: If not already done, bloom 1/8 teaspoon ground saffron in 1 tablespoon hot water. Gently mix the bloomed saffron water with 1/4 cup cooked basmati rice.
⏱️ 5 min - 22
Once the Tahdig is cooked, remove the pot from heat and let it rest for 5-10 minutes. This helps the crust release easily.
⏱️ 10 min - 23
Carefully invert the pot onto a large serving platter to reveal the crispy Tahdig. If it sticks, run a knife around the edges to loosen it.
⏱️ 1 min - 24
Cut the Tahdig into individual serving pieces.
⏱️ 2 min - 25
Place a piece of Tahdig in each serving bowl.
⏱️ 1 min - 26
For Gheymeh Tahdig: Spoon Gheymeh stew generously over the Tahdig. Top with prepared French fries and a sprinkle of saffron rice garnish.
⏱️ 1 min - 27
For Ghormeh Sabzi Tahdig: Spoon Ghormeh Sabzi stew generously over the Tahdig. Top with a sprinkle of saffron rice garnish.
⏱️ 1 min - 28
Serve immediately and enjoy the contrasting textures and rich flavors.
⏱️ 1 min