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Tahdig with Herb Turkey

If you love a crispy rice crust, you need to try this easy Tahdig with Herb Turkey. Using U.S.-grown jasmine rice because it’s the perfect fuel for your mind and body, plus, it’s packed with over 15 essential vitamins and minerals. It’s easy, delicious, and seriously comforting.

Recipe by Valerie @mydigitalkitchen





Yield
12 servings
Prep Time
10 min
Cook Time
40 min
Total Time
50 min


Ingredients

  • 2 cups (400 g) U.S. Jasmine Rice
  • 4 cups (1 L) water
  • 1 teaspoon (6 g) kosher salt
  • 1 egg
  • 2 teaspoons (4 g) ground turmeric
  • ¼ cup (60 g) plain yogurt
  • A pinch of saffron (bloomed in 4 tablespoons warm water)
  • A pinch of salt
  • 1 tablespoon (15 mL) avocado oil
  • Chopped parsley, for topping
  • Cooked ground turkey, served on the side 

Directions

  1. Place 2 cups of U.S. Jasmine Rice in a fine-mesh strainer. Rinse it thoroughly under cold running water, until the water runs completely clear.  
  2. In a large pot, bring the 4 cups of water and 1 teaspoon of kosher salt to a rolling boil. Add the rinsed rice and cook for about 6 to 8 minutes. You want the grains to be al dente. Drain immediately. 
  3. In a medium bowl, whisk together the egg, ground turmeric, yogurt, bloomed saffron water, and a pinch of salt until smooth. Gently fold in about 1 cup of the parboiled rice until evenly coated.  
  4. Coat the bottom of a heavy-bottomed, non-stick pot or skillet with oil. Spread the yogurt-rice mixture firmly and evenly across the bottom to create your crust layer. Mound the remaining white parboiled rice on top in a pyramid shape. Poke a few holes in the rice mound with the back of a spoon to let steam escape. 
  5. Cover the pot tightly with a lid wrapped in a clean kitchen towel (to absorb moisture). Cook on medium-high heat for 5 minutes to set the crust, then drop the heat to low and let it steam for 30-40 minutes. 
  6. Place a large serving platter upside down over the pot, and confidently flip it over in one swift motion. The Tahdig should be released as a beautiful, crispy cake. 
  7. To Serve: Top the golden crispy crust generously with the chopped parsley, and serve the cooked ground turkey. 

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