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Crispy Persian Rice (Tahdig)

yield: 7 total time: 40 minutes

Ingredients

3 cups basmati rice rinsed
2 1/2 tablespoons kosher salt divided
2 tablespoons boiling water
1 pinch saffron threads crushed
1 cup yogurt whole
1 stick unsalted butter melted

Nutrition

Calories : 420 calories
Carbohydrate : 65 grams
Cholesterol : 40 milligrams
Fat : 15 grams
Fiber : 1 grams
Protein : 7 grams
SaturatedFat : 9 grams
Sodium : 2580 milligrams
Sugar : 1 grams

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