Persian Tah Dig with Saffron & Broad Beans Recipe | Abel & Cole
Persian Tah Dig with Saffron & Broad Beans
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Prep: 20 mins
Cook: 1 hr
Tah Dig means ‘bottom of the pot’, which is the best bit of this dish. Dig in for a layer of saffron flavoured rice that crisps up and gives this dish a delicious crunchy finish.
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737 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A 200g bag of white basmati rice
  • 1 egg
  • A 150g pot of yogurt
  • A pinch of saffron powder
  • 2 onions
  • 2 large handfuls of baby leaf spinach
  • A 600g bundle of broad beans
  • A handful of flat leaf parsley
  • A 200g punnet of heirloom tomatoes
  • A handful of dill
From your kitchen
  • 4 tbsp olive oil
  • Sea salt and freshly ground pepper
  • 300ml boiling water
You'll need
  • Pan with a lid
  • Measuring jug
  • Large frying pan
  • Deep ovenproof pan with a lid
Step by step this way
  • 1.

    Rinse the rice under cold water. Tip into a pan. Pour in 300ml boiling water. Cover. Bring to the boil. Turn the heat right down. Simmer for 6 mins till all the water is absorbed. Take off the heat. Steam, lid on, for 2-4 mins till the rice is cooked.

  • 2.

    Separate the egg and place the yolk in a bowl with 2 tbsp of the yogurt, a pinch of saffron powder and some seasoning. Add two-thirds of the cooked rice. Heat your oven to 180ºC/Fan 160ºC/Gas 4.

  • 3.

    Peel and finely slice the onions. Add half to a large frying pan with 1 tsp olive oil. Cook gently for 5 mins. When they’re soft, add the spinach. Cook till wilted. Pod the broad beans and add them to the pan. Cook for 1 min, then season.

  • 4.

    Heat 3 tbsp olive oil in a small ovenproof pan. Add the remaining onions. Cook for 5 mins. Add the parsley leaves to the pan. Spoon in the saffron yogurt rice. Press the rice down with the back of a spoon. Cook for another 10 mins on a low heat.

  • 5.

    Carefully brush 1 tsp oil up the sides of the pan. Tip in the spinach and broad bean mix and flatten it. Add 1 tbsp yogurt to the remaining rice then place on top, pressing down. Put a lid on the pan and put it in the oven for 40 mins.

  • 6.

    While the rice cooks, roughly chop the tomatoes and dill. Mix with 1 tsp oil and season.

  • 7.

    Carefully place a plate or board on the top of the rice pan. Flip over and the rice should come out ina ‘cake’. Serve with the tomato salad and the remaining yogurt.