Persian Tah Dig with Saffron & Broad Beans Recipe | Abel & Cole
Persian Tah Dig with Saffron & Broad Beans
Clock Image
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.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
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.

This recipe is from