California Tahdig Recipe

Soak and rinse rice

Rinse the basmati rice under cold water until the water runs mostly clear. Transfer rice to a bowl, cover with 3 cups cold water and 1 tsp fine sea salt. Soak for 30 minutes to 1 hour, then drain thoroughly in a fine mesh sieve.

Bloom saffron

Place saffron threads in a small bowl and pour 2 tablespoons hot (not boiling) water over them. Stir and let bloom for 5–10 minutes. If using turmeric for additional color, stir it into the saffron infusion.

Par-cook rice

Bring 3 cups cold water to a boil in a medium saucepan. Add the drained rice and boil, uncovered, for 5–6 minutes until rice is slightly softened but still has a bite (al dente). Drain rice well in a fine mesh sieve and return to the pot.

Prepare tahdig base

In the same saucepan over low heat, melt 3 tablespoons unsalted butter with 2 tablespoons neutral oil. Stir in 1 tablespoon Greek yogurt (this helps bind and crisp the tahdig). Pour in the bloomed saffron (and turmeric if used) and mix to combine. Spread the butter-oil-saffron mixture evenly across the bottom of the pan.

Assemble and steam

Pile the drained par-cooked rice into the pan on top of the saffron butter layer, shaping it into a loose mound. Using the back of a spoon, make several deep indentations in the rice to allow steam to escape. Wrap the pan lid in a clean kitchen towel (or place a tight-fitting lid) and set over the lowest heat. Steam for 25–35 minutes, until the bottom crust is deep golden-brown and crisp and the rice on top is fully cooked and fluffy.

Release tahdig

Remove from heat and let rest 5 minutes. To unmold, run a thin spatula around the pan edge, invert a large plate over the pan, then flip the pan and plate together so the tahdig releases onto the plate with the crispy side up. If needed, slide the rice down onto a second platter, revealing the crisp tahdig. Use a sharp knife to cut portion-sized segments of the crisp crust.

Gently rinse uni lightly if needed and pat dry. In a small bowl, gently fold 6 pieces of uni with 2 tablespoons cold heavy cream, 1 teaspoon fine sea salt and 1 teaspoon lemon juice until creamy but still slightly textured. Taste and adjust salt or lemon a tiny amount; the dressing should be rich, silky and briny. Keep chilled until plating.

Arrange thin slices of sashimi-grade yellowtail on a chilled tray or plate. Lightly brush each slice with a tiny amount of extra-virgin olive oil and, if desired, a drop of light soy sauce for depth (about 1 tsp total across the fish). Sprinkle 1/2 tsp sea salt evenly across the fish. Let rest 1–2 minutes to allow the seasoning to penetrate.

Just before serving, spoon small quenelles or dollops of smoked trout roe onto the yellowtail slices, distributing the 2 tablespoons of roe among the fish portions so each bite gets a pop of smoked roe.

If using preserved yuzu paste or chopped preserved yuzu, taste and gently fold 1 teaspoon into the uni dressing if desired for extra citrus-umami, or reserve to dot directly on finished plates. Keep microgreens and scallions fresh and dry. Toast 1 teaspoon sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant; cool.

Portions: This recipe makes about 4 servings.

Place a segment of crispy saffron tahdig on each serving plate, crisp side up. Spoon or pipe a tablespoon of the uni dressing on top or next to the tahdig so the heat of the rice warms the uni slightly without melting it completely.

Lay 2 oz (about 2–3 slices) of the seasoned yellowtail across or beside the tahdig. Dot the preserved yuzu in tiny pinches on the yellowtail and on the uni dressing (use the reserved 1 tsp), distributing bright citrus notes.

Top a few yellowtail slices with small amounts of smoked trout roe so each portion has bursts of smoky, briny flavor. Scatter microgreens and thinly sliced scallions over the plate, and sprinkle the toasted sesame seeds for texture.

Finish with a light drizzle (about 1 tsp total divided among plates) of neutral finishing oil to add gloss and a final pinch of flaky sea salt if desired. Serve immediately with lemon wedges on the side for those who want extra acidity.