Tahdig with Carrots, Parsnips and Beetroots

Video and recipe by Bita’s Kitchen on social media

“Fall season is officially here, so let’s make one of my favorite Tahdigs made of carrots, parsnips, and beetroots.” – Bita Milanian (Bita’s Kitchen)


Recipe & Ingredients:

  1. Put a little bit of grapeseed oil or avocado oil at the bottom of your nonstick pot
  2. Add some saffron water that you have brewed previously
  3. Toss in your thawed out carrots, parsnips and beetroots
  4. Season it with some salt. Toss it all together so it’s coated with your saffron and oil mixture.
  5. Make sure you flatten it out at the bottom of your pan, then top it off with your parboiled basmati rice until you have covered your entire base.
  6. Add some saffron water, drizzle of grapeseed oil and let it cook for about 45 minutes to an hour on low to medium heat.
  7. Flip your Tahdig on a plate.
  8. Top it off with some barberries and some caramelized onions.

Similar Articles to This Post