THĀDIGI BATTA
4-6
2 Std.
| Ingredients | Number |
|---|---|
| sticky rice | 500 g |
| saffron threads | 1 tsp |
| barberries | 1 handful |
| chopped pistachios | 1 handful |
| rapeseed oil | 1.5 tbsp |
| salt | 1 tbsp + 1 sp |
| vegan butter | 1-2 tbsp |
| Tomato and onion salad: | |
| cherry tomatoes | 250 g |
| onion | 1 (small) |
| lemon | 1 |
| parsley | 8 g |
| sumach | 1 tsp |
| salt | to taste |
| Plant-based meat alternative: | |
| plant-based meat (e.g., chicken-style) | 200-400 g |
| rapeseed oil | 1 tbsp |
| cumin | 1 sp |
| salt & pepper | to taste |
| Also: | |
| unsweetened soy yogurt |
"A combination of soft, aromatic and crispy"
I love the flavor of saffron and the creamy texture of sticky rice – so I thought: why not combine the two? That’s the beauty of creating recipes – bringing your own preferences to life, trying out new things, and in the end being rewarded with something truly unique. And that’s how Thādigi Batta came to be: a savory, saffron-infused sticky rice dish with an irresistible crispy crust.
In case you’re wondering about the name: Thādigi means “bottom of the pot” in Dari and refers to the crispy, golden crust that forms at the bottom of the rice pot. It’s one of the most coveted parts of Afghan and Persian cuisine – whoever gets it on their plate is considered lucky! Batta, on the other hand, stands for “savory sticky rice”.
The contrast between the soft, fragrant sticky rice and the golden, lightly toasted saffron crust makes this dish a true highlight on the plate. It’s best served with a fresh tomato-onion salad seasoned with sumac, creamy unsweetened soy yogurt, and hearty, spiced plant-based meat – a perfect harmony of textures and flavors.
PERSONAL RECOMMENDATION
For an extra flavor kick, I highly recommend not skipping the barberry-pistachio mix! The barberries add a slightly tart note that pairs wonderfully with the buttery sweetness of the pistachios. This combination not only adds a visual appeal but also a flavorful wow factor – definitely give it a try!
Pro tip: To get the perfect crust, be sure to use a non-stick pot!
PREPARATION
- Prepare the rice: Wash the rice thoroughly. In a pot, bring 1.5 liters of water with oil and salt to a boil. Add the sticky rice and cook over medium heat for about 20 minutes.
- Make the saffron mixture: While the rice is cooking, grind the saffron with 1 teaspoon of salt in a mortar until fine. Add 2 tablespoons of water, stir, and let it steep for 10 minutes.
- Drain and mix the rice: Drain the rice. Mix one-third of the rice with the saffron mixture and set the rest aside.
- Fry the Thādigi: Add some oil to a non-stick pot. Spread the saffron rice evenly on the bottom of the pot, then layer the rest of the plain rice on top. Use a knife to make small holes in the rice without touching the bottom. Let the rice fry for 3–5 minutes over medium heat.
- Steam: Reduce the heat to low, wrap a clean kitchen towel around the lid of the pot, and cover it. Let the rice steam on low heat for about 60 minutes.
- Prepare the salad: Slice the tomatoes into thin rings, dice the onion, and chop the parsley. Mix everything in a bowl with sumac, lemon juice, and salt.
- Fry the plant-based meat: Brown the plant-based meat in oil and season with cumin, salt, and pepper.
- Prepare the topping: About 15 minutes before the rice is done, chop the pistachios. Heat vegan butter in a pan, toast the barberries for 1 minute, then add the pistachios. Fry everything for another minute and set aside.
- Serve: Place a flat surface on the pot and carefully flip the rice. Sprinkle the barberry-pistachio mixture on top.
- Finish: Serve Thādigi Batta with the salad, unsweetened soy yogurt, and the plant-based meat, and enjoy.