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Herby tahdig with trout and preserved lemon yoghurt

Crisp herby tahdig meets tender trout in every bite of rice.
Saffron yoghurt with preserved lemon adds a bright, creamy zing.
Golden, fragrant, and comforting hot or warm—just scoop and dig in.

dinner ⏱ 90 min 650 kcal / portion 85.0 g carbs / portion (estimated) fishmilk 🔗 Original source

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Herby tahdig with trout and preserved lemon yoghurt
v5 · rb0e705f985 20260727Z1751 Herby Tahdig 🎉 400 g basmati rice 1 piece onion 150 g ghee 750 g spinach 350 g greek-style yoghurt 460 g trout 6 tsp salt 1 piece preserved lemon fine sea salt to taste 1 piece parchment paper 1 piece wooden spoon 1 piece foil 120 g picked herbs ⏳ ⏱ 2-8 h soak the basmati rice then drain well and rinse under cold water then leave to drain at least 15 minutes 🍳 ⏱ 4 min bring water to a boil and season with salt then simmer the rice until slightly al dente then drain and rinse 🍳 ⏱ 5 min cook the onions with ghee and salt until softened 🍳 ⏱ 1 min stir in ground coriander and ground cumin and cook 🍳 ⏱ 5 min stir in spinach and cook to dry out any moisture then cool ⏳ set aside of the rice in a bowl and keep the remaining rice separate 🌀 mix chopped herbs, spring onions and salt into the remaining rice without breaking grains 🌀 mix the saffron water, yoghurt, and melted ghee into the reserved rice line the saucepan base with parchment paper slightly larger than the pan press the saffron rice mixture into the base and up to 2 cm up the sides of the pan 🍽 spread half the herb rice mixture on top in an even layer 🍽 top with half the spinach mixture leaving a one inch border around the edges 🍽 place the trout on top of the spinach parcel ⏳ cover with the rest of the spinach to create a parcel 🍽 top with the remaining herb rice to create a slight dome without pressing down 🍳 make eight holes around the edges using the wooden spoon handle to allow steam to escape avoiding the trout 🍽 pour over the remaining ghee and tightly cover the pan with foil 🍳 ⏱ 9 min cook on medium high heat 🍳 ⏱ 20 min reduce to low and cook 🍳 ⏱ 5 min remove foil off the heat and check fish by inserting the handle into the centre; if resistance, re-cover and cook ⏳ ⏱ 5 min rest the tahdig with foil off before serving 🌀 mix the remaining yoghurt with preserved lemon then place in a serving bowl 🍽 top the yoghurt with the reserved picked herbs 🍳 pat the rice down to lightly compress then invert the tahdig onto an upside down plate using a heat proof cloth 🍽 serve the tahdig with yoghurt alongside 1 tsp ground coriander 1 tsp ground cumin 40 g coriander leaves 40 g dill leaves 40 g parsley 80 g spring onion ⅛ tsp saffron threads 25 ml hot water 40 g 360 g 1¾ tsp 50 g 1¾ tsp ground coriander, ground cumin spinach coriander leaves, dill leaves, parsley, spring onion 1¾ tsp salt saffron threads, hot water 175 g greek-style yoghurt 50 g ghee trout 0.5 pieces wooden spoon 50 g ghee 0.5 pieces foil 0.5 pieces wooden spoon 0.5 pieces foil 175 g fine sea salt
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Preparation steps

  1. soak the basmati rice 2-8 hours then drain well and rinse under cold water then leave to drain at least 15 minutes
  2. bring water to a boil and season with salt then simmer the rice 4 minutes until slightly al dente then drain and rinse
  3. cook the onions with ghee and salt until softened about 5 minutes
  4. stir in ground coriander and ground cumin and cook for 1 minute
  5. stir in spinach and cook about 5 minutes to dry out any moisture then cool
  6. set aside of the rice in a bowl and keep the remaining rice separate
  7. mix chopped herbs, spring onions and salt into the remaining rice without breaking grains
  8. mix the saffron water, yoghurt, and melted ghee into the reserved rice
  9. line the saucepan base with parchment paper slightly larger than the pan
  10. press the saffron rice mixture into the base and up to 2 cm up the sides of the pan
  11. spread half the herb rice mixture on top in an even layer
  12. top with half the spinach mixture leaving a one inch border around the edges
  13. place the trout on top of the spinach parcel
  14. cover with the rest of the spinach to create a parcel
  15. top with the remaining herb rice to create a slight dome without pressing down
  16. make eight holes around the edges using the wooden spoon handle to allow steam to escape avoiding the trout
  17. pour over the remaining ghee and tightly cover the pan with foil
  18. cook on medium high heat 9 minutes
  19. reduce to low and cook a further 20 minutes
  20. remove foil off the heat and check fish by inserting the handle into the centre; if resistance, re-cover and cook a further 5 minutes
  21. rest the tahdig for 5 minutes with foil off before serving
  22. mix the remaining yoghurt with preserved lemon then place in a serving bowl
  23. top the yoghurt with the reserved picked herbs
  24. pat the rice down to lightly compress then invert the tahdig onto an upside down plate using a heat proof cloth
  25. serve the tahdig with yoghurt alongside

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