Tahdig (Crispy Rice) - Middle Eastern Recipe

Tahdig (Crispy Rice)

🌍 Middle Eastern, Iran Difficulty: ●●●○○

Tahdig (literally "bottom of the pot") is one of Iran's most beloved foods; the ability to produce a perfect golden crust is a point of family pride.

Ingredients

• 400 g basmati rice
• 2 tbsp salt (for soaking)
• 60 ml vegetable oil or melted butter
• ½ tsp saffron, dissolved in 3 tbsp hot water
• 1 medium potato, sliced into thin rounds (for potato tahdig variant)
• Salt to taste

Method

1. Rinsing — Rinse rice in cold water until water runs clear; soak in salted cold water for at least 30 minutes.
2. Step 2 — Bring large pot of salted water to boil; drain soaked rice and parboil for 5–7 minutes until grains have just started to soften but are still firm in the center.
3. Draining — Drain; taste for doneness — it should be al dente.
4. Heating — Heat oil in bottom of non-stick pot over medium heat; swirl to coat.
5. Step 5 — For potato tahdig: layer potato rounds in oil-coated bottom.
6. Step 6 — Spoon parboiled rice gently into pot in pyramid shape; do not pack.
7. Draping — Drape a clean kitchen towel under the lid; place lid on pot. This absorbs steam.
8. Cooking — Cook on medium-high heat 3 minutes to start the crust, then reduce to very low heat.
9. Cooking — Cook 35–45 minutes on low heat.
10. Drizzling — Drizzle saffron water over rice; allow to sit 5 minutes off heat.
11. Step 11 — Invert onto large plate in one dramatic motion; the golden crust should come out whole.

Tags: basmati rice, vegetable oil or melted butter, saffron, potato, salt to taste · Source: Brittani's Almanac