Tahdig (Crispy Persian Rice)
Indulge in the crispy, golden delight of Tahdig, a Persian rice recipe that will transport your taste buds to the vibrant streets of Iran.
Servings 4 People
Calories 352kcal
Equipment
- 1 Cooking Pot
Ingredients
- 1 cup Basmati rice: Choose long-grain basmati rice for its aromatic and fluffy texture.
- 1 tsp Saffron threads: This expensive spice adds a beautiful golden color and a distinct flavor to the Tahdig.
- 4 tbsp Butter: Use unsalted butter to enhance the richness of the crust.
- 1 tbsp Vegetable oil: A small amount of vegetable oil is essential for achieving a crispy crust.
- 1 tsp Salt: Season the rice with salt to enhance its flavor.
- 4 quarts Of Water: Use water to cook the rice to perfection.
- 1 tbsp Milk
- ½ cup Dried raisins
- ½ Orange Grated for zest
- ¼ tsp Ground cinnamon
- 2 tbsp Pistachios to garnish
Instructions
- Rinse the rice thoroughly under cold water until the water runs clear. This helps remove excess starch and prevents the rice from sticking together.
- Soak the rice in cold water for 30 minutes. This step ensures that the grains cook evenly and become fluffy.
- In a large pot, bring water to a boil. Add salt and the soaked rice. Cook the rice until it is parboiled, which means it is partially cooked but still has a slight bite to it. Drain the rice and set it aside.
- In the same pot, melt butter and vegetable oil over medium heat. Add saffron threads, milk, raisins, cinnamon, orange zest and let them infuse the fat, releasing their vibrant color and aroma.
- Carefully spread a layer of the parboiled rice on the bottom of the pot. This will form the base of the Tahdig.
- Add the remaining rice, gently shaping it into a pyramid or dome shape. This helps create a space for the crust to form at the bottom.
- Cover the pot with a clean kitchen towel or a tight-fitting lid to trap the steam. This will ensure that the rice cooks evenly and becomes tender.
- Reduce the heat to low and let the rice cook for 30-40 minutes. The steam will create a crispy crust at the bottom, while the top layer of rice becomes fluffy and fragrant.
- Once the rice is ready, remove the pot from the heat and let it rest for a few minutes. This allows the flavors to meld together and the crust to set.
- To serve, carefully invert the pot onto a serving platter, allowing the crispy crust to come out first. The golden crust will be a delightful surprise for your guests.
- Optional: Garnish with Pistachios
Notes
Tips and tricks for achieving the perfect Tahdig
- Use a non-stick pot or a pot with a thick bottom to prevent the rice from sticking and burning.
- Adjust the heat carefully to ensure that the crust doesn't burn. Cooking the rice on low heat for a longer time will yield the best results.
- For an extra layer of flavor, add thinly sliced potatoes or bread to the bottom of the pot before adding the rice. This creates an additional crispy layer.
- Experiment with different spices and herbs to customize the flavor of your Tahdig. Cumin, turmeric, and dried rose petals are popular options.
- Don't be afraid to get creative with the toppings. Garnish your Tahdig with toasted nuts, dried fruits, or fresh herbs for added visual appeal and flavor.
Nutrition
Serving: 160g | Calories: 352kcal | Carbohydrates: 40g | Protein: 4g | Fat: 19g