Tahdig is a fun, colorful, crunchy rice dish iconic to Persian cooking. While not extremely difficult it is particular in it's preparation. You want to cook it enough that it releases in one piece, if it doens't, like, erm, mine did the first time, don't worry too much, it will still taste just as delicious.

2 c. basmati rice
salt, lots
2 Tbsp. butter
2 Tbsp. olive oil
1/4 tsp. saffron

Bring a large pot of water to a boil with a lot of salt. 

In a colander rinse the rice really well until the water no longer runs cloudy. Put in to the boiling water and cook for 6-8 minutes or just until the rice is almost al dente but still crunchy. Drain.

Combine the saffron and a tablespoon of boiling water and allow to sit for 5 minutes.

Meanwhile melt together the butter and oil. Stir in the saffron water and set aside.

In a medium pan with a tight fitting lid add a spoonful of the butter mixture and place the pan on medium high heat. Add several spoonfuls of rice and drizzle with some of the butter mixture. Keep adding rice and butter mix until all of both are in the pot. Shape the rice in to a cone and pierce all the way to the bottom with a wooden spoon. 

Place a clean towel on top and add the lid. on top making sure it's on securely. Bring the sides up over the top of the lid so they don't catch on fire. Cook over medium low heat for 10 minutes. Reduce the heat to low and leave without disturbing for 40 minutes. 

Remove from the heat, remove the lid, and place a a lid over the top of the pot. Grab the sides of the plate and the pot and flip it over. The rice should release. Remove the pot and serve.


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