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How to make Persian Rice with Tahdig - one of my favorite ways of eating rice

Turmeric and Saffron: The Art of Making Persian Tah-Dig

Rice and Tah-digIngredients:Serves 4-6 2 cups long grain (basmati) rice 2 tablespoons butter 2 tablespoons vegetable oil 1/2 teaspoon powdered Saffron dissolved in 2-3 tablespoons of hot water Salt WaterMethod:

  1. Wash the rice with cool water a few times. Soak in 4 cups of water, add 2-3 tablespoons of salt and set aside for couple of hours.
  2. In a large non-stick pot that has a tight fitting lid, bring 4 cups of water to a rapid boil. 
  3. Drain the soaked rice and pour into the pot. Bring the water back to a boil on medium-high heat for about 10 minutes. Test to see if the rice is ready. Rice should be firm in the center and soft on the outside. Drain the rice in a fine mesh colander and rinse with cool water a few times.
  4. Place a heavy bottom non-stick pot on a medium to high heat stove top. Add butter/oil and a tablespoon of liquid saffron, wait for a few minutes until it heats up, move the pan in a circular motion or use a wooden spoon to cover the bottom evenly with oil. 
  5. Remove from heat and scoop in some rice into the pot, coat the entire area, and pour in the rest of the rice.
  6. Build into a pyramid shape. Poke 3-4 holes into the dome with the handle of the wooden spatula. Place the pot back on the stove on medium-high heat, uncovered. 
  7. Wait about 10-15 minutes or until steam starts coming out of the pot. 
  8. Gently sprinkle a cup of water over rice and put the lid back on the pot tightly. 
  9. Lower heat to a medium-low setting and cook for about 50-60 minutes. 
  10. It is very customary to cover the lid with a kitchen towel or 2-3 layers of thick paper towels to prevent the moisture from going back in the pot. Nowadays, there are fabric lid coverings especially made for this purpose in Iran. I do recommend using it for making a perfect tah-dig.

To serve tah-dig first serve the rice on a platter. Gently mix some of the rice with the dissolved saffron and arrange it nicely on top. Remove the tah-dig with a spatula and cut into small pieces. The only problem or draw back is that there is usually not enough tah-dig to go around.  Being the fifth kid out of six children, I know how that feels growing up, fighting over the last piece of tah-dig on the dinner table. That's called preparation for life! Enjoy!

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This sounds awesome, btw.

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