How to make Persian Rice with Tahdig - one of my favorite ways of eating rice
Gammy Dodger stashed this in Things that should get eaten
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:
- 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.
- In a large non-stick pot that has a tight fitting lid, bring 4 cups of water to a rapid boil.
- 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.
- 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.
- Remove from heat and scoop in some rice into the pot, coat the entire area, and pour in the rest of the rice.
- 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.
- Wait about 10-15 minutes or until steam starts coming out of the pot.
- Gently sprinkle a cup of water over rice and put the lid back on the pot tightly.
- Lower heat to a medium-low setting and cook for about 50-60 minutes.
- 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!