Tahdig (persian Rice With Golden Crust)
Tahdig is a beloved Persian rice dish known for its crispy golden crust, which forms at the bottom of the pot during cooking. This crunchy layer adds a delightful texture to the fluffy rice and is a favorite part of the meal for many. Here's how to make this delicious Caspian cuisine classic at home.
Ingredients
- 2 cups basmati rice
- 4 tablespoons vegetable oil
- 1/2 teaspoon saffron threads
- 1/4 teaspoon ground turmeric
- Salt to taste
Instructions
- Rinse the basmati rice until the water runs clear, then soak it in water for 30 minutes.
- In a small bowl, dissolve the saffron in 2 tablespoons of hot water.
- Fill a large pot with water and bring it to a boil. Add the soaked rice and cook for 6-7 minutes, stirring occasionally. The rice should be parboiled and still firm in the center.
- Drain the rice and rinse it with cold water to stop the cooking process. Set aside.
- In the same pot, heat the vegetable oil over medium heat. Stir in the ground turmeric and a pinch of salt.
- Place a layer of parboiled rice in the pot, then drizzle some saffron water over it. Repeat the layers, forming a pyramid shape.
- Cover the pot with a clean kitchen towel and a lid. Cook over low heat for 30-40 minutes to allow the tahdig to form.
- Once the tahdig is ready, carefully invert the pot onto a serving platter to reveal the golden crust.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 45g
- Protein
- 4g
- Fat
- 2g
Supplies
Large pot Clean kitchen towel Lid
Tools
Knife Small bowl
Serving suggestions
Serve the Tahdig alongside a protein such as chicken, lamb, or fish, and a side of yogurt or salad.
Tips & tricks
To achieve a perfect tahdig, it's important to keep the heat low and allow enough time for the crust to form without burning.
Cost
$8