Tahdig (Persian Crispy Rice)
Ingredients
- 2 cups basmati rice
- 2 teaspoons saffron
- 2 tablespoons water
- 1 tablespoon kosher salt
- 3 tablespoons oil
- 2 tablespoons salted butter
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Instructions
- In a medium bowl, submerge 2 cups of basmati rice in cold water. Using your fingers, agitate the rice. The water will be cloudy; discard it, leaving the wet grains behind. Repeat this process until the water appears to run clear.,Fill the bowl with water again, coming 2 inches above the grains, and leave the rice to soak for at least 30 minutes or up to 4 hours.,The minimum soak time will depend on what brand of rice you use: soak Tilda for at least 30 minutes, Daawat and Royal for 1 hour, and Zebra for 1 to 2 hours.,Simply Recipes / Tara Omidvar,Simply Recipes / Tara Omidvar
- Grind the saffron into a fine powder using a mortar and pestle. Combine the saffron powder and boiling water in a small bowl and set aside.,Simply Recipes / Tara Omidvar,Simply Recipes / Tara Omidvar
- In a large pot, add about 1 tablespoon salt and fill about 2/3 with water, as if you were cooking pasta. There should be enough water in the pot for the rice to cook freely, and the water should taste lightly salty. Bring to a rolling boil.,Meanwhile, drain the soaked rice and discard the soaking water. Add the drained rice to the pot. Boil for 5 to 7 minutes, or until the rice is al dente (cooked on the outside and slightly crunchy in the middle).,The exact timing will vary from brand to brand. Keep a vigilant eye on your rice and keep checking it every couple of minutes.,Drain the rice well in a mesh colander and run cool water over it so it stops cooking.,Simply Recipes / Tara Omidvar,Simply Recipes / Tara Omidvar,Simply Recipes / Tara Omidvar
- In an 8 or 9-inch nonstick pot with a lid, add the oil and the saffron water and a few serving spoons of rice at a time to coat with the oil and saffron water. Keep combining rice with the oil and saffron water, and, using a spatula, form an even layer of saffron-infused rice in the bottom and partially up the sides of the pot, approximately 3/4-inch in thickness. Depending on the size of your pan, this will be 3/4 cup to 1 1/2 cups of rice. This is what will magically transform into the golden, crispy crust.,Add the rest of the parboiled rice on top of the saffron-infused rice in an even layer without stirring it. Using the handle of a wooden spoon, create 4 to 6 indentations in the rice, making sure you do not disturb the bottom layer. Dot the holes with butter.,Simply Recipes / Tara Omidvar,Simply Recipes / Tara Omidvar,Simply Recipes / Tara Omidvar
- Stretch a clean, dry tea towel over the top and add the lid. This will help prevent steam from escaping. Tie the corners of the tea cloth together on top of the pot’s lid.,Turn the burner to medium-high heat and let the rice sizzle for 5 minutes (make sure it doesn’t burn; do not turn the heat to high). After 5 minutes, decrease the heat to the lowest setting and allow the rice to cook until it is cooked through, about 20 more minutes. This will vary according to the pan you are using and the intensity of heat of your burner.,If you’re not sure if the rice is done, taste a grain from the top to see if it is cooked. Then carefully use a spatula to slightly lift the rice from the side of the pan and peek at the bottom. The grains at the bottom should be a deep golden color and crisp.,Simply Recipes / Tara Omidvar,Simply Recipes / Tara Omidvar
- When ready, remove the pot from the burner and allow it to rest for 10 minutes with the lid on. Remove the lid and place a large platter over the top of the pot. Very carefully flip the rice onto the plate. Serve.,Tahdig is all about the crunch, so it is best eaten hot and steaming. You can store it for 3 days in the refrigerator in an airtight container, but you will lose the crunch.,Reheat in the microwave or in a saucepan. Sprinkle with a bit of water, cover with a lid, and reheat on low heat until warmed through, 8 to 10 minutes.,Love the recipe? Leave us stars below!,Simply Recipes / Tara Omidvar,Simply Recipes / Tara Omidvar
Source
Original recipe: View Original