Persian Crispy Rice // Tahdig
Serves 1
Directions
- 1Wash and drain the rice 3 times or until the water is not cloudy.
- 2Fill a large pot with water (about 10 cups) to boil with 2 tbsp of salt. Once boiling, add the washed rice and turn to low-medium heat.
- 3Boil the rice for 6-7 minutes, so that it is half cooked, then drain in a colander and rinse with cold water.
- 4In a non-stick pot, oil the bottom with 3-4 tbsp of oil. If using saffron, mix 1/6 teaspoon ground saffron with 2 tbsp of boiling water and let it sit for 2-3 mins.
- 5Add the saffron water into the oil on the bottom of the pot and brush to combine.
- 6Add the half-cooked rice in, spoon by spoon. Create a mound shape by pulling up the sides of the rice, then poke some holes into the rice mound to allow steam to escape.
- 7Wrap the lid of the pot in a dishcloth or a damkoni and set on the pot.
- 8Add in 1/6 cup of boiling water to the rice.
- 9Set the heat to medium for 5 minutes.
- 10Turn the heat to low and cook for 45 minutes to 1 hour.
- 11Take the pot off the heat for a few minutes before flipping onto a platter.
Ingredients
- 3 cup basmati rice
- 2 tbsp himalayan salt
- 1/6 tsp saffron
- 3 tbsp vegetable oil
Equipment
potcolanderbrushdamkoniplatter
Tips
- Wash rice until water runs clear.
- Check rice doneness by pressing a grain between your fingers; it should still be a little hard in the center.
- If the tahdig is stuck when trying to flip, run the bottom of the pot under cold water.
- Enjoy with rice and any persian stew (khoresht).
