Crispy Persian Tahdig

Name: Crispy Persian Tahdig
Total time: 45 min
Cuisine: Indian
Ingredients: 3 cups long grain basmati rice; 1 teaspoon pink himalayan salt; 4.5 cups filtered water; 0.25 teaspoon saffron; 0.25 teaspoon turmeric; 0.5 cup avocado oil; 2 tablespoons salted butter, cubed

45m

Serves 1

instagram.com

Crispy Persian Tahdig

instagram.com

45m

Serves 1

Directions

1Place the rice in a large pot and fill it with cold water.
2Swirl the rice with your hand, then drain the water. Repeat this process two more times until the water runs clear.
3Let it sit for an hour.
4Add rice to a large pot with 4½ cups water and salt.
5Place on the stove to parboil over medium/high for 5-7 minutes.
6The rice should be soft on the outside but slightly hard on the inside. Then drain.
7Whisk together 2 tablespoons of hot water, saffron, turmeric, and oil.
8Pour half the mixture into the bottom of a non-stick pot.
9Add the parboiled rice and pat down.
10Using the handle of a wooden spoon, create a few holes in the rice.
11Pour the remaining saffron water over the rice.
12Add butter on top.
13Wrap a kitchen towel over the lid so the water doesn’t drip back on the rice.
14Cook on medium heat for 45 minutes, until the rice turns crispy on the bottom.
15Flip the pot for the grand reveal.

Ingredients

3 cups long grain basmati rice
1 teaspoon pink himalayan salt
4.5 cups filtered water
0.25 teaspoon saffron
0.25 teaspoon turmeric
0.5 cup avocado oil
2 tablespoons salted butter, cubed

Equipment

PotStrainerMeasuring cupWooden spoonKitchen towel

Tips

The rice should be soft on the outside and slightly hard on the inside.
Wrap a kitchen towel over the lid to prevent water from dripping back onto the rice.

Crispy Persian Tahdig

45m

Serves 1

instagram.com

Crispy Persian Tahdig

instagram.com

45m

Serves 1

Directions

1Place the rice in a large pot and fill it with cold water.
2Swirl the rice with your hand, then drain the water. Repeat this process two more times until the water runs clear.
3Let it sit for an hour.
4Add rice to a large pot with 4½ cups water and salt.
5Place on the stove to parboil over medium/high for 5-7 minutes.
6The rice should be soft on the outside but slightly hard on the inside. Then drain.
7Whisk together 2 tablespoons of hot water, saffron, turmeric, and oil.
8Pour half the mixture into the bottom of a non-stick pot.
9Add the parboiled rice and pat down.
10Using the handle of a wooden spoon, create a few holes in the rice.
11Pour the remaining saffron water over the rice.
12Add butter on top.
13Wrap a kitchen towel over the lid so the water doesn’t drip back on the rice.
14Cook on medium heat for 45 minutes, until the rice turns crispy on the bottom.
15Flip the pot for the grand reveal.

Ingredients

3 cups long grain basmati rice
1 teaspoon pink himalayan salt
4.5 cups filtered water
0.25 teaspoon saffron
0.25 teaspoon turmeric
0.5 cup avocado oil
2 tablespoons salted butter, cubed

Equipment

PotStrainerMeasuring cupWooden spoonKitchen towel

Tips

The rice should be soft on the outside and slightly hard on the inside.
Wrap a kitchen towel over the lid to prevent water from dripping back onto the rice.