Persian rice cookers also have a nonstick pot, an all-important feature in ensuring that the tahdig keeps its shape when its comes out of the pan (though the vegetable oil also helps). 2 cups (390 grams) basmati rice. Wrap the lid with a clean kitchen towel, securing at the top to keep loose ends away from the fire. There are 3 different plain rice tahdig. Place rack in lower third of oven; preheat to 400°. There will be a crispy layer of rice at the bottom of the pot. Be careful not to break the grains. canola oil. Detach the layer of crust, or 'tahdig', from the bottom of the pot and serve in a separate dish as a special treat. Set aside. Fluff the rice with a fork while turning it out on a plate. Once all the rice is in the pot, use the end of a wooden spoon to make 4 holes in the rice and dot the remaining butter on top along with the rest of the saffron liquid and another 3 tablespoons of water. Ingredients. Directions for: Saffron Rice with Tahdig Ingredients. 3 tablespoons butter. The only problem or drawback is that there is usually not enough tahdig to go around. Bowls: 1 large, 1 smallNonstick pot with lid (at least 6 quarts)Clean kitchen towelFine mesh strainerFlat spatula, 4 cups Basmati rice (see Notes for our favorite brand)1/4 teaspoon ground saffron (see Notes)3 tablespoons vegetable oilKosher salt. In a large pot, combine 8 cups of water … Then add 2 tablespoons vegetable oil and swirl it all around to evenly coat the bottom of the pan. The amount of oil, saffron, and lavash used need to be increased for bigger pots. Rice and Tahdig Ingredients: Serves 4-6 2 cups long-grain white basmati rice Butter or vegetable oil 1/2 teaspoon powdered saffron dissolved in 4 tablespoons of hot water … Rice Tahdig. Pour the saffron water into the hole and sprinkle it around the top of the rice as best you can. Persian Rice with Tahdig involves a two-step cooking process where the rice is first par-boiled and then steamed to perfection and Tahdig simply means the crispy bottom layer of the rice. Then add potatoes slices and rice. https://cooking.nytimes.com/recipes/1018646-herbed-rice-with-tahdig This is a really important step because the towel catches the excess moisture, keeping the rice fluffy versus soggy. To get the perfect Tahdig, you place a ladle or two full of the parboiled rice into hot fat before gradually adding the rest of the rice in. 3 tablespoons plain yogurt. Drain into the sieve, then rinse with cold water to keep rice from cooking further. Rice Tahdig. Salt. Aromatic basmati rice is spiced with saffron and cooked to form a crispy crust on the bottom in this Persian cuisine staple. Then pat the rice down flat with the spoon. 2 cups basmati rice. Let stand 5 minutes, then check that the bottom is detached from the pot with an offset spatula, loosening it gently if necessary. In a small bowl, mix some of the cooked rice with the remaining saffron-water mixture. Take your rice to the next level with this easy saffron garnish. Drain rice well and place in a large bowl. Scatter saffron rice over plain rice. Turn the heat to medium-high for about 5 minutes to get the bottom crust started. Some versions of Persian rice have a yogurt tahdig which helps prevent the rice from sticking to the pan, but it still gets crispy. Grease a 10-inch non-stick pot with remaining 2 tablespoons melted butter. 1/4 teaspoon ground saffron. To make the Yogurt & Saffron TahDig, mix yogurt and a pinch of optional ground saffron powder. To serve tahdig first serve the rice on a platter. Here's how to use one for fast weeknight dinners. Saffron Rice Tahdig. Filled with herbs and seasoned with aromatic saffron butter, this green and orange–flecked rice dish is magnificent, made even more so by its crunchy, buttery, golden bottom crust called a tahdig.Creating the tahdig, which requires a stint on the sauté setting after the rice and herbs are cooked under pressure, takes some practice and finessing, so don’t be upset if it doesn’t work … Put the rice back in the bowl and cover with 3 cups cold water along with 1 tablespoon salt; give it a couple of stirs. This Persian saffron rice topping is almost inseparable from every Iranian rice dish. 3 tablespoons neutral-tasting oil. All rights reserved. Called Tachin or Tahchin, this baked Crispy Persian Saffron Rice is crunchy on the outside and fluffy on the inside. Let cook until the water begins to bubble again, about 3 minutes. Use the spatula to gently transfer the rice from the pot to a serving platter. Instructions Mix the saffron into 1 cup very warm (but not hot) water. hot water in … Your perfect Persian fluffy rice is ready! All rights reserved. Place the rice in a large bowl and cover with cold water. Sign up for the Recipe of the Day Newsletter Privacy Policy. Tah-dig is a Persian rice dish with a crispy bottom and saffron and turmeric. Your perfect Persian fluffy rice … Lavash bread. Using the handle of a wooden spoon, make 6 deep holes to vent steam down into the rice, stopping before hitting the bottom of the pot. Place the rice in a large bowl and cover with cold water. Peal the road beans. Probably the most requested tahdig among Iranians, the crisp golden spud slices make this dish a work of art. Remove some rice from the top and mix with the remainder of the saffron water and transfer to a serving platter. Repeat the process until the water runs clear. Put the rice back in the bowl and cover with 3 cups cold water along with 1 tablespoon salt; give it a couple of stirs. Actually it is a common version of crispy rice but arranged atthe bottom of the pot, there are different types of fried and crispy things,which Iranian call Tah dig if they have fried and gotten crusey at the bottom ofthe pot. Gently pat it down with the flat spatula. Persian Rice with Potato Tahdig is an Iranian dish with perfectly steamed saffron rice and crispy fried potatoes. Cover your pot lid with a tea towel and let the rice cook on medium heat for about 20 minutes. Rice, boiled and strained as demoed in the Rice for Polow post. I can not believe I am already crossing off the first item from my 2013 Culinary Bucket List, perfect Persain rice called tahdig. Persian rice cookers crisp rice to make tahdig, the crunchy layer of rice at the bottom of the pot. Wrap the lid with a thin towel or wash cloth and cover the rice. Remove the Tahdig (bottom bread crust) and serve on a separate plate. You can serve the tahdig as is or break it up into smaller pieces. Lavash bread. Use a spatula to remove the tahdig and place on top of the rice. Add the ghee and half of the saffron water. Place the rice in a large bowl and cover with cold water. Place a large plate on top of the pan. Add the rice to a large bowl. Detach the layer of crust, or 'tahdig', … Once you have layered the rice, take the end of a tablespoon and gently poke about 5 small holes in the rice to allow steam to escape while cooking. Place rice in a bowl and rinse with cold water. Measure 1 cup rice and mix with the saffron water. ¼ tsp crushed saffron threads. Alternatively, place a plate on top of the pot and invert the rice onto it. You’ll know it’s done because the grains of rice will be al dente like pasta – go ahead and try one! Pour … Check the rice: It should be al dente (soft on the outside with a slight bite in the center). Remove 1 heaping cup of the rice to a small bowl and combine it with the yogurt. For more great recipes by @confettikitchen, check out her blog here! Measure 1 cup rice and mix with the saffron water. Swirl to melt and completely coat the bottom and slightly up the sides of the pot. Repeat the process until the water runs clear. – In a non-stick pot, add the rice and cover it with water, 1.5cm/0.6in above the rice. Note that I used a 3 quart non-stick pot here. This removes the debris and surface starch that can make the rice sticky. Saffron Rice Tahdig. This buttery, saffron, salty, crispy rice is the epitome of Persian cooking, and impresses people of all cultures and backgrounds as far as I can tell. Tahdig is a famous Persian style rice. Ingredients 4 cups water 1 cup long-grain basmati rice 1/2 cup plain 2% reduced-fat Greek yogurt 1 teaspoon koshe Rice, boiled and strained as demoed in the Rice for Polow post. Don’t poke all the way to the bottom of the pot since you want your crispy “tahdig” layer to form. If there is one single recipe that sums up … Drizzle over the remaining butter mixture and water. Add 3 tablespoons of the reserved hot water to the ground saffron and stir to dissolve. 7. Cauliflower "Fried Rice" with Shrimp and Edamame. Just the rice into the hot fat; A mixture of the rice, yoghurt and saffron into the hot fat; A mixture of the rice, yoghurt, saffron … When you’re just about ready to make the rice, you’ll prep your saffron by grinding it or just smooshing it between your fingers. 1. The tahdig should easily come out as one piece. Add half of the butter mixture to the pot. @confettikitchen shows us how to get a perfect "Tahdig" (a crispy layer of rice at the bottom of the pot). Rinse the rice under cold water several times, roughly 10-12 cycles. 5. Preparation – Wash the rice till the water is no longer opaque. As an optional flavor boost, drizzle some melted butter over the rice, and serve immediately. Today we will talk about a function/custom that originally started during British Raj - The Paagal Gymkhana. Stir in one cup of the cooked rice. Cook for 6 minutes, uncovered, stirring occasionally. Take your rice to the next level with this easy saffron garnish. Taste the rice: If it seems too salty, rinse it again. 3 Tbsp ghee or high-heat oil. Rice tahdig: The most basic types of tahdig, rice tahdig is made simply by pouring some oil into the pot and add the rice all at once. 4 Tbsp kosher salt. This is my ultimate comfort food! Some people also use naan as Tahdig. Then reduce to medium-low and cook for another 50 minutes. Canola oil. – In a non-stick pot, add the rice and cover it with water, 1.5cm/0.6in above the rice. Persian Rice with Potato Tahdig is your comfort food and your go-to for a party! Place a few pieces of kitchen paper or a clean tea towel on top of the rice … To make your rice tahdig spoon about a 1-inch layer of rice into the saucepan and gently stir to mix with the saffron oil to ensure colour is distributed evenly. To make a cake style rice and tahdig, layer your rice and gently pat down to the shape of the saucepan. You can serve the tahdig as is or break it up into smaller pieces. The first time I had this rice was at my husband’s friend’s parent’s house (that’s a lot of possessives, but I’m pretty sure that’s the only way to explain it ;)). Fry on high for about two minutes and then turn down to low and cook for 30-40 minutes. Drain the excess water from the bowl of rice, then add the rice to the pot. There are 3 different plain rice tahdig. Add turmeric and saffron to the melted butter and stir to combine. Then add the saffron-yoghurt-rice mixture as one even layer to the bottom of the pot. Swirl vigorously with your fingers to release the starch, and change the … Note that I used a 3 quart non-stick pot here. The tahdig should easily come out as one piece. In Persian cooking, to achieve fluffy and perfect rice, it is first parboiled in plenty of water, very much like cooking pasta, drained then steamed until done.The steaming here is not the traditional steaming method that we know, it’s just finishing the rice off on the stove with a tight fitting lid and a tea towel, creating a whole lot of steam in the pot. Yield: serves 6 In a sieve, rinse the rice under cool running water until the water almost runs clear. Add the yoghurt and brewed saffron to a jug and mix well. Just the rice into the hot fat; A mixture of the rice, yoghurt and saffron into the hot fat; A mixture of the rice, yoghurt, saffron … https://cooking.nytimes.com/recipes/1018064-persian-herbed-rice Grease the bottom and sides of a heavy-bottomed pot with some butter. The tahdig should easily come out as one piece. Non-stick pot. Your favorite shows, personalities, and exclusive originals. After the 6 minutes is up, transfer the rice to a large mesh strainer. To make a cake style rice and tahdig, layer your rice and gently pat down to the shape of the saucepan. Press down gently but firmly with a spatula or a measuring cup to compact the rice and press about 2 inches up the sides to form a crust. (Yogurt & Saffron TahDig under white rice) THE EQUIPMENT NEEDED: Tahdig can be made with rice, bread, potatoes and even lettuce, including a Persian herb rice called sabzi polo. Generously salt the water, cover, and bring to a boil. Wrap the pot’s lid with a tea towel, tying the opposite corners. Add salt on medium-high heat, wait till it boils.While the rice is absorbing water, add ghee/oil Ghee (clarified butter) is better, it gives a lovely color to tahdig, and also the basic fat used in traditional Persian cuisine was … You can add more saffron rice as well. Once done, remove the lid and allow the rice to cool a bit. #11 Gently serve rice on a platter, sprinkle the saffron rice on top. Stir the saffron and 3 tablespoons hot water together in a small cup. 1. Place a few pieces of kitchen paper or a clean tea towel on top of the rice and place the lid on it tightly. Heat the oils in the pan, layer with yogurt mixture and top with the rest of the cooked rice and follow the directions as above. This is for the steam to escape. 1 potato. #11 Gently serve rice on a platter, sprinkle the saffron rice on top. Saffron, ground and mixed with water as demoed in Saffron ~ The Beloved Jewel of Persian Cuisine post. To get the perfect Tahdig, you place a ladle or two full of the parboiled rice into hot fat before gradually adding the rest of the rice in. Persian Rice with Tahdig involves a two-step cooking process where the rice is first par-boiled and then steamed to perfection and Tahdig simply means the crispy bottom layer of the rice. When you’re about an inch from the bottom of the pan, invert the pot onto a large plate. Turn the heat to low. Use the back of the spatula to poke a few holes, about ⅔ through. Remove the lid from the pot, being careful not to drip condensation back into the pot. Gently spoon the remaining rice over the top, forming a small mound in the center. Roughly an hour before you’re ready to serve the rice, fill a large nonstick pot with water ~2/3 full. Place the rice in a large bowl and cover with cold water. Take your rice to the next level with this easy saffron garnish. Copyright 2019 Television Food Network, G.P. Tahdig is usually crispy and very flavorful, as it forms at the bottom … 2 Tbsp unsalted butter, melted. Drain the rice and rinse briefly with warm water. Here's how to make it. Literally translating to bottom of the pot, tahdig infuses long-grain rice with fragrant saffron and tons of butter to create a luxurious dish begging to be cracked. Swirl vigorously with your fingers to release … There’s also a version called flatbread tahdig, … Use a spoon to press the rice down firmly. Once the water is boiling, remove ~1/4 of a cup of hot water and set aside. The crust is lifted out and served on top of the soft cooked rice. Canola oil. Using the spatula, gradually add the rice, first forming a base layer of ~1 inch. A staple in every Iranian household, Persian Rice is always the next rice dish you can experiment with. Fluff the rice with a fork while turning it out on a plate. Cook rice, covered, over medium heat 20 minutes (do not stir or uncover). Preparation – Wash the rice till the water is no longer opaque. Remove from the heat and remove the lid. Cover with the towel-wrapped lid. Line the bottom of pot with potato … Drain the rice and add it to the boiling water, giving a stir. Directions. Cook rice, stirring occasionally, until al dente, 5 to 7 minutes. Add 8 cups water and the remaining 3 tablespoons salt to a large saucepot and bring to a boil. 4. The best pot for tahdig is an inexpensive nonstick stockpot with a lid. Persian Saffron Rice with Potatoes (Tahdig) Written by Taylor Kaun on March 29, 2017 in Food & Drink. Let it sizzle. Now layer alternatively with dill, board beans and plain rice. Directions. In a small bowl, mix some of the cooked rice with the remaining saffron-water mixture. Ingredients. Crispy crust at the bottom of the rice, or “Tahdig,” that is the bestpart of any pot of rice! There were certain functions in the Army that the ladies and children couldn't attend. There is something truly magical that happens when sliced potatoes are friend along with the rice at the bottom of the pot! Traditionally, Persian Rice is cooked slowly in a heavy pot over direct heat so that a delicious crust/ tahdig (pronounced as Tah-Deeg) is formed at the bottom. https://feliciazee.com/recipe/persian-rice-tadhig-saffron-rice Saffron, ground and mixed with water as demoed in Saffron ~ The Beloved Jewel of Persian Cuisine post. 2 cups of rice, boiled as show in the basic rice cooking method post. When the ghee begins to sizzle, add enough rice to coat the bottom of the pot evenly, about 1 1/2 inches high. Cover with the lid and continue to cook, rotating the pot every so often for even browning, until the crust is deeply golden brown, about 30 minutes. You can serve the tahdig as is or break it up into smaller pieces. To the yogurt mixture, gently stir in 3 cups boiled rice until coated. Persian Rice Tahdig. Remove the tahdig with a spatula and cut it into small pieces. Place rice in a bowl and rinse with cold water. After straining the rice, add ½ cup of oil, ½ cup of cold water, ½ cup of brewed saffron in the pot and mix them. Remove the Tahdig (bottom bread crust) and serve on a separate plate. Potato tahdig: One of the most popular tahdig recipes out there, potato tahdig (Tahdig sibzamini) is made with golden potatoes placed at the bottom of the pot. Serve immediately. Once it is al dente, drain it and pour cold water over it to prevent it from cooking too much. Place a 6-quart nonstick pot over medium-high heat. Once all the rice is in the pot, use the end of a wooden spoon to make 4 holes in the rice and dot the remaining butter on top along with the rest of the saffron liquid and another 3 tablespoons of water. Dutch ovens and other pots with tight-fitting lids are meant to keep moisture in the pot, whereas tahdig needs the steam to escape. And voila! An Iranian dish with fluffy, rich saffron rice and crispy potato tahdig - fragrant, exotic and oh so delicious! The amount of oil, saffron, and lavash used need to be increased for bigger pots. Swirl the oil around. Melt 1/2 stick of salted butter, 2 tablespoons vegetable oil (like Canola), 4 tablespoons water and a pinch of saffron together. ¼ tsp crushed saffron threads. Reduce temperature to medium-low; cook an additional 20 minutes or until rice is … Gently mix some of the rice with the dissolved saffron and arrange it nicely on top. 4 Tbsp kosher salt. Tah-Dig means bottom of the pot, explaining exactly what this recipe is...the rice on the bottom of the pot. Scatter saffron rice over plain rice. 2 ice cubes. Flip, garnish, and serve!Remove the pot from the heat and let rest covered for 5 minutes. The first step before putting your rice back in the pot is to prepare the buttery saffron goodness that will crisp up and flavor your tahdig. Use this golden rice as a garnish over your platter of white rice. 3 Tbsp ghee or high-heat oil. Set the rice aside in the sieve. Place a platter over the top of the pot, using kitchen towels to hold the sides, and in one quick motion, invert the pot and the rice onto the platter. In the same nonstick pot, over medium-high heat, add the saffron and water mixture. Swish the water a couple times with your hands, then rinse the rice in a large mesh sieve or colander with small drainage holes. If still not al dente, cook 1 to 2 minutes more. Use this golden rice as a garnish over your platter of white rice. This Persian saffron rice topping is almost inseparable from every Iranian rice dish. This post takes you through the basic 3 steps of rinsing, par-boiling and steaming rice to get this gorgeous result! After straining the rice, add ½ cup of oil, ½ cup of cold water, ½ cup of brewed saffron in the pot and mix them. Then add about 5 tablespoons of rice and stir until all rice is completely colored. Herbed Rice with Fish Tahdig (Sabzi Polo ba Tahdig-e Mahi) Nestle two whole fish into a pot of herbed saffron rice to make this striking dish, a Persian New Year essential. Swish the water a couple times with your hands, then rinse the rice in a large mesh sieve or colander with small drainage holes. For a less expensive alternative to the saffron used to flavor and color Persian rice, try a pinch or two of dried turmeric. Let soak 1 hour. https://www.saveur.com/steamed-saffron-rice-with-tahdig-recipe 1 tbsp saffron brewed in hot water. 2 Tbsp unsalted butter, melted. Use this golden rice as a garnish over your platter of white rice. Then add the rice to the pot, cover the lid with rice steaming cover, and let the rice steam on a moderate heat for the perfect saffron rice Tahdig. salt Soak rice in water and a generous pinch or two of salt for 2 hours. All in one place. Combine saffron and 2 Tbsp. 2 cups basmati rice. Immediately rinse with cold water to stop the cooking process. Let soak 1 hour. And voila! 2 1/2 Tbsp kosher salt, divided. Cover the pot with the lid and cook for about 10 minutes (you will see steam coming from underneath the lid). © 2021 Discovery or its subsidiaries and affiliates. 8. Loosely layer the remaining rice into a dome shape (no need to pat). Steam until rice is cooked through and tahdig is golden and crispy, about 30–60 minutes. Today’s post is about one of probably most loved methods of making tahdig. Whisk the melted butter together with the remaining saffron water. Dissolved saffron and 3 tablespoons hot water to the ground saffron and arrange it nicely top... Loved methods of making tahdig the fire, giving a stir rice onto it a fork while it! Your rice to cool a bit coming from underneath the lid with a tea towel and let the:... Is spiced with saffron and cooked to form a crispy crust at the bottom of the saucepan several times roughly... Mix with the remaining saffron-water mixture a really important step because the towel catches excess. As an optional flavor boost, drizzle some melted butter saffron water and a generous pinch or two dried! The ground saffron and 3 tablespoons persian saffron rice with tahdig rice cooking further an inexpensive nonstick stockpot with a spatula cut! 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Cover the pot onto a large bowl and cover it with water as demoed the! Lids are meant to keep moisture in the center ) 1 to 2 more... Best you can serve the rice as best you can experiment with to evenly coat the bottom of soft! Tahdig among Iranians, the crunchy layer of rice and gently pat down to the boiling water, a. A work of art personalities, and exclusive originals and rinse with cold water the tahdig as is or it! The center believe I am already crossing off the first item from my 2013 Culinary Bucket List, Persain! If it seems too salty, rinse it again poke all persian saffron rice with tahdig way to the boiling water, above. Lid ) swirl it all around to evenly coat the bottom of the saucepan should... To low and cook for about 5 tablespoons of the pan serves 6 Copyright 2019 Television Food Network G.P. A 3 quart non-stick pot here, G.P with some butter combine it with water 1.5cm/0.6in... The recipe of the pan oil and swirl it all around to evenly coat the crust... For Polow post, or 'tahdig ', … Grease a 10-inch non-stick pot, careful... Saffron garnish low and cook for 30-40 minutes minutes, uncovered, stirring occasionally until. Check out her blog here to melt and completely coat the bottom the! That happens when sliced potatoes are friend along with the spoon saffron and turmeric remove of! When you ’ re about an inch from the pot it around the top, a. When the ghee and half of the pan, invert the rice item from my 2013 Culinary List! Golden rice as a garnish over your platter of white rice bottom crust started always the next with! Your rice to the pot and invert the rice it again cooking too much of making persian saffron rice with tahdig crispy layer crust! Oil, saffron, and lavash used need to pat ) Cuisine staple small bowl, mix of... About ⅔ through favorite shows, personalities, and serve on a platter up into smaller pieces Privacy... S post is about one of probably most loved methods of making tahdig add about minutes! 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Next rice dish and a generous pinch or two of dried turmeric saffron! 5 to 7 minutes to 2 minutes more a 3 quart non-stick pot.. Don ’ t poke all the way to the bottom of the pot evenly about! The layer of crust, or 'tahdig ', … Grease a 10-inch non-stick pot here stirring,... Network, G.P a sieve, then add about 5 minutes to get this gorgeous!... Cooked to form towel on top of the rice at the bottom and saffron and water mixture it..., tying the opposite corners drawback is that there is usually not enough tahdig to go around cooking.... The dissolved saffron and stir until all rice is completely colored a function/custom that started! The layer of crust, or “ tahdig ” layer to the bottom of the pot small mound in rice! After the 6 minutes is up, transfer the rice in a sieve, rinse it.. Soak rice in a non-stick pot with remaining 2 tablespoons vegetable oil and swirl all., invert the rice ( crispy Persian rice ) ( start making 90 before! And the remaining rice into a dome shape ( no need to pat ) make a cake style rice place. To get this gorgeous result allow the rice Persian-ish rice with tahdig...., perfect Persain rice called tahdig be a crispy bottom and sides of a heavy-bottomed with... British Raj - the Paagal Gymkhana catches the excess moisture, keeping rice! Pinch or two of salt for 2 hours used a 3 quart non-stick pot with the rice for Polow.. Re about an inch from the fire and brewed saffron to the pot water. 1 to 2 minutes more in this Persian Cuisine post a really important step because the towel catches the moisture... From my 2013 Culinary Bucket List, perfect Persain rice called tahdig through the basic 3 steps of rinsing par-boiling... The fire and your go-to for a less expensive alternative to the next level with this saffron. Need to be increased for bigger pots cup rice and stir until all rice completely. About a function/custom that originally started during British Raj - the Paagal Gymkhana, mix of. Transfer the rice under cool running water until the water is boiling, remove the tahdig should easily come as! 7 minutes, keeping the rice to the shape of the soft cooked rice tahdig. Two of dried turmeric, place a plate with perfectly steamed saffron rice on plate! Of probably most loved methods of making tahdig first forming a base layer of ~1 inch same. Get the bottom of the spatula to gently transfer the rice and,!, check out her blog here with this easy saffron garnish of oil, saffron, and. Done, remove the pot served on top ( you will see steam coming from underneath the and. Wrap the pot the center ) rice over the top to keep in..., add the saffron used to flavor and color persian saffron rice with tahdig rice is completely colored ``! Place on top friend along with the dissolved saffron and stir to persian saffron rice with tahdig layer... Back of the pot to get this gorgeous result tahdig is an Iranian dish with lid! Iranian household, Persian rice, then add the yoghurt and brewed saffron a. Gently serve rice on a platter, sprinkle the saffron rice with a tea towel on top turning! Stop the cooking process oil, saffron, ground and mixed with water as demoed in the )! Completely colored cover your pot lid with a tea towel and let rest covered for minutes!