My Persian Cooking Show: Tahdig Recipe
eatingmynyc / October 26, 2020
Stay up to date on all things EatingNYC!
Over the years you guys have always requested more Persian cooking and by the far, the most requested recipe has been tahdig. If you’re not familiar, tahdig is basically a crispy rice dish and is a staple at every Persian meal. It’s simple in terms of ingredients, but as you’ll see, the preparation requires a lot of patience and precision to detail, as do all Persian dishes. But don’t be scared; if I can make this dish, so you can you! It might not come out perfecf, but I promise it will be delicious. Best part? Once you have this essential dish mastered, you’ll be on your way to becoming a great Persian chef!
and click HERE for some of the items you’ll need!
Ingredients:
Here’s What You’ll Need:
1 cup Basmati rice
Olive oil and/or butter/ghee
Saffron
A nonstick pot
2 tablespoons salt
Directions:
Directions:
1. Measure one cup of basmati rice and rinse through in a bowl of water several times until water is clear or close to clear.
2. Add half a tablespoon of salt to the water and let rice sit in bowl for one hour.
3. While rice is in bowl of water, boil 4 cups of water with 1.5 tablespoons salt.
4. After an hour is up, rinse rice one more time and then place in boiling water.
5. Allow to cook for 5-8 minutes, until bubbling on top. Rice should look like it’s dancing.
6. Once rice is par-cooked, strain it.
7. If adding potato, peel and thinly slice.
8. Generously coat your nonstick pan with oil and/or butter and a few crushed saffron threads.
9. Once the pot starts sizzling, carefully add in your potatoes and rice.
10. With your wooden spoon, fluff rice up into a dome shape and use the back of your spoon to poke a few holes in the rice. Feel free to add a little more olive oil and saffron to rice.
11. Cover with a towel under your lid and allow to cook on medium-high for about 10-15 minutes.
12. Then, cook on low for about 40 minutes.
13. Carefully flip your Tahdig onto a flat plate, serve and enjoy!
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