My Persian Cooking Show: Tahdig Recipe
eatingmynyc / October 26, 2020
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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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