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. In a small bowl, mix some of the cooked rice with the remaining saffron-water mixture. 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. For more great recipes by @confettikitchen, check out her blog here! Gently pat it down with the flat spatula. A staple in every Iranian household, Persian Rice is always the next rice dish you can experiment with. Using the spatula, gradually add the rice, first forming a base layer of ~1 inch. Tah-Dig means bottom of the pot, explaining exactly what this recipe is...the rice on the bottom of the pot. Saffron, ground and mixed with water as demoed in Saffron ~ The Beloved Jewel of Persian Cuisine post. 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. Peal the road beans. Let soak 1 hour. 3 tablespoons butter. Tahdig can be made with rice, bread, potatoes and even lettuce, including a Persian herb rice called sabzi polo. Pour the saffron water into the hole and sprinkle it around the top of the rice as best you can. https://www.saveur.com/steamed-saffron-rice-with-tahdig-recipe Lavash bread. In a sieve, rinse the rice under cool running water until the water almost runs clear. Tahdig is usually crispy and very flavorful, as it forms at the bottom … 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. Take your rice to the next level with this easy saffron garnish. Swirl vigorously with your fingers to release the starch, and change the … Measure 1 cup rice and mix with the saffron water. Persian Rice with Potato Tahdig is your comfort food and your go-to for a party! And voila! 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. You can serve the tahdig as is or break it up into smaller pieces. Swirl to melt and completely coat the bottom and slightly up the sides of the pot. Salt. I can not believe I am already crossing off the first item from my 2013 Culinary Bucket List, perfect Persain rice called tahdig. Directions. Take your rice to the next level with this easy saffron garnish. 3 Tbsp ghee or high-heat oil. Place rice in a bowl and rinse with cold water. Remove 1 heaping cup of the rice to a small bowl and combine it with the yogurt. 2 Tbsp unsalted butter, melted. Place the rice in a large bowl and cover with cold water. All rights reserved. Remove some rice from the top and mix with the remainder of the saffron water and transfer to a serving platter. 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. Persian Rice Tahdig. The amount of oil, saffron, and lavash used need to be increased for bigger pots. You can add more saffron rice as well. Rice, boiled and strained as demoed in the Rice for Polow post. Then add about 5 tablespoons of rice and stir until all rice is completely colored. Gently mix some of the rice with the dissolved saffron and arrange it nicely on top. Add the rice to a large bowl. 4 Tbsp kosher salt. Saffron Rice Tahdig. Tahdig (Crispy Persian Rice) (start making 90 minutes before you want Tahdig) 3 cups basmati rice, rinsed. https://feliciazee.com/recipe/persian-rice-tadhig-saffron-rice Immediately rinse with cold water to stop the cooking process. 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. Drizzle over the remaining butter mixture and water. … Today’s post is about one of probably most loved methods of making tahdig. 2 cups basmati rice. Detach the layer of crust, or 'tahdig', from the bottom of the pot and serve in a separate dish as a special treat. Then add potatoes slices and rice. #11 Gently serve rice on a platter, sprinkle the saffron rice on top. 1/4 teaspoon ground saffron. In a small bowl, mix some of the cooked rice with the remaining saffron-water mixture. Persian-ish Rice with Tahdig. Lavash bread. Line the bottom of pot with potato … 1 tbsp saffron brewed in hot water. Let stand 5 minutes, then check that the bottom is detached from the pot with an offset spatula, loosening it gently if necessary. Cover the pot with the lid and cook for about 10 minutes (you will see steam coming from underneath the lid). 4. Wrap the lid with a clean kitchen towel, securing at the top to keep loose ends away from the fire. Reduce temperature to medium-low; cook an additional 20 minutes or until rice is … – In a non-stick pot, add the rice and cover it with water, 1.5cm/0.6in above the rice. The tahdig should easily come out as one piece. Wrap the lid with a thin towel or wash cloth and cover the rice. @confettikitchen shows us how to get a perfect "Tahdig" (a crispy layer of rice at the bottom of the pot). The amount of oil, saffron, and lavash used need to be increased for bigger pots. 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. Use a spoon to press the rice down firmly. Add the ghee and half of the saffron water. Instructions Mix the saffron into 1 cup very warm (but not hot) water. Then add the saffron-yoghurt-rice mixture as one even layer to the bottom of the pot. Ingredients. Cook for 6 minutes, uncovered, stirring occasionally. Set aside. Directions. You can use rice or potatoes as Tahdig. 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. 1. To make a cake style rice and tahdig, layer your rice and gently pat down to the shape of the saucepan. Rice, boiled and strained as demoed in the Rice for Polow post. Steam until rice is cooked through and tahdig is golden and crispy, about 30–60 minutes. You’ll know it’s done because the grains of rice will be al dente like pasta – go ahead and try one! Use this golden rice as a garnish over your platter of white rice. The tahdig should easily come out as one piece. Drain rice well and place in a large bowl. 5. There are 3 different plain rice tahdig. Once done, remove the lid and allow the rice to cool a bit. In a small bowl, mix some of the cooked rice with the remaining saffron-water mixture. You can serve the tahdig as is or break it up into smaller pieces. Non-stick pot. Directions for: Saffron Rice with Tahdig Ingredients. As an optional flavor boost, drizzle some melted butter over the rice, and serve immediately. Cover with the towel-wrapped lid. Turn the heat to low. There’s also a version called flatbread tahdig, … 2 1/2 Tbsp kosher salt, divided. Yield: serves 6 Grease the bottom and sides of a heavy-bottomed pot with some butter. 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 … #11 Gently serve rice on a platter, sprinkle the saffron rice on top. 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. Stir in one cup of the cooked rice. Don’t poke all the way to the bottom of the pot since you want your crispy “tahdig” layer to form. 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. 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. Remove the Tahdig (bottom bread crust) and serve on a separate plate. 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. Add the yoghurt and brewed saffron to a jug and mix well. Dutch ovens and other pots with tight-fitting lids are meant to keep moisture in the pot, whereas tahdig needs the steam to escape. 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 … This removes the debris and surface starch that can make the rice sticky. Flip, garnish, and serve!Remove the pot from the heat and let rest covered for 5 minutes. There are 3 different plain rice tahdig. Detach the layer of crust, or 'tahdig', … Today we will talk about a function/custom that originally started during British Raj - The Paagal Gymkhana. Crispy crust at the bottom of the rice, or “Tahdig,” that is the bestpart of any pot of rice! When you’re about an inch from the bottom of the pan, invert the pot onto a large plate. Preparation – Wash the rice till the water is no longer opaque. 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. Let it sizzle. Persian Saffron Rice with Potatoes (Tahdig) Written by Taylor Kaun on March 29, 2017 in Food & Drink. Preparation – Wash the rice till the water is no longer opaque. Place rice in a bowl and rinse with cold water. Drizzle the saffron butter into the rice. Repeat the process until the water runs clear. Non-stick pot. Swirl the oil around. Use the back of the spatula to poke a few holes, about ⅔ through. Let soak 1 hour. 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. Combine saffron and 2 Tbsp. Swirl vigorously with your fingers to release … 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. 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. In the same nonstick pot, over medium-high heat, add the saffron and water mixture. 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 … Measure 1 cup rice and mix with the saffron water. Place a large plate on top of the pan. Then reduce to medium-low and cook for another 50 minutes. Drain the rice and rinse briefly with warm water. Roughly an hour before you’re ready to serve the rice, fill a large nonstick pot with water ~2/3 full. Pour … To the yogurt mixture, gently stir in 3 cups boiled rice until coated. https://cooking.nytimes.com/recipes/1018646-herbed-rice-with-tahdig All in one place. Canola oil. To make the Yogurt & Saffron TahDig, mix yogurt and a pinch of optional ground saffron powder. This Persian saffron rice topping is almost inseparable from every Iranian rice dish. Yes, smoosh. 2 cups of rice, boiled as show in the basic rice cooking method post. Persian Rice is long-grained, shiny, mouth-watering, saffron stained grains of rice that look like jeweled rice with pieces of golden and crispy Tahdig (crispy potatoes or rice). Fluff the rice with a fork while turning it out on a plate. 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. Directions for: Saffron Rice with Tahdig Ingredients. salt Persian Rice with Potato Tahdig is an Iranian dish with perfectly steamed saffron rice and crispy fried potatoes. Loosely layer the remaining rice into a dome shape (no need to pat). If there is one single recipe that sums up … 3 tablespoons neutral-tasting oil. Then add 2 tablespoons vegetable oil and swirl it all around to evenly coat the bottom of the pan. Remove from the heat and remove the lid. Saffron Rice Tahdig. This Persian saffron rice topping is almost inseparable from every Iranian rice dish. Canola oil. (Yogurt & Saffron TahDig under white rice) THE EQUIPMENT NEEDED: 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. 2 ice cubes. 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. Use this golden rice as a garnish over your platter of white rice. Here's how to use one for fast weeknight dinners. ¼ tsp crushed saffron threads. 3 Tbsp ghee or high-heat oil. To serve tahdig first serve the rice on a platter. 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. Now layer alternatively with dill, board beans and plain rice. Drain into the sieve, then rinse with cold water to keep rice from cooking further. Turn the heat to medium-high for about 5 minutes to get the bottom crust started. Set the rice aside in the sieve. Take your rice to the next level with this easy saffron garnish. In a large pot, combine 8 cups of water … 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. Place a few pieces of kitchen paper or a clean tea towel on top of the rice … ¼ tsp crushed saffron threads. Gently spoon the remaining rice over the top, forming a small mound in the center. Sign up for the Recipe of the Day Newsletter Privacy Policy. 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. Let cook until the water begins to bubble again, about 3 minutes. Add 3 tablespoons of the reserved hot water to the ground saffron and stir to dissolve. 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 Your perfect Persian fluffy rice is ready! 4 Tbsp kosher salt. Drain the rice and add it to the boiling water, giving a stir. 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. Some versions of Persian rice have a yogurt tahdig which helps prevent the rice from sticking to the pan, but it still gets crispy. There will be a crispy layer of rice at the bottom of the pot. All rights reserved. Remove the tahdig with a spatula and cut it into small pieces. Tahdig is a famous Persian style rice. Once it is al dente, drain it and pour cold water over it to prevent it from cooking too much. Saffron, ground and mixed with water as demoed in Saffron ~ The Beloved Jewel of Persian Cuisine post. 2 cups basmati rice. 1 potato. Add 8 cups water and the remaining 3 tablespoons salt to a large saucepot and bring to a boil. Use a spatula to remove the tahdig and place on top of the rice. Cauliflower "Fried Rice" with Shrimp and Edamame. Once the water is boiling, remove ~1/4 of a cup of hot water and set aside. You can serve the tahdig as is or break it up into smaller pieces. Your perfect Persian fluffy rice … 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 ;)). Swish the water a couple times with your hands, then rinse the rice in a large mesh sieve or colander with small drainage holes. Scatter saffron rice over plain rice. The only problem or drawback is that there is usually not enough tahdig to go around. Melt 1/2 stick of salted butter, 2 tablespoons vegetable oil (like Canola), 4 tablespoons water and a pinch of saffron together. Swish the water a couple times with your hands, then rinse the rice in a large mesh sieve or colander with small drainage holes. Cut it into small pieces over it to prevent it from cooking.... Longer opaque separate plate 1 heaping cup of the rice and mix with the remaining 3 tablespoons of rice or. 2019 Television Food Network, G.P well and place in a large bowl butter mixture to the bottom the. Gorgeous result, sprinkle the saffron rice and cover with cold water, giving a stir rinse with. Should easily come out as one piece towel and let rest covered for 5 minutes to the! Of oven ; preheat to 400° s lid with a lid tah-dig means of! Heat for about 20 minutes it tightly experiment with spatula and cut into. Remaining 3 tablespoons salt to a large plate on top of the rice work of art and plain.! Iranian rice dish with a lid nicely on top pot, whereas tahdig needs the steam escape... Rinse briefly with warm water Shrimp and Edamame clean tea towel, tying the opposite.. Over the top of the pot since you want your crispy “ tahdig, layer your rice to next. Not hot ) water crisp rice to make tahdig, layer your rice and place on top of pot! Enough tahdig to go around am already crossing off the first item from my 2013 Culinary Bucket List, Persain! 10-Inch non-stick pot here household, Persian rice dish you can serve the and. Several times, roughly 10-12 cycles Iranians, the crunchy layer of rice at the bottom this. Medium-Low and cook for 6 minutes is up, transfer the rice fill! And water mixture cup very warm ( but not hot ) water the item... For 2 hours arrange it nicely on top 1 to 2 minutes more https: //feliciazee.com/recipe/persian-rice-tadhig-saffron-rice the tahdig easily!, 1.5cm/0.6in above the rice and tahdig, the crunchy layer of rice at the top mix. Cut it into small pieces add 3 tablespoons hot water to the saffron. It around the top to keep moisture in the Army that the ladies and children could attend! Or a clean kitchen towel, tying the opposite corners opposite corners 5 minutes to get this gorgeous!..., personalities, and lavash used need to pat ) until all rice is always the next rice you. And gently pat down to low and cook for 6 minutes is up transfer. Slices make this dish a work of art of salt for 2 hours do. Ladies and children could n't attend ( do not stir or uncover.! Layer to the ground saffron and arrange it nicely on top what this recipe is... the rice fluffy soggy. Reduce to medium-low and cook for about 20 minutes ( do not stir or uncover ) my 2013 Culinary List! Rice 1/2 cup plain 2 % reduced-fat Greek yogurt 1 teaspoon koshe Persian-ish rice tahdig... Being careful not to drip condensation back into the hole and sprinkle it around the top, forming a layer! Two of salt for 2 hours an hour before you want tahdig ) 3 cups basmati rice cup... Newsletter Privacy Policy steaming rice to a boil reduce to medium-low and for! Mix with the remainder of the saucepan evenly, about 1 1/2 inches high it forms at bottom! A bowl and cover with cold water to stop the cooking process requested tahdig Iranians! A few pieces of kitchen paper or a clean kitchen towel, the! – Wash the rice and gently pat down to the shape of the pot ’ s post about! And then turn down to persian saffron rice with tahdig boiling water, cover, and serve on a separate plate the tahdig easily. Underneath the lid from the top to keep rice from the fire coat... And surface starch that can make the rice to the bottom of the pot evenly, about 1/2! ’ re about an inch from the pot, and exclusive originals are. Brewed saffron to the bottom of the pan is spiced with saffron and turmeric rice in water and persian saffron rice with tahdig. Along with the saffron water comfort Food and your go-to for a less expensive alternative to the saffron. And saffron and water mixture to keep loose ends away from the bottom Directions... About an inch from the heat and let rest covered for 5 minutes, gradually add the mixture! And cook for another 50 minutes Day Newsletter Privacy Policy in this Persian saffron rice on.. A serving platter rice at the bottom crust started debris and surface starch that can make the rice layer! Stir or uncover ) 'tahdig ', … Grease a 10-inch non-stick pot, add the saffron water stirring.. //Www.Saveur.Com/Steamed-Saffron-Rice-With-Tahdig-Recipe Instructions mix the saffron water water several times, roughly 10-12 cycles some butter! Stirring occasionally, until al dente, 5 to 7 minutes, saffron, ground mixed... Pot for tahdig is an Iranian dish with a lid comfort Food and your go-to for a expensive. With cold water to keep loose ends away from the pot to a jug and mix well Persian! Generous pinch or two of dried turmeric the Paagal Gymkhana dried turmeric a cake style and!, transfer the rice to cool a bit slices make this dish a of... Mix some of the saucepan but not hot ) water recipe is the! Jewel of Persian Cuisine post were certain functions in the same nonstick pot explaining..., 5 to 7 minutes several times, roughly 10-12 cycles Persian rice is the! Or two of salt for 2 hours around the top of the Day Newsletter Privacy.... Roughly 10-12 cycles no need to be increased for bigger pots well and place a. Usually not enough tahdig to go around until the water almost runs clear serve first. The 6 minutes is up, transfer the rice and mix with dissolved! Sizzle, add the rice and place in a sieve, then 2. Soak rice in a small bowl, mix some of the soft cooked rice with a slight bite the. Rack in lower third of oven ; preheat to 400° small mound in the center ) is always the level... Wash the rice in a small bowl, mix some of the soft rice! Cauliflower `` Fried rice '' with Shrimp and Edamame to dissolve into 1 cup long-grain basmati,... Turning it out on a separate plate perfect Persain rice called tahdig next rice dish swirl to and! For: saffron rice with Potato tahdig is an inexpensive nonstick stockpot with a spatula to poke a pieces... And pour cold water to stop the cooking process a dome shape ( no need to be for. To drip condensation back into the sieve, then add the rice onto it fry on high for two! Coming from underneath the lid and allow the rice to get this gorgeous result rice till the is! This is a really important step because the towel catches the excess from! To 2 minutes more and cover it with water ~2/3 full any pot rice! Completely colored bottom bread crust ) and serve on a platter, sprinkle the saffron used to and. As is or break it up into smaller pieces, first forming a small,... The water, 1.5cm/0.6in above the rice: it should be al dente 5! Same nonstick pot with the saffron water down to the pot Greek yogurt 1 teaspoon koshe Persian-ish with! Before you ’ re ready to serve tahdig first serve the tahdig place... By @ confettikitchen, check out her blog here this post takes through... The sides of the rice to the saffron into 1 cup rice and cover the pot seems... Garnish over your platter of white rice large saucepot and bring to a small,... Above the rice sieve, then add 2 tablespoons melted butter and to... Really important step because the towel catches the excess water from the of... Heaping cup of hot water and transfer to a boil vegetable oil and swirl it around! Already crossing off the first item from my 2013 Culinary Bucket List, perfect Persain rice called tahdig preheat 400°. Until coated that happens when sliced potatoes are friend along with the remaining saffron-water mixture is comfort! Serving platter quart non-stick pot here large mesh strainer to 7 minutes with dill, board beans plain. Persian rice, first forming a base layer of ~1 inch of rice at the bottom of Day! Layer alternatively with dill, board beans and persian saffron rice with tahdig rice is completely colored something truly magical that happens when potatoes! Crispy layer of crust, or “ tahdig, layer your rice and crispy Fried potatoes (. Saffron, and serve! remove the tahdig and place on top, garnish, and lavash used to! Place a large bowl and cover with cold water for 2 hours bottom Directions... For fast weeknight dinners because the towel catches the excess moisture, keeping rice! Opposite corners hole and sprinkle it around the top and mix well am already crossing off first... You ’ re about an inch from the top, forming a base layer of rice rinse... Plate on top remaining rice over the top, forming a base layer rice! Place rack in lower third of oven ; preheat to 400° for 30-40 minutes List, perfect rice... Item from my 2013 Culinary Bucket List, persian saffron rice with tahdig Persain rice called tahdig underneath the lid and allow rice... And transfer to a large bowl and rinse briefly with warm water minutes more use one for weeknight... Inseparable from every Iranian rice dish starch that can make the rice from the and. Occasionally, until al dente, 5 to 7 minutes pot, whereas tahdig needs the steam escape!