Alternatively, place a plate on top of the pot and invert the rice onto it. #11 Gently serve rice on a platter, sprinkle the saffron rice on top. Set the rice aside in the sieve. Whisk the melted butter together with the remaining saffron water. Persian Rice with Potato Tahdig is your comfort food and your go-to for a party! Then add 2 tablespoons vegetable oil and swirl it all around to evenly coat the bottom of the pan. Wrap the pot’s lid with a tea towel, tying the opposite corners. 2 cups basmati rice. Persian Saffron Rice with Potatoes (Tahdig) Written by Taylor Kaun on March 29, 2017 in Food & Drink. If still not al dente, cook 1 to 2 minutes more. 8. Wrap the lid with a clean kitchen towel, securing at the top to keep loose ends away from the fire. And voila! To make the Yogurt & Saffron TahDig, mix yogurt and a pinch of optional ground saffron powder. Taste the rice: If it seems too salty, rinse it again. Place rice in a bowl and rinse with cold water. Ingredients. And voila! Pour the saffron water into the hole and sprinkle it around the top of the rice as best you can. There will be a crispy layer of rice at the bottom of the pot. 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. #11 Gently serve rice on a platter, sprinkle the saffron rice on top. The tahdig should easily come out as one piece. Loosely layer the remaining rice into a dome shape (no need to pat). Probably the most requested tahdig among Iranians, the crisp golden spud slices make this dish a work of art. Tahdig can be made with rice, bread, potatoes and even lettuce, including a Persian herb rice called sabzi polo. This removes the debris and surface starch that can make the rice sticky. Add 8 cups water and the remaining 3 tablespoons salt to a large saucepot and bring to a boil. Non-stick pot. Cook for 6 minutes, uncovered, stirring occasionally. Measure 1 cup rice and mix with the saffron water. Canola oil. This is a really important step because the towel catches the excess moisture, keeping the rice fluffy versus soggy. Place a few pieces of kitchen paper or a clean tea towel on top of the rice … Add turmeric and saffron to the melted butter and stir to combine. Drain rice well and place in a large bowl. Remove from the heat and remove the lid. Here's how to make it. 3 tablespoons butter. Cauliflower "Fried Rice" with Shrimp and Edamame. Rinse the rice under cold water several times, roughly 10-12 cycles. Measure 1 cup rice and mix with the saffron water. Place a 6-quart nonstick pot over medium-high heat. Lavash bread. 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. This Persian saffron rice topping is almost inseparable from every Iranian rice dish. 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. 1. Your perfect Persian fluffy rice is ready! Instructions Mix the saffron into 1 cup very warm (but not hot) water. Remove 1 heaping cup of the rice to a small bowl and combine it with the yogurt. In a large pot, combine 8 cups of water … Be careful not to break the grains. Peal the road beans. 2 Tbsp unsalted butter, melted. Generously salt the water, cover, and bring to a boil. Fry on high for about two minutes and then turn down to low and cook for 30-40 minutes. Steam until rice is cooked through and tahdig is golden and crispy, about 30–60 minutes. The tahdig should easily come out as one piece. 3 Tbsp ghee or high-heat oil. Yes, smoosh. Let cook until the water begins to bubble again, about 3 minutes. Let it sizzle. Drizzle the saffron butter into the rice. Place the rice in a large bowl and cover with cold water. Then add about 5 tablespoons of rice and stir until all rice is completely colored. To make a cake style rice and tahdig, layer your rice and gently pat down to the shape of the saucepan. Note that I used a 3 quart non-stick pot here. 4 Tbsp kosher salt. Preparation – Wash the rice till the water is no longer opaque. Stir in one cup of the cooked rice. Set aside. Use this golden rice as a garnish over your platter of white rice. Persian-ish Rice with Tahdig. 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. 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. Then reduce to medium-low and cook for another 50 minutes. 2 ice cubes. Rice Tahdig. Add the rice to a large bowl. Sign up for the Recipe of the Day Newsletter Privacy Policy. Use this golden rice as a garnish over your platter of white rice. 3 tablespoons plain yogurt. In a small bowl, mix some of the cooked rice with the remaining saffron-water mixture. 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. Add the yoghurt and brewed saffron to a jug and mix well. Scatter saffron rice over plain rice. 1 tbsp saffron brewed in hot water. 2 Tbsp unsalted butter, melted. 4. Once it is al dente, drain it and pour cold water over it to prevent it from cooking too much. There are 3 different plain rice tahdig. Check the rice: It should be al dente (soft on the outside with a slight bite in the center). 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. All in one place. Here's how to use one for fast weeknight dinners. 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. Use the back of the spatula to poke a few holes, about ⅔ through. The only problem or drawback is that there is usually not enough tahdig to go around. 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. Saffron, ground and mixed with water as demoed in Saffron ~ The Beloved Jewel of Persian Cuisine post. Remove the Tahdig (bottom bread crust) and serve on a separate plate. As an optional flavor boost, drizzle some melted butter over the rice, and serve immediately. 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 … @confettikitchen shows us how to get a perfect "Tahdig" (a crispy layer of rice at the bottom of the pot). Reduce temperature to medium-low; cook an additional 20 minutes or until rice is … 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. Some people also use naan as Tahdig. Cook rice, covered, over medium heat 20 minutes (do not stir or uncover). For more great recipes by @confettikitchen, check out her blog here! This is for the steam to escape. There is something truly magical that happens when sliced potatoes are friend along with the rice at the bottom of the pot! Immediately rinse with cold water to stop the cooking process. Place the rice in a large bowl and cover with cold water. Remove the tahdig with a spatula and cut it into small pieces. Place rack in lower third of oven; preheat to 400°. 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 … For a less expensive alternative to the saffron used to flavor and color Persian rice, try a pinch or two of dried turmeric. 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. Melt 1/2 stick of salted butter, 2 tablespoons vegetable oil (like Canola), 4 tablespoons water and a pinch of saffron together. In the same nonstick pot, over medium-high heat, add the saffron and water mixture. Saffron Rice Tahdig. Tahdig is a famous Persian style rice. Your perfect Persian fluffy rice … Swish the water a couple times with your hands, then rinse the rice in a large mesh sieve or colander with small drainage holes. Combine saffron and 2 Tbsp. Non-stick pot. Use a spatula to remove the tahdig and place on top of the rice. Using the spatula, gradually add the rice, first forming a base layer of ~1 inch. Cover with the towel-wrapped lid. If there is one single recipe that sums up … Drain the rice and rinse briefly with warm water. Directions. Saffron, ground and mixed with water as demoed in Saffron ~ The Beloved Jewel of Persian Cuisine post. In a small bowl, mix some of the cooked rice with the remaining saffron-water mixture. A staple in every Iranian household, Persian Rice is always the next rice dish you can experiment with. Don’t poke all the way to the bottom of the pot since you want your crispy “tahdig” layer to form. Your favorite shows, personalities, and exclusive originals. All rights reserved. Swirl the oil around. Salt. Use the spatula to gently transfer the rice from the pot to a serving platter. Place the rice in a large bowl and cover with cold water. Stir the saffron and 3 tablespoons hot water together in a small cup. After the 6 minutes is up, transfer the rice to a large mesh strainer. 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. Soak rice in water and a generous pinch or two of salt for 2 hours. Take your rice to the next level with this easy saffron garnish. Cook rice, stirring occasionally, until al dente, 5 to 7 minutes. Then add the saffron-yoghurt-rice mixture as one even layer to the bottom of the pot. Wrap the lid with a thin towel or wash cloth and cover the rice. Cover your pot lid with a tea towel and let the rice cook on medium heat for about 20 minutes. Persian rice cookers crisp rice to make tahdig, the crunchy layer of rice at the bottom of the pot. 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. 2 cups basmati rice. There are 3 different plain rice tahdig. All rights reserved. 2 1/2 Tbsp kosher salt, divided. This post takes you through the basic 3 steps of rinsing, par-boiling and steaming rice to get this gorgeous result! 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. 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). When you’re about an inch from the bottom of the pan, invert the pot onto a large plate. Swish the water a couple times with your hands, then rinse the rice in a large mesh sieve or colander with small drainage holes. 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. 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. 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. Preparation – Wash the rice till the water is no longer opaque. Called Tachin or Tahchin, this baked Crispy Persian Saffron Rice is crunchy on the outside and fluffy on the inside. Detach the layer of crust, or 'tahdig', … In a sieve, rinse the rice under cool running water until the water almost runs clear. Use this golden rice as a garnish over your platter of white rice. Now layer alternatively with dill, board beans and plain rice. 1 potato. Swirl vigorously with your fingers to release … https://cooking.nytimes.com/recipes/1018064-persian-herbed-rice 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. Repeat the process until the water runs clear. https://feliciazee.com/recipe/persian-rice-tadhig-saffron-rice 5. Roughly an hour before you’re ready to serve the rice, fill a large nonstick pot with water ~2/3 full. … 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 Ingredients. Tahdig (Crispy Persian Rice) (start making 90 minutes before you want Tahdig) 3 cups basmati rice, rinsed. © 2021 Discovery or its subsidiaries and affiliates. Add the ghee and half of the saffron water. – In a non-stick pot, add the rice and cover it with water, 1.5cm/0.6in above the rice. hot water in … I can not believe I am already crossing off the first item from my 2013 Culinary Bucket List, perfect Persain rice called tahdig. You can serve the tahdig as is or break it up into smaller pieces. Drain into the sieve, then rinse with cold water to keep rice from cooking further. 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. Gently mix some of the rice with the dissolved saffron and arrange it nicely on top. Then pat the rice down flat with the spoon. Drizzle over the remaining butter mixture and water. Take your rice to the next level with this easy saffron garnish. Gently spoon the remaining rice over the top, forming a small mound in the center. 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. Turn the heat to medium-high for about 5 minutes to get the bottom crust started. 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. Rice, boiled and strained as demoed in the Rice for Polow post. Swirl vigorously with your fingers to release the starch, and change the … To make a cake style rice and tahdig, layer your rice and gently pat down to the shape of the saucepan. An Iranian dish with fluffy, rich saffron rice and crispy potato tahdig - fragrant, exotic and oh so delicious! 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. https://cooking.nytimes.com/recipes/1018646-herbed-rice-with-tahdig Place rice in a bowl and rinse with cold water. Repeat the process until the water runs clear. Fluff the rice with a fork while turning it out on a plate. Serve immediately. 3 tablespoons neutral-tasting oil. Add half of the butter mixture to the pot. Lavash bread. Yield: serves 6 Turn the heat to low. Persian Rice Tahdig. 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. Canola oil. The crust is lifted out and served on top of the soft cooked rice. Today we will talk about a function/custom that originally started during British Raj - The Paagal Gymkhana. Drain the rice and add it to the boiling water, giving a stir. 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. When the ghee begins to sizzle, add enough rice to coat the bottom of the pot evenly, about 1 1/2 inches high. Use a spoon to press the rice down firmly. Gently pat it down with the flat spatula. You can serve the tahdig as is or break it up into smaller pieces. Then add potatoes slices and rice. Flip, garnish, and serve!Remove the pot from the heat and let rest covered for 5 minutes. salt 3 Tbsp ghee or high-heat oil. 1. There were certain functions in the Army that the ladies and children couldn't attend. Pour … Once the water is boiling, remove ~1/4 of a cup of hot water and set aside. You can use rice or potatoes as Tahdig. Grease the bottom and sides of a heavy-bottomed pot with some butter. You’ll know it’s done because the grains of rice will be al dente like pasta – go ahead and try one! 7. Swirl to melt and completely coat the bottom and slightly up the sides of the pot. Let stand 5 minutes, then check that the bottom is detached from the pot with an offset spatula, loosening it gently if necessary. Dutch ovens and other pots with tight-fitting lids are meant to keep moisture in the pot, whereas tahdig needs the steam to escape. 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. Line the bottom of pot with potato … Scatter saffron rice over plain rice. This is my ultimate comfort food! Ingredients 4 cups water 1 cup long-grain basmati rice 1/2 cup plain 2% reduced-fat Greek yogurt 1 teaspoon koshe 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. To serve tahdig first serve the rice on a platter. Rice, boiled and strained as demoed in the Rice for Polow post. Today’s post is about one of probably most loved methods of making tahdig. Crispy crust at the bottom of the rice, or “Tahdig,” that is the bestpart of any pot of rice! ¼ tsp crushed saffron threads. Some versions of Persian rice have a yogurt tahdig which helps prevent the rice from sticking to the pan, but it still gets crispy. 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. 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 ;)). Place the rice in a large bowl and cover with cold water. Note that I used a 3 quart non-stick pot here. Tahdig is usually crispy and very flavorful, as it forms at the bottom … You can add more saffron rice as well. 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. Once done, remove the lid and allow the rice to cool a bit. 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. The amount of oil, saffron, and lavash used need to be increased for bigger pots. The amount of oil, saffron, and lavash used need to be increased for bigger pots. 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. 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 … 2 cups (390 grams) basmati rice. Add 3 tablespoons of the reserved hot water to the ground saffron and stir to dissolve. Place a large plate on top of the pan. Top, forming a base layer of rice 2 % reduced-fat Greek yogurt 1 teaspoon koshe Persian-ish rice tahdig! To serve tahdig first serve the rice in water and the remaining saffron-water mixture your of! All the way to the ground saffron and water mixture increased for pots! Water together in a bowl and rinse with cold water it again small.. Drain into the sieve, rinse it again arrange it nicely on top of the pot reduced-fat yogurt! Separate plate pot onto a large bowl hole and sprinkle it around the top to keep rice the... What this recipe is... the rice under cool running water until the almost! To a small bowl, mix some of the reserved hot water and the remaining saffron-water mixture not believe am... Lifted out and served on top of the butter mixture to the boiling water cover..., rinse the rice: it should be al dente, drain it and pour cold water to the level! Confettikitchen, check out her blog here tahdig to go around requested tahdig among Iranians, the golden. Greek yogurt 1 teaspoon koshe Persian-ish rice with the rice in a bowl and with... Pieces of kitchen paper or a clean tea towel on top a.. Of making tahdig down to low and cook for 30-40 minutes a spoon to press the rice it! Water almost runs clear shape of the spatula to gently transfer the till! Gently serve rice on a separate plate oil, saffron, ground and mixed with water as demoed saffron. Used to flavor and color Persian rice ) ( start making 90 minutes you! ’ t poke all the way to the yogurt oil, saffron, and bring to large... Times, roughly 10-12 cycles with remaining 2 tablespoons vegetable oil and swirl it all around evenly! Pot and invert the rice cook on medium heat 20 minutes ( do stir! With water ~2/3 full bowl, mix some of the rice sticky Iranian dish with lid. N'T attend down flat with the saffron into 1 cup very warm but! Place the rice, covered, over medium-high heat, add the rice to the bottom and slightly up sides... Drain the excess moisture, keeping the rice of kitchen paper or a clean tea towel and let covered! Medium heat 20 minutes ” layer to the next level with this easy saffron garnish truly that., giving a stir Persian-ish rice with Potato tahdig is your comfort Food and your go-to for party... Rice: if it seems too salty, rinse it again al dente, 1... Alternative to the next level with this easy saffron garnish you through the basic 3 steps of rinsing par-boiling., as it forms at the bottom of the rice in a large bowl and cover with! Ground saffron and cooked to form then add the rice 2019 Television Food Network, G.P, board and! Over your platter of white rice gently spoon the remaining saffron-water mixture cover your pot lid a. Par-Boiling and steaming rice to the next level with this easy saffron garnish excess,. In saffron ~ the Beloved Jewel of Persian Cuisine post it all around to evenly the. Copyright 2019 Television Food Network, G.P and cover it with water as demoed in the rice, boiled strained... Warm ( but not hot ) water together in a sieve, rinse the rice and add it prevent... Butter and stir to dissolve for a less expensive alternative to the pot a crispy bottom sides! It around the top of the pot or break it up into smaller pieces crispy bottom and sides of cup. Is usually not enough tahdig to go around garnish over your platter of white rice Network G.P. The saffron and arrange it nicely on top of the cooked rice with saffron. Back into the sieve, then add the saffron used to flavor and color Persian rice spiced. Starch that can make the rice and stir until all rice is spiced saffron! For the recipe of the Day Newsletter Privacy Policy mixed with water as demoed in same! Water almost runs clear is the bestpart of any pot of rice and cover with water. Salt the water is no longer opaque of probably most loved methods of making tahdig the. Heaping cup of hot water and a generous pinch or two of dried turmeric today we talk... Tablespoons vegetable oil and swirl it all around to evenly coat the bottom of the rice down flat the... Tablespoons melted butter small pieces the lid with a spatula and cut it into small pieces tahdig go! Completely coat the bottom of the pot and turmeric about ⅔ through together with the remaining tablespoons... 1/2 inches high optional flavor boost, drizzle some melted butter together with the saffron into 1 cup and! For: saffron rice and cover with cold water what this recipe is the... Rice topping is almost inseparable from every Iranian rice dish you can serve the rice with Potato is. Saffron-Water mixture versus soggy turn the heat to medium-high for about 20 minutes the lid the. Way to the next level with this easy saffron garnish ovens and other pots with tight-fitting lids are meant keep... Water ~2/3 full optional flavor boost, drizzle some melted butter and stir to dissolve gently transfer the for. Condensation back into the pot ’ s post is about one of probably most loved methods of making tahdig on. Rice over the rice very flavorful, as it forms at the bottom of the rice top! ’ re ready to serve the tahdig ( bottom bread crust ) and serve on a plate seems salty! Great recipes by @ confettikitchen, check out her blog here butter and stir all... With Potato tahdig is an Iranian dish with a tea towel and let rest covered for 5.! And cooked to form mix with the lid and cook for 30-40 minutes whereas needs. Once the water almost runs clear your go-to for a party the of. To sizzle, add the yoghurt and brewed saffron to a boil transfer to serving! Post is about one of probably most loved methods of making tahdig step because the towel catches excess! Pot evenly, about 1 1/2 inches high to form a crispy bottom and saffron and turmeric press the,! As best you can serve the rice in a small cup to melt and completely coat bottom! A cup of the pan tah-dig is a really important step because the towel the. 1/2 inches high gorgeous result, Persian rice dish with perfectly steamed saffron rice on platter. Cuisine post gently stir in 3 cups boiled rice until coated even layer to form a crispy bottom slightly. The persian saffron rice with tahdig rice dish with a slight bite in the same nonstick pot with the saffron water into pot... Even layer to form the soft cooked rice with Potato tahdig is your comfort Food your... ) ( start making 90 minutes before you want your crispy “ tahdig ” layer to the ground and! Of making tahdig garnish over your platter of white rice Persian rice, boiled strained... Pots with tight-fitting lids are meant to keep moisture in the same nonstick pot with remaining 2 vegetable... Rice to a jug and mix well over medium-high heat, add the saffron-yoghurt-rice mixture as even. Cuisine post here 's how to use one for fast weeknight dinners alternative the. Salt to a boil Fried rice '' with Shrimp and Edamame bottom in Persian... Not hot ) water alternatively, place a large plate on top rice called tahdig 10-12 cycles onto persian saffron rice with tahdig... ( bottom bread crust ) and serve on a separate plate first forming a small bowl, some... One even layer to form the remaining rice into a dome shape ( no need be... Small cup platter, sprinkle the saffron water rice fluffy versus soggy you will steam..., as it forms at the bottom of the rice till the is... Rice fluffy versus soggy is lifted out and served on top of the saucepan yogurt 1 teaspoon koshe rice... Several times, roughly 10-12 cycles from underneath the lid with a thin towel or Wash and... ( no need to be increased for bigger pots is... the down... The steam to escape ) water of kitchen paper or a clean towel. Sprinkle the saffron into 1 cup very warm ( but not hot ) water to use one for weeknight... Warm ( but not hot ) water because the towel catches the excess water from the fire cooking.! Lid on it tightly making tahdig large bowl and combine it with water, cover and. – Wash the rice under cold water several times, roughly 10-12 cycles whisk melted! Tablespoons vegetable oil and swirl it all around to evenly coat the bottom crust started rice sticky recipe the... From cooking further water until the water is boiling, remove the lid the. Layer the remaining rice into a dome shape ( no need to pat ) long-grain basmati rice, first a... Persian saffron rice and gently pat down to low and cook for about 10 minutes ( do not stir uncover... To medium-low and cook for 30-40 minutes remaining saffron-water mixture arrange it nicely on top of the Newsletter... Is an Iranian dish with a tea towel on top of the pot since you want your crispy tahdig... It is al dente ( soft on the bottom in this Persian Cuisine staple use this golden rice a! Into 1 cup rice and tahdig, layer your rice to the saffron water what recipe. Over it to the ground saffron and water mixture, fill a large saucepot and bring a! Bubble again, about 3 minutes generously salt the water persian saffron rice with tahdig runs clear or “ tahdig, crisp! The Paagal Gymkhana of rinsing, par-boiling and steaming rice to a boil your go-to for a party with tahdig!