Crispy Tahdig Food

TAHDIG - CRISPY PERSIAN RICE

Steps:

• Add rice to a bowl and fill with water. Mix well to remove the starch. Strain and repeat until the water runs clear. This helps the grains of rice stay separated after cooking. Add strained rice to a bowl with 2 tablespoons of salt. Cover with 2 cups of water. Soak for 30 mins. Meanwhile, bring 6 cups of water to a boil. Add the rice mixture to the boiling water. Boil for 5-8 minutes until rice is al-dente. If a lot of foam rises to the top, skim it off with a spoon. Strain rice. In a wide-bottomed pot, add the canola oil and saffron threads. Stir. Scoop a layer of rice into the pot and press is down with a spatula. This will be the crispy top layer (the tahdig, which translates to 'bottom of the pot'). Scoop the rest of the rice on top of the packed layer in a pyramid shape. With the handle of a spoon, make holes in the pyramid to allow the steam to escape. Be careful not to press down to the bottom of the pan. Cover and cook on med-high heat for 10 minutes. This part can vary depending on your stove, so be careful not to burn it. Turn heat to low. Wrap the lid with a towel, cover and cook on low heat for 45 minutes. When you remove the lid, the rice should be making a crackling sound. If you can, carefully check the bottom of the pot to check it the bottom is crispy. The rice on top should be fluffy. If not, cover and cook for 15 more mins. Cover the pot with a flat plate and flip it over. Garnish with mint and parsley and serve as-is or broken in pieces. Great served with saucy meat dishes.

TAHDIG RECIPE (CRISPY PERSIAN RICE)

Steps:

• Mix the saffron into 1 cup very warm (but not hot) water. Let sit for at least 10 minutes to let the saffron release all of its flavor.
• In a sieve, rinse the rice under cool running water until the water almost runs clear.
• In a large pot, combine 8 cups of water and the salt (this is your one shot to season the rice itself). Bring to a boil over medium-high heat. Add the rice and cook until al dente, 5 to 6 minutes. Drain the rice.
• In a medium bowl, combine 1 cup of the cooked rice, the yogurt, grapeseed oil, and 2 tbsp of the saffron water. Mix thoroughly.
• Spread the rice-yogurt mixture evenly on the bottom of a 10-inch lidded nonstick pot. Sprinkle 1 cup of the remaining cooked rice on top, followed by 2 tablespoons of the dried cherries, a pinch of orange zest, and a pinch of cinnamon. Add another layer of rice and repeat with the cherries, orange zest, and cinnamon, reserving a couple tbsp of the cherries for garnish. As you go about layering, the rice will start to dome and look "pointy" in the middle--that's okay! Keep it that way. Finish by dotting the top with the butter and pour the rest of the saffron water all over the top.
• Wrap the lid in a kitchen towel and secure it around the handle with a rubber band. Cover the pot and cook over low heat, 25 to 30 minutes or until the rice around the edges is golden and crispy; it's okay to peek under the lid! (See note #2) Be sure not to burn the bottom layer of the rice, though you do want a nice crust in the bottom.
• Remove the lid, invert a large serving plate over the pot, and carefully flip them over together. No worries if it sticks, just scrape it out and run with it! Sprinkle the tahdig with the reserved dried cherries and pistachios and serve right away.

SAFFRON RICE WITH TAHDIG

Steps:

• Place the rice in a large bowl and cover with cold water. Swish the water a couple times with your hands, then rinse the rice in a large mesh sieve or colander with small drainage holes. 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. Let soak 1 hour.
• Add 8 cups water and the remaining 3 tablespoons salt to a large saucepot and bring to a boil. Drain the rice and add it to the boiling water, giving a stir. Let cook until the water begins to bubble again, about 3 minutes. Check the rice: It should be al dente (soft on the outside with a slight bite in the center). If still not al dente, cook 1 to 2 minutes more. Drain the rice and rinse briefly with warm water. Taste the rice: If it seems too salty, rinse it again. Set the rice aside in the sieve.
• Stir the saffron and 3 tablespoons hot water together in a small cup.
• Place a 6-quart nonstick pot over medium-high heat. Add the ghee and half of the saffron water. Swirl to melt and completely coat the bottom and slightly up the sides of the pot. When the ghee begins to sizzle, add enough rice to coat the bottom of the pot evenly, about 1 1/2 inches high. 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. Gently spoon the remaining rice over the top, forming a small mound in the center. 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. Cover the pot with the lid and cook for about 10 minutes (you will see steam coming from underneath the lid).
• Whisk the melted butter together with the remaining saffron water. Remove the lid from the pot, being careful not to drip condensation back into the pot. Turn the heat to low. Wrap the lid with a clean kitchen towel, securing at the top to keep loose ends away from the fire. Drizzle the saffron butter into the rice. 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. Remove from the heat and remove the lid. Let stand 5 minutes, then check that the bottom is detached from the pot with an offset spatula, loosening it gently if necessary. 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. Serve immediately.

TAHDIG (PERSIAN RICE)

Steps:

• Gather the ingredients.
• Combine rice and water in a saucepan and bring to a boil. Reduce heat to medium-low, add salt and stir. Cover pot and allow to simmer for 20 minutes or until rice is tender.
• In a large skillet or saute pan , heat olive oil on medium heat. Be sure to coat sides and bottom of the pan. Add cooked rice and "mash" it with a spoon to compact it, ensuring it is evenly spread throughout pan.
• Cover and cook for about 15 to 20 minutes on medium heat or until you hear it crack and sizzle.
• Once rice is done, remove lid and carefully flip rice over onto a serving dish, so crusted rice is now on the top. The rice should have a thick layer of brown, crispy rice.

POTATO TAHDIG

Steps:

• Stir saffron and 2 Tbsp. lukewarm water in a small bowl; set aside to bloom.
• Meanwhile, place rice in a strainer or fine-mesh sieve and rinse with lukewarm water, swishing around with your hands to get rid of excess starch, until water runs clear. Cook rice in a large pot of boiling generously salted water for 7 minutes. Check one grain; it should be soft on the edges but firm inside. You should be able to break it into two using your fingertips, but the grain should still be firm in the middle. If not, cook 1 minute longer and check again. Drain rice and rinse with cold water to stop the cooking.
• Wipe out pot. Pour 1/3 cup oil into pot and heat over medium. Add saffron mixture, tilting pot to make sure it covers the bottom.
• Arrange potato slices in an even layer in bottom of pot. Season with 2 tsp. salt. Return rice to pot on top of potatoes in a mound (so it's higher in the middle than the edges) without pressing or packing it down. Using the handle of a wooden spoon, make 5 holes in rice, going all the way down to the potato layer, so steam can escape. Pour 1/2 cup water around outer edge of potatoes. Cover lid with a clean dish towel, tying the ends up over the handle so they don't catch fire, then cover pot with lid. Cook over medium-high heat until steaming, 7-10 minutes (check after 7 minutes; if you don't see steam, cover and continue to cook).
• Pour remaining 1/4 cup oil evenly over rice, cover pot, and let steam over low heat until rice and potatoes are cooked through, 30-40 minutes. Taste to make sure rice is fully cooked; if not, add 1/4 cup more water, then let steam another 10 minutes.
• Spoon rice onto a platter. Using a spatula, lift crispy potatoes and rice off bottom of pot (this is the tahdig) and arrange, browned side up, over rice.

CRISPY TAHDIG

Steps:

• Start the 2 quarts water and salt boiling in large stock pot or dutch oven.
• Rinse rice until water runs clear (or as close to clear as you can get it).
• Add rice to boiling water, boil about 10 minutes or until rice is about half cooked.
• Drain rice in colander, reserve.
• In stock pot or dutch oven, pour about 1/4 cup melted butter on bottom, tilt to cover 2 inches up sides.
• Pour the half-cooked rice into the pot, try to make a nice mound in the middle, and avoid the sides as much as possible.
• With the end of a wooden spoon, make holes in the mound of rice (5 or 6 places) evenly around.
• Pour the remaining melted butter onto the rice, and drizzle 1/4 Cup of the extra water into the holes you made. Cover pot with kitchen towel to absorb the steam, place pot lid on towel.
• Cook on very low heat, checking after about 15 minutes. If the rice is browning too fast, add the remaining extra water a little bit at a time.
• Cook rice until it's done, about 30 minutes.
• Try not to check it too often, as it needs to steam.

PERSIAN TAHDIG RICE

Steps:

• Grind saffron threads with sugar in a mortar and pestle. Transfer to a bowl and dissolve in boiling water. Set aside to soak.
• Wash starch from the rice by rinsing it in a nonstick 4-quart pot. Rinse 3 or 4 times in lukewarm water until water runs clear. Fill the pot 3/4 full with cold water, covering the rice. Bring to a boil. Add olive oil and cook until rice is soft on the outside and still crunchy in the middle, 10 to 15 minutes.
• Drain rice and rinse with cool water. Set aside. Rinse any excess rice starch out of the pot.
• Melt butter in the clean, dry pot. Mound rice over the butter; add enough water to reach 1/3 of the height of the rice. Sprinkle salt over the rice. Wrap the lid with a kitchen towel and cover the pot to seal tightly. Simmer over medium heat until all water is absorbed and a crispy crust starts to form on the bottom, about 10 minutes.
• Fluff the rice with a fork while turning it out on a plate. Measure 1 cup rice and mix with the saffron water. Scatter saffron rice over plain rice. Detach the layer of crust, or 'tahdig', from the bottom of the pot and serve in a separate dish as a special treat.

TAHDIG WITH POTATO (IRANIAN)

Steps:

• Slice potato into 1/4" rounds.
• In a large pot, add two tablespoons canola oil, the saffron water, and sprinkle with salt. Slightly shake the pot to mix the liquid.
• Add the potatoes and sprinkle each with a little salt.
• Add your rice.
• Cook on high for 10 minutes.
• Lower the temperature to low, place a towel over the top of the pot, cover, and steam for one hour.