Persian Crunchy Rice Food

PERSIAN RICE

Steps:

• Bring the water to a boil in a large pot, add the salt, and then boil the washed rice for ten minutes; drain and reserve.
• Dip the potato slices in the melted butter and use them to line the bottom AND sides of the same pot you just boiled the rice in.
• Pour any leftover butter in the bottom of the pot.
• Now, very carefully (don't move the potatoes), place the partially cooked rice into the potato-lined pot.
• Cover the pot with a teatowel and then its lid and place over medium-low heat; this steams the rice and cooks and browns the potatoes.
• This will take about 1/2 hour, but carefully check the rice for doneness and the potatoes for browning after about 20 minutes.
• When the rice and potatoes are done (potatoes will be browned and crispy), remove from heat and remove lid and teatowel.
• Place a large platter over top of pot and very carefully invert the pot.
• The whole thing should slide out; if some potatoes come away, put them back where they belong.
• I was told the crust is called the"tadiq" and it is the part the family members all fight over.
• I admit that, when I tried to make this dish, it all fell apart; it was tasty though.

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.

TAH-DIG (PERSIAN RICE)

Steps:

• In a large bowl, rinse rise several times until the water drains clear.
• Fill bowl with water again and add a large pinch of salt. Allow rice to soak for about 20 minutes while you boil water. Reserve 3 tablespoons of boiling water for later use. *I've read/heard different soaking times, anywhere from no soaking to overnight.
• Bring a large pot with 4 cups of water to a boil. Drain rice and add to boiling water. Allow to cook, uncovered on medium-high heat for exactly 8 minutes (Set your timer.) Skim the foam off the top.
• When rice is done, it should begin to puff up, be soft on the outside and hard on the inside. Drain rice and rinse under cold water to stop the cooking.
• Using a mortar and pestle, grind a large pinch of saffron until it becomes powdery. Dissolve saffron in reserved 3 tablespoons hot water and stir with a spoon. Set aside.
• Heat a medium size non-stick skillet on medium high heat and add oil, 3 Tb plain water, turmeric and saffron liquid. Gently swirl pan around so bottom is fully coated.
• Add rice back into the pan, making sure the entire bottom is covered. Using the back of your large spoon, poke holes into the rice mound being careful not to go all the way down. Allow to cook on medium-high for 10 minutes, you should see steam coming out.
• Cover pan lid with a kitchen towel and close pan. The towel will catch any moisture from the rice. Allow to cook for another 35 minutes. When it's done, you should hear a sizzle and crackling sound.
• To serve: remove lid and place plate on top, carefully inverting the pan so the bottom of the rice is up. Or you can scoop the rice out and break the tahdig apart and scatter around the edges.

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.

IRANIAN RICE WITH POTATO CRUST AND SAFFRON

Steps:

• Clean, wash, and soak rice for 30 minutes.
• Cook in a pan with 4 cups water.
• Boil on high heat for 5 minutes.
• Reduce heat, stir rice, and leave on low heat again for 5 minutes, then drain in a sieve.
• Mix saffron and warm water; set aside.
• Peel potatoes and cut into thick round slices.
• Pour saffron in a pan.
• Add 2 tbsps. melted butter and potatoes, and mix very well.
• Spread sliced potatoes in the bottom of the pan and spoon all rice over.
• Sprinkle with remaining butter.
• Cover pan with aluminum foil and leave on very low fire until done.
• Transfer rice to a platter so that sliced potatoes are on top of 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.