TAHDIG RECIPE (CRISPY PERSIAN RICE)
Tahdig, pronounced tah-deeg, literally means "bottom of the pot" in Persian. And it refers to a beautiful, pan-fried Persian rice that is fluffy and buttery on the inside with a perfectly golden crust, which is the layer at the bottom of the pot. This tahdig is laced with saffron and scented with orange zest. Be sure to use a nonstick pan for this recipe. Step-by-step photos and more tips in the post.
Provided by Suzy Karadsheh
Categories Side Dish
Number Of Ingredients 10
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.
Nutrition Facts : Calories 314.7 kcal, Carbohydrate 48.8 g, Protein 5 g, SaturatedFat 4.2 g, Cholesterol 15.3 mg, Fiber 2.3 g, ServingSize 1 serving
JEWELED RICE WITH DRIED FRUIT
Categories Rice Side Christmas Thanksgiving Vegetarian Quick & Easy Wheat/Gluten-Free Dried Fruit Raisin Pistachio Fall Christmas Eve Gourmet Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve.
- Bring water and salt to a boil in a 6-quart heavy pot, then add rice and boil, uncovered, stirring occasionally, 5 minutes from time water returns to boil. Drain rice in sieve.
- Toss together dried fruit in a bowl. Melt 6 tablespoons butter with cardamom and pepper in cleaned and dried pot, stirring to combine, then alternately layer rice and dried fruit over it, beginning and ending with rice and mounding loosely. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon, then cover pot with a kitchen towel and a heavy lid. Fold edges of towel up over lid (to keep towel from burning) and cook rice over moderately low heat, undisturbed, until tender and a crust forms on bottom, 30 to 35 minutes. Remove from heat and let rice stand, tightly covered and undisturbed, at least 30 minutes.
- Heat remaining 2 tablespoons butter in a small skillet over moderate heat and cook pistachios, stirring, until lightly browned, 2 to 3 minutes.
- Spoon loose rice onto a platter, then break crust into 1-inch pieces and scatter over rice. Sprinkle with pistachios.
PERSIAN RICE WITH DUCK CONFIT AND DRIED CHERRIES
In this pielike Persian dish, the bottom layer forms a golden crust of basmati rice.
Provided by Martha Stewart
Categories Rice Recipes
Number Of Ingredients 9
Steps:
- Bring water, cinnamon, and 3 tablespoons salt to a boil in a medium pot. Gradually add rice, stir, and cook until grains are tender but slightly firm in centers, 3 to 4 minutes. Drain rice; discard cinnamon sticks. Mix in duck confit, dried cherries, and melted butter. Season with salt and pepper.
- Peel potatoes, and slice about 1/8 inch thick using a mandoline. Melt remaining 4 tablespoons butter in a large (10-inch) pot or heavy skillet (preferably nonstick) over medium heat, swirling to coat. Arrange 3 layers of potatoes in pot in a circular pattern, overlapping slightly, working from the outside.
- Sprinkle cilantro over potatoes, and top with rice mixture, pressing down lightly to form an even layer. Place a cotton kitchen towel or a piece of cheesecloth directly on surface of rice, covering completely. Cover pot, and cook for 8 minutes. Reduce heat to medium-low, and cook until potatoes are crisp and golden brown around edges, 25 to 30 minutes. Remove towel. Run a rubber spatula around edge of pot, and invert onto a serving platter.
PERSIAN RICE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 11
Steps:
- Tie cinnamon stick, cloves, peppercorns, and cardamom seeds in a small piece of cheesecloth; set aside. Fill a large saucepan with 4 quarts water and 1 tablespoon salt and bring to a boil over high heat. Stir in rice and spice sachet. Cook, uncovered, stirring occasionally, until rice is tender, about 10 minutes. Discard sachet and strain rice through a fine-mesh sieve. Let stand in sieve 10 minutes.
- Meanwhile, peel potatoes and slice about 1/8 inch thick using a mandoline. Melt butter in a 12-inch nonstick skillet over medium heat, swirling to coat. Transfer butter to a large bowl for the rice mixture. Arrange potatoes in two layers in skillet in a circular pattern, overlapping slightly and working from the outside.
- Toss rice with butter, apricots, and raisins, and season with salt.
- Sprinkle cilantro over potatoes, and top with half of rice mixture, pressing down to form an even layer. Top with remaining rice mixture, continuing to press down, ensuring rice forms an even layer. Place a piece of cheesecloth directly on surface of rice, covering completely.
- Cover pan, and cook for 8 minutes. Reduce heat to medium-low, and cook until potatoes are crisp and golden brown around edges, 20 to 25 minutes. Remove cheesecloth. Run a rubber spatula around edge of pan, and invert onto a serving platter, shaking gently to loosen rice from pan.
WILD RICE SALAD WITH DRIED CHERRIES
This wild rice side dish is bursting with flavor, thanks to cherries, garlic, and ginger.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 11
Steps:
- Stir together rice, 6 cups water, and 1 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover, and simmer until rice is tender and beginning to burst, about 45 minutes. Drain.
- Stir sugar, lemon juice, and vinegar in a small bowl; set aside. Heat oil in a medium saucepan over medium-high heat. Add shallots, garlic, ginger, and remaining 1/2 teaspoon salt. Cook, stirring constantly, until shallots are translucent, about 3 minutes. Stir in cherries and 1/2 cup water. Cook until cherries are plump, about 10 minutes. Remove from heat, and stir in sugar mixture.
- Stir together cherry mixture and rice in a large dish. Cover; let stand at least 1 hour (or refrigerate overnight). Just before serving, stir in parsley.
SOUR CHERRY RICE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 7
Steps:
- Place rice in a medium bowl, and add enough water to cover. Pour off water, and repeat process 2 to 3 more times. Add enough cold water to cover. Add salt, and let stand for 10 to 15 minutes. Drain.
- Bring a large pot of water to a boil. Add rice, and cook until almost tender, 5 minutes. Drain.
- Meanwhile, in a medium nonstick stockpot, combine 2 tablespoons water, butter, yogurt, and 1 teaspoon saffron water. Add rice, layering with the cherries, and cherry liquid. Sprinkle with remaining saffron water and the oil. Cover top of stockpot with a thick kitchen towel, and place lid on top. Cook over medium heat for 5 minutes. Reduce heat to low, and cook for 30 minutes more. Invert rice onto a large platter. Serve immediately.
PERSIAN RICE
I believe I've posted a few fool-proof methods for cooking perfect rice, but this Persian version takes the grand prize, and it's not even close for second. The beauty of this method is that it doesn't rely on any specific measurements, or even exact times. This will make some of you very nervous, but just go with it.
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Bring water and kosher salt to a boil in a pot; add rice and cook, stirring, for exactly 7 minutes. Drain.
- Heat olive oil in a pot over medium-high heat. Cover bottom of pot with 1 layer of potato slices. Sprinkle cumin and salt over potatoes. Cook until potatoes are sizzling, 2 to 3 minutes; top potatoes with rice to form an even layer. Reduce heat to low and place butter slices over rice.
- Top pot with a layer of clean paper towels and place lid over towels. Steam until rice is fluffy, about 45 minutes.
- Grind saffron threads with a mortar and pestle. Mix crushed saffron with 1 1/2 tablespoons hot water in a large bowl. Add a couple spoonfuls of rice to saffron mixture and stir until rice is yellow.
- Spoon remaining rice into a serving bowl, top with saffron rice, and line edges of bowl with potatoes. Garnish with parsley.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 41.6 g, Cholesterol 11.4 mg, Fat 8.3 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 3.4 g, Sodium 2223.1 mg, Sugar 0.3 g
GLAZED DUCK CONFIT WITH BLACK RICE, MIZUNA, AND CHERRIES
Like a lamb shoulder or veal shank, duck legs require a long, slow braise (in fat in this case, rather than stock) to break down their sinew and make them succulent and tender. Choose an earthenware dish or a roasting pan that will hold the legs snugly (the legs should just fit in the dish, without overlapping). Four cups of duck fat sounds like a lot, but don't worry, most of it is left behind in the pan, and you can use it over and over again, as long as it's strained well and kept chilled or frozen. You can also store the duck legs in the fat.
Number Of Ingredients 34
Steps:
- Trim the excess fat from the duck legs. Season them with the thyme, onion, orange, bay leaves, crumbled chiles, star anise, and cracked black pepper. Cover, and refrigerate overnight.
- Preheat the oven to 325°F.
- Take the duck out of the refrigerator 45 minutes before cooking to let it come to room temperature. After 15 minutes, scrape off the onion and spices into a 12-by-9-inch (or equivalent) baking dish. Season the duck legs on all sides with 1 tablespoon plus 1 teaspoon salt, let sit 30 minutes, and then place them in the baking dish, skin side up.
- Heat the duck fat in a medium saucepan over low heat until it is just warm and has completely melted.
- Pour the melted duck fat over the legs, just covering them. Carefully transfer the baking dish to the oven, and cook about 2 1/2 hours, until tender. To check for doneness, insert a paring knife into the meat. When the duck is ready, it will be tender and fall right off the knife.
- Remove the duck legs from the fat, and place them on a baking sheet. Turn the oven up to 400°F and return the legs to the oven for 10 to 15 minutes to crisp the skin.
- Place the hot rice on a large warm platter. Arrange the duck legs on the rice, and spoon the warm cherry compote over the top.
- Heat a large saucepan over medium heat for 1 minute. Swirl in the olive oil and add the onion, thyme, bay leaf, chile, and 1/2 teaspoon salt. Cook, stirring often, 3 to 4 minutes, until the onion is translucent. Add the rice, stirring to coat it in the oil and toast it slightly. Add the white wine, and reduce by half. Add 10 cups water and 2 teaspoons salt and bring to a boil. Turn the heat down to low, and simmer about 40 minutes, stirring occasionally, until the rice is tender but slightly al dente. When the rice is almost done, stir continuously until all the liquid has evaporated. Discard the chile and bay leaf. Season with a few grindings of black pepper. Stir in the butter and taste for seasoning. Quickly stir in the mizuna, until just wilted.
- Make a sachet of cheesecloth and put in it the thyme, bay leaves, chiles, star anise, cinnamon stick, and peppercorns. Place the sugar and 1 cup water in a medium saucepan. Bring to a boil over medium-high heat, and then add the port, the orange juice, and the sachet. Turn down to a simmer, and add the cherries. Poach the cherries 8 to 10 minutes, until just tender. (The cherries should retain their shape; if they've begun to look squashed, you've overcooked them.)
- Strain the cherries over a bowl, and return the liquid to the saucepan. Cook the liquid over high heat about 5 minutes, until it has reduced by two-thirds. It should be slightly thickened and have a glossy sheen. Strain the liquid, and cool. Stir in the cherries, and season to taste with salt and a pinch of pepper.
- When you are ready to serve the cherry compote, heat it in a saucepan and swirl in the butter.
- Like so many slow-cooked dishes, duck confit tastes better the next day. The savory cherry compote can also be made ahead and rewarmed before serving. Forty-five minutes before you want to put dinner on the table, start the rice. After 30 minutes, put the duck in the oven to crisp.
More about "persian rice with duck confit and dried cherries food"
EASY PERSIAN RICE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
DUCK CONFIT DIRTY RICE RECIPE | MYRECIPES
From myrecipes.com
PERSIAN RICE WITH DUCK CONFIT AND DRIED CHERRIES RECIPE
From pinterest.com
SOUR CHERRY PERSIAN RICE BY THEFEEDFEED | QUICK & EASY RECIPE
From thefeedfeed.com
4/5 (54)Total Time 2 hrsServings 6-8
- Meanwhile, in a medium saucepan, combine pitted cherries with sugar, black pepper, coriander, cinnamon, cardamom and ½ tablespoon salt over medium-high heat and bring to a simmer. Cook until the sugar is dissolved and the cherries are tender, about 12 minutes. Strain, then return any liquid back to the pan and simmer until thickened, 4-5 minutes more. Pour the thickened juices over the cherries and toss.
- Combine ¼ cup boiling water and saffron in a medium bowl. Whisk in ½ tablespoon salt and ¼ cup oil.
- Bring a large pot of water to a boil. Season with remaining 1 tablespoon salt. Boil rice until slightly tender but still not fully cooked, 5 minutes; drain.
PERSIAN RICE RECIPE | BON APPéTIT
From bonappetit.com
PERSIAN RICE WITH DUCK CONFIT AND DRIED CHERRIES | RECIPE | PERSIAN ...
From pinterest.es
PERSIAN RICE RECIPES
From allrecipes.com
EDAMAM RECIPE PAGE WITH 28 NUTRIENTS AND 40 DIET AND HEALTH LABELS
From edamam.com
PERSIAN RICE WITH DUCK CONFIT AND DRIED CHERRIES | RECIPE | DRIED ...
From pinterest.com
PERSIAN RICE WITH DUCK CONFIT AND DRIED CHERRIES
From fooddiez.com
PERSIAN ROASTED CHICKEN WITH DRIED CHERRY-SAFFRON RICE - FOOD
From foodandwine.com
PERSIAN RICE WITH DUCK CONFIT AND DRIED CHERRIES
From mealplannerpro.com
DUCK CONFIT CROSTINI WITH PICKLED CHERRIES AND DUCK CRACKLINGS
From bonappetit.com
PERSIAN-INSPIRED CHICKEN AND RICE WITH DRIED FRUIT - JEWISHBOSTON
From jewishboston.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love