POLO BA TAHDIG (PERSIAN RICE WITH BREAD CRUST)
No dinner in an Iranian household is complete without polo, or rice. And no pot of polo is complete without tahdig, the crisp crust whose name means "bottom of the pot." Tahdig is a highlight of Persian cuisine, and it can be made of rice, potatoes, lettuce or bread, as it is here. If you can't get your hands on lavash bread, use a thin flour tortilla to line the bottom of the pot. Tahdig is easiest to prepare in a nonstick pot, but you could also prepare it in a cast-iron Dutch oven by reducing the heat to low and extending the cooking time to 50 minutes.
Provided by Samin Nosrat
Categories grains and rice, side dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Place the rice in a large bowl and cover with water. Swirl the rice around to release some starch, then drain the bowl and fill again. Repeat several times, until water runs clear, then cover with ample water again and add 1 tablespoon salt. Let soak for 30 minutes.
- In the meantime, fill a large soup or stockpot with 6 quarts water. Cover and bring to a boil. Add 7 tablespoons salt (the water should be very salty) and stir to dissolve.
- Use a small mortar and pestle to grind the saffron into a fine powder with a pinch of salt. Set aside.
- Use a large fine-mesh sieve or colander to drain the rice well. Add rice to the pot and stir gently, then return sieve to the sink. Cook rice, checking the grains frequently for doneness. When the rice breaks easily between your fingers when pressed but is not so soft that it falls apart, it's done. Most Persian or Indian basmati rice will take about 7 to 8 minutes to reach this point, but different brands will cook differently, so keep a closer eye on the rice than on the clock.
- Working quickly, drain rice into the sieve and rinse with cold water until cool to remove excess starch and keep rice from overcooking. Taste the rice and adjust seasoning with salt as needed. Let the rice continue to drain.
- Use the lid of an 8-inch or 9-inch nonstick pot or cast-iron Dutch oven as a guide to trim the lavash bread into a slightly larger circle. It's fine to use more than one piece of bread and patch things as needed. Alternatively, use a tortilla, which needs no trimming.
- Place the pot over medium heat and add the oil. Carefully lay bread atop the oil and cook until it starts sizzling and turns a light golden color, about 30 seconds. Use tongs to flip bread and let it sizzle for another 30 seconds before adding the rice. Use a spatula to gently spread the rice evenly across the pot. Use the handle of the spatula to poke 6 to 8 holes in the rice down to the bread - this will encourage steam to escape from the bottom of the pot and yield a crisp crust.
- In a small saucepan set over low, heat the butter and the prepared saffron until butter melts. Drizzle over the rice. Wrap the lid of the rice pot with a clean dish towel, using the corners of the towel to tie a knot atop the handle. Cover the pot with the lid - the cloth should not touch the rice, but rather absorb steam as the rice cooks to keep it from getting soggy.
- Reduce the flame to medium-low (or low, if using cast-iron) and cook for about 48 minutes, rotating the pot a quarter turn every 12 minutes or so to ensure an evenly golden tahdig (add 12 more minutes for cast-iron). The rice will be done when the grains are elongated and dry and the edges of the crust turn a light golden brown.
- To serve, place a large platter or plate over the pot, gather your courage, praise your ancestors and flip the rice. It should drop onto the plate in one piece. Serve immediately. If not serving immediately, remove the tahdig to a separate platter to keep it from getting soggy as the rice continues to release steam.
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.
Nutrition Facts : Calories 224 kcal, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, Sodium 138 mg, Sugar 0 g, Fat 5 g, ServingSize 8 servings, UnsaturatedFat 0 g
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
SABZI POLO (HERBED RICE WITH TAHDIG)
Cooked in two stages, this herbed rice, or sabzi polo, is a constant at the Persian New Year table, where everyone fights over the crust of crisp rice called tahdig. You can use a food processor to chop the herbs if you like. It's key to do the herbs in batches (don't overfill the bowl of the processor), to pulse rather than run and to stop and scrape a few times for even chopping. Work until the pieces are nice and small, about an eighth of an inch or the size of a small sunflower seed, but not so far that they begin to break down and form a paste.
Provided by Samin Nosrat
Categories dinner, grains and rice, main course, side dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place rice in a bowl and rinse with cold water. Swirl vigorously with your fingers to release the starch, and change the water at least five times, until it runs clear. Once the water runs clear, let rice soak for 30 minutes.
- Fill a large stockpot with 4 quarts of water. Cover and bring to a boil over high heat.
- Set a very well-seasoned 10-inch cast-iron skillet or a nonstick frying pan over medium heat and add 2 tablespoons butter. When butter melts, add leeks and a pinch of salt. Cook for 10 to 12 minutes, stirring occasionally, until tender.
- Once water comes to a boil, season it very heavily with either 6 tablespoons fine sea salt or a generous 1/2 cup kosher salt and the ground turmeric. (Don't worry about oversalting; the rice will spend only a few minutes in this water.) Drain rice, then add it to the pot and stir. Set a fine-mesh sieve or colander in the sink. Cook rice, stirring occasionally, until al dente, 5 to 7 minutes. Drain into the sieve, then rinse with cold water to keep rice from cooking further. Drain rice well and place in a large bowl.
- Add leeks, dill and cilantro to rice. Stir well to combine. Taste and adjust seasoning with salt if needed. Remove 1 heaping cup of the rice mixture to a small bowl and mix with yogurt.
- Rinse and dry the skillet and return it to medium-high heat. Add remaining 3 tablespoons butter and the oil. When butter melts, add rice-yogurt mixture and spread it out into a thin, even layer with a heatproof spatula.
- Pile remaining rice into the pan, mounding it gently toward the center. Using the handle of a wooden spoon, gently dig 6 holes into the rice down to the bottom of the pot, which will be barely sizzling. Dig 5 of the holes about 2 inches from the sides of the pan, and put one in the center. (The holes will allow steam to escape from the bottommost layer of rice and allow a crisp crust to form.) There should be enough oil in the pan that you can see it bubbling up the sides; add a little more oil along the edges of the rice if needed to see these bubbles.
- Continue cooking rice over medium-high heat for 8 minutes, or until evenly browned along the edges, rotating the pan a half turn after 4 minutes to ensure even browning. Wrap a lid with a kitchen towel and cover pan. Turn the heat as low as it will go and continue cooking another 45 minutes, rotating the pan a quarter turn every 10 to 12 minutes. The rice is done when it's cooked completely through.
- To unmold the rice, carefully run an offset spatula or butter knife along the edges of the pan to ensure that no part of the crust is sticking. Tip out any excess fat at the bottom of the pan into a bowl, gather your courage, and then carefully flip it onto a platter or cutting board. Serve immediately.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 10 grams, Carbohydrate 61 grams, Fat 18 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 422 milligrams, Sugar 3 grams, TransFat 0 grams
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- It is actually very easy to prepare Kateh; first, the number of the cups of rice depends on the number of people.
- Rinse the rice with tepid water, add 1 teaspoon of salt for each cup of rice and let it soak in water for 2 or 3 hours. The water should cover the rice completely and its surface should be about 2cm above the surface of rice.
- Then, pour the rice in a non-stick pot and add some oil to it; put the rice on a moderate heat (this is where you should add the brewed saffron too and stir well). When the water is almost gone, stir the rice, envelope the pot lid with rice steaming cover and after 10 minutes, your delicious Kateh is ready.
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