TAH-DIG (PERSIAN RICE)
Recipe adapted from Turmeric and Saffron and many other Youtube searches
Provided by Samantha Ferraro
Categories Side Dish
Time 55m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 288 kcal, Carbohydrate 49 g, Protein 4 g, Fat 7 g, Sodium 3 mg, ServingSize 1 serving
PERSIAN TAHDIG RICE
Persian rice is made differently from the standard way I learned how to make rice. It is boiled in plenty of water, drained, then steamed and crisped with butter and a little more water. The plentiful water takes the starchy flavor out of the rice, and if you are lucky, you will get some nice crispy rice on the bottom, which is a little sweet. It takes a little longer to cook to get the tahdig, so I don't always bother.
Provided by velvetmonster
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 40m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 275.9 calories, Carbohydrate 49.4 g, Cholesterol 10.2 mg, Fat 6.9 g, Fiber 0.4 g, Protein 4.8 g, SaturatedFat 3 g, Sodium 415.4 mg, Sugar 0.5 g
SAFFRON RICE WITH TAHDIG
Aromatic basmati rice is spiced with saffron and cooked to form a crispy crust on the bottom in this Persian cuisine staple.
Provided by Food Network Kitchen
Categories side-dish
Time 2h20m
Yield 8 servings
Number Of Ingredients 5
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.
PAULA GABRIEL'S PERSIAN RICE WITH TAH DIG CRUST
Steps:
- Put the rice in a large bowl and fill with water. Stir, and drain. Repeat 2 more times. Place the rice in a 4-quart pot and add enough water to cover the rice by 1 inch. Stir in the salt.
- Place over high heat. Bring to a boil, reduce heat to medium and cook, uncovered, for 10 minutes. In a strainer, rinse rice completely under cold running water.
- Meanwhile, melt 1 tablespoon of the butter with the saffron and 3 tablespoons of water, in a small pan.
- Remove 1 cup of the rice to a bowl and stir in the yogurt and 1/4 teaspoon of the saffron butter mixture.
- Put the remaining butter and oil in a 3- or 4-quart pot over medium low heat. When the butter is melted, add the yogurt rice and spread evenly on the bottom of the pot. Spoon in the rest of the rice.
- With a rubber spatula, carefully push the rice away from the sides of the pot, scraping it up into a mound. In the center of the mound, pierce 3 vent holes about an inch apart, with a knife.
- Pour the remaining saffron-butter mixture over the rice and cover with a clean, dry dishcloth and the pot cover. Cook on medium low for 40 minutes.
- Dip the bottom of the pot in a tub of cold water. Spoon the rice into a serving bowl, leaving the crusty portions in the pot. Then with a metal spatula, scrape the crust out and place on top of the rice. And serve sprinkled with sumac.
PERSIAN RICE WITH GOLDEN CRUST
Tah-dig is the Persian word for the crunchy layer of rice that forms on the bottom of the pan. We think it tastes fantastic.
Categories Rice Side Vegetarian Dinner Winter Family Reunion Potluck Gourmet
Yield Serves 4 to 6 as a side dish
Number Of Ingredients 4
Steps:
- In a large saucepan bring water with salt to a boil. Add rice and boil 10 minutes. In a colander drain rice and rinse under warm water.
- In a 2- to 3-quart nonstick saucepan melt butter. Spoon rice over butter and cover pan with a kitchen towel and a heavy lid. Fold edges of towel up over lid and cook rice over moderately low heat until tender and a crust forms on bottom, 30 to 35 minutes.
- Spoon loose rice onto a platter and dip bottom of pan in a large bowl of cold water 30 seconds to loosen tah-dig. Remove tah-dig and serve over rice.
PERSIAN CHICKEN - TAH CHEEN
Make and share this Persian Chicken - Tah Cheen recipe from Food.com.
Provided by PalatablePastime
Categories Chicken
Time 4h40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash rice and soak it in warm water (with added salt) for 2 hours, then filter out the water.
- Chop onions thinly and fry in oil until slightly golden.
- Wash and cut chicken, remove skin, and fry in onions until color changes.
- Add some water and bring to boil.
- Reduce heat and simmer slowly until cooked, adding more water if needed, then remove the bones.
- While chicken is cooking, beat the yogurt until it is smooth.
- Dissolve saffron in half a cup of hot water.
- Add saffron, salt, pepper and egg yolks to the yogurt and mix very well.
- Pour a few glasses of water in a large pot and bring to boil.
- Pour in rice and cook while stirring occasionally until rice grows longer and slightly softens (Take care not to overcook the rice, it should still be too hard for eating); again filter out the water.
- Pour several spoons of oil and several spoons of the yogurt mix into a non-stick pot.
- Add a thin layer of rice and flatten using the back of a spoon; add a layer of chicken on top followed by another layer of rice, then flatten the rice.
- Spread several more spoons of the yogurt mix on the rice.
- Continue in this fashion until chicken, rice and the yogurt mix have been used up, then add some more oil on top.
- Put the lid on and cook for about 5 minutes over medium heat.
- Place the pot in an oven (preheated to 250 F) and cook for 1.
- 5 to 2 hours (Note that the longer Tah Chin is cooked, the thicker the Tah Dig- delicious crispy layer of rice at the bottom- will be).
- When cooked, remove the lid and let cool for a few minutes.
- Place an inverted large dish over the pot and turn it over.
- Tap the pot in order to loosen the contents inside (The contents should fall on the dish in one piece with the Tah Dig on the outside).
TRADITIONAL PERSIAN BASMATI RICE WITH TADIG
My father is from Iran and this is the way he makes it. It makes amazing, fluffy rice with an amazing crispy crust! You have to try this!
Provided by Nurse Amanda
Categories Long Grain Rice
Time 50m
Yield 9-12 cups rice, 12 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil. (Make sure the pot is a heavy bottom pot.).
- Add 3-4 tablespoons of salt to the water.
- Scoop out the desired amount of rice into a bowl (whatever amount you want, just remember 1 cup dry makes 3 cups cooked).
- Pour water over it to rinse it and then pour the water off.
- Repeat this until the water runs clear.
- Add the rice to the boiling water.
- Boil rapidly for 5 minutes.
- Bring pot to the sink and turn the cold water on to make the starchy water overflow.
- Drain into a colander.
- Put the pot back onto the stove at medium to medium high heat (this may vary depending on your stove) and add oil (enough to just cover the bottom).
- In a small bowl, melt butter (about 1 tablespoon of butter per cup of dry rice) with a pinch saffron in it (if you have a mortar and pestel, grind the saffron first, otherwise, don't worry about it).
- Sprinkle the rice with a spoon into a mound in the pan on the stove.
- Poke 3-4 holes into the top and pour the butter down the holes.
- Take a scoop of the rice from the mound and stir in the bowl used to melt the butter (just to get the last of the saffron butter out).
- Put the rice back into the pot.
- Place about 3 layers of paper towels to cover the top of the pan and then place the lid tightly over the pan.
- Cook at the medium-medium high heat for 8 minutes.
- Turn the stove down to the lowest temperature it will go and steam for 35 more minutes.
- To serve, scoop the rice out from the top of the pan being careful not to brake the crust on the bottom.
- Once all the rice is out except for the crust (tadig), take another plate, big enough to cover the opening of the pan and flip the crust out onto the pan. It should be golden brown and beautiful! If it is black, the temperature of your stove was too high and the entire pot of rice may taste burnt.
- Once you get the hang of this you can try using sliced rounds of potato or pita bread on the bottom of the pan before you sprinkle in the boiled rice (both of these options are very yummy!).
More about "tah dig persian rice food"
TAH DIG (PERSIAN RICE) RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Total Time 1 hr 2 minsServings 6Calories 172 per serving
- Place 4 cups water in a saucepan over medium-high heat; bring to a boil. Add rice; cook for 10 minutes. Drain. Rinse with cold water; drain.
- Melt butter in a medium nonstick sauté pan over medium heat. Add oil; swirl to coat. Add rice mixture to pan, lightly packing rice down. Wrap a clean, dry dish towel around lid to pan, tying it at the handle; place prepared lid on pan. Cook rice, covered, over medium heat 20 minutes (do not stir or uncover). Reduce temperature to medium-low; cook an additional 20 minutes or until rice is tender on top and a golden crust forms on bottom.
- Loosen the rice crust with a rubber spatula around the edges. Place a plate over the top of pan, and invert the rice onto plate, browned side up. Cut into 6 wedges, and serve immediately.
WHAT IS TAHDIG (PERSIAN RICE)? HOW TO COOK PERSIAN …
From masterclass.com
2.9/5 (35)Category SideCuisine PersianTotal Time 2 hrs 30 mins
- 1. In a large bowl of cold water, wash rice, swirling with your hands until the water is less cloudy, 2–5 times. Soak rice in 8 cups fresh, cold water with salt and set aside for 30–60 minutes, then use a fine-mesh sieve to drain.
- 2. In a large nonstick pot, bring 8 cups water to a boil over medium-high heat. Add the drained, soaked rice to the boiling water and cook rice, stirring a few times to prevent sticking, until al dente, about 5–10 minutes. The grains of rice should be soft on the outside but still firm on the inside.
- 3. Use a fine-mesh sieve to drain the rice and rinse immediately with cold water to stop cooking.
- 4. Wash the pot and add the butter, 2 tablespoons of the vegetable oil, and 1 tablespoon of the saffron liquid over medium heat, stirring to coat the bottom of the pot.
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