POTATO TAHDIG
People usually know tahdig as the layer of crispy rice at the bottom of the pot; however, potato tahdig may get you even more fans. Golden slices of potatoes that are crispy on one side and soft on the other side-what's not to love about this unique Iranian recipe?
Provided by Shadi HasanzadeNemati
Categories Potato Saffron Rice Soy Free Dairy Free Peanut Free Side Wheat/Gluten-Free Dinner
Yield 6 servings
Number Of Ingredients 5
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.
TAHDIG WITH POTATO (IRANIAN)
This is how Iranians make the delectably crunchy "crust" on their rice. Yum! To parboil your rice, use my posted recipe, "Iranian Parboiled Rice". From My Persian Kitchen.
Provided by Barbell Bunny
Categories Long Grain Rice
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 256.6, Fat 1.9, SaturatedFat 0.4, Sodium 7, Carbohydrate 54.1, Fiber 3, Sugar 0.8, Protein 5.7
CRISPY TAHDIG
I was introduced to this by a friend of my mom's. She was married to an Iranian man, and he always made the most fragrant, fabulous rice. This is a little bit of work, compared to regular white rice, but it is so worth it. Not hard at all. Great with your favorite stir fry. The best part is the browned, crunchy tadiq, the bottom crust of the rice. For a great presentation, turn it out on a platter, and watch the family fight for the tadiq! Don't try to avoid fat and calories by using margarine, it isn't the same at all.
Provided by ChefKimmie
Categories Long Grain Rice
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 473.3, Fat 15.9, SaturatedFat 9.9, Cholesterol 40.7, Sodium 247.2, Carbohydrate 74, Fiber 1.2, Sugar 0.1, Protein 6.8
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5/5 (1)Category Basic Cooked Ingredients For Dishes
- There are two stages when it comes to cooking pasta and rice, to complete the first level, add the raw ingredients (rice or pasta) to a pot of boiling water and let them cook, when they are half cooked, separate them from the extra water using a sieve.
- Melt some butter and add the turmeric and the saffron to the melted butter and stir them so that they will be combined.
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