Crusty Bottom Persian Rice - Tahdig

Rice is one of the main stages of Persian cuisine and “Tahdig” is definitely the star of the show!

Tahdig is a crispy layer of crust at the bottom of the rice pot formed after slow seaming the rice with a bit of oil. You can use different ingredients to make Tahdig namely: rice, bread, potatoes, vegetables, and more. In Farsi, Tahdig means 'bottom of the pot'

The basic rule for making tahdig is having extra oil to grease the bottom of the pot and using a non-stick pot.

This rice may seem complicated to make, but when you make it once you will realise the steps are easy to master and the results are worth the effort.


There are two steps to make Tahdig:

1- Parboiling the rice

2- Steaming


Ingredients For Rice:

- 3 cups Basmati Rice

- 4 Tbsp Koshar Salt


Direction For Preparing Rice:

1- Soak the rice for at least 1 hr with 4 tbsp salt.

2- Boil 1L of water in a pot.

3- Drain away the salty water from the rice, then add the rice to the boiling water.

4- When the water returns to the boil again and the rice grains start to dance on the surface, drain the rice in a colander.

Now you can steam the rice to finish its cooking process and form a tahdig. You can use this rice for making a mixed-rice or a pilaf.



Ingredients For Saffron Tahdig:

3 Tbsp Oil Or Ghee

1/4 Tsp Grounded Saffron

1/2 Cup Full Fat Greek or Unsweetened Coconut Yoghurt

1/4Tsp Kosher Salt

2 Tbsp Butter or Margarin


TAHDIG METHOD:

5- Using a nonstick pot, add the oil and tilt in around to make sure the bottom is covered with all the oil.

6- In a medium bowl mix 1 cup of parboiled rice, grounded saffron, salt, and yogurt.

7- Spread the rice mix evenly to cover the bottom of your nonstick pot.

8- Pour the rest of the parboiled rice over the top.

9- Wrap the pot