Tahdig

This twice-cooked rice dish would almost be considered the cornerstone to Persian cooking and by default is the perfect side dish for Ghormeh Sabzi.  For all the effort it takes to put this complete dish together you might as well go the distance.   It’s so worth the effort.  I find out you used Minute Rice (you and I) are going for a short boat cruise and one of us is going to be wearing cement shoes!

Print Recipe
Tahdig
Tahdig
Course Side Dish
Cuisine Persian
Servings
Ingredients
Course Side Dish
Cuisine Persian
Servings
Ingredients
Tahdig
Instructions
Pre-preparation (8-10 hours before starting)
  1. Rinse the rice with cold water repeatedly until the water coming off the rice is clear. This can take many rinses. Note: Make sure you don’t short change this part or your rice will stick to itself when cooked. Place the rice in a large bowl and add 1 tablespoon of salt and enough water to completely submerge the rice. Be sure your water level is 1-2 inches above the rice as the rice will expand. Let the rice sit covered for 8-10 hours.
For the Saffron Rice with Tahdik (crispy rice):
  1. Drain the rice and rinse it one more time. Pour the rice into a large pot.
  2. Add 2 teaspoons of salt to the rice and just enough water to cover the rice. Do not use too much water.
  3. Bring to a boil on medium-high. Allow the water to just boil off then remove it from the heat. The cooking process goes pretty fast...like 5 to 10 min depending on your heat and pot. So watch carefully.
  4. Add 1 tbs of oil in a separate large heavy cast pot. Make sure the oil spread to cover the bottom of the pot.
  5. Optional: Place sliced potato on the bottom. No need to overlap.
  6. Add the partially cooked rice to the pot.
  7. Grind the Saffron with a mortar and pestle while bringing 1 cup of water to a boil.
  8. Add the Saffron to a the boiling water and stir well. Pour the Saffron water over the rice, spreading it across the top of the rice to colour it.
  9. Divide 3 tablespoons of butter into 4 pieces and place over rice.
  10. Cover the pot with a tight fitting lid and simmer for 30 minutes.
  11. After the 30 minutes are up, lower the heat to low for 20 minutes and allow the rice to continue to cook. This will create crunchy rice on the bottom of the pot (Tah-deek).