Persian Rice Tahdig
@jazzleaf_
THE PERFECT CRISPY PERSIAN TAHDIG…. aka crispy rice!! Here’s how you can make it at home
INGREDIENTS
3 cups long grain basmati rice
1 teaspoon pink himalayan salt
4½ cups filtered water
¼ teaspoon saffron
¼ teaspoon turmeric
½ cup avocado oil
2 tablespoons salted butter, cubed
PREPARATION
Place the rice in a large pot and fill it with cold water. Swirl the rice with your hand, then drain the water. Repeat this process two more times until the water runs clear. Let it sit for an hour.
Add rice to a large pot with 4½ cups water and salt. Add salt, then place on the stove to parboil over medium/high for 5-7 minutes until the rice is soft on the outside but slightly hard on the inside. Then drain.
In a small bowl, whisk together 2 tablespoons of hot water, saffron, turmeric and oil. Pour half the mixture into the bottom of a non-stick pot.
Add the parboiled rice and pat down. Using the handle of a wooden spoon, create a few holes in the rice. Pour the remaining saffron water over the rice. Add butter on top.
Wrap a kitchen towel over the lid so the water doesn’t drip back on the rice. Cook on medium heat for 45 minutes, until the rice turns crispy on the bottom.
Say a prayer & flip for the grand reveal!
THE PERFECT CRISPY PERSIAN TAHDIG…. aka crispy rice!! Here’s how you can make it at home
INGREDIENTS
3 cups long grain basmati rice
1 teaspoon pink himalayan salt
4½ cups filtered water
¼ teaspoon saffron
¼ teaspoon turmeric
½ cup avocado oil
2 tablespoons salted butter, cubed
PREPARATION
Place the rice in a large pot and fill it with cold water. Swirl the rice with your hand, then drain the water. Repeat this process two more times until the water runs clear. Let it sit for an hour.
Add rice to a large pot with 4½ cups water and salt. Add salt, then place on the stove to parboil over medium/high for 5-7 minutes until the rice is soft on the outside but slightly hard on the inside. Then drain.
In a small bowl, whisk together 2 tablespoons of hot water, saffron, turmeric and oil. Pour half the mixture into the bottom of a non-stick pot.
Add the parboiled rice and pat down. Using the handle of a wooden spoon, create a few holes in the rice. Pour the remaining saffron water over the rice. Add butter on top.
Wrap a kitchen towel over the lid so the water doesn’t drip back on the rice. Cook on medium heat for 45 minutes, until the rice turns crispy on the bottom.
Say a prayer & flip for the grand reveal!
