Best 2 Saffron Rice With Tahdig Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Saffron rice with tahdig is a classic Persian rice dish that is often served at special occasions. The dish is made with fragrant basmati rice, saffron, and a variety of spices. Tahdig, the crispy layer of rice that forms at the bottom of the pot, is a key component of the dish and is considered a delicacy. This article will provide you with the best recipe for cooking saffron rice with tahdig, ensuring that you create a delicious and visually appealing dish that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

SABZI POLO (HERBED RICE WITH TAHDIG)



Sabzi Polo (Herbed Rice With Tahdig) image

Cooked in two stages, this herbed rice, or sabzi polo, is a constant at the Persian New Year table, where everyone fights over the crust of crisp rice called tahdig. You can use a food processor to chop the herbs if you like. It's key to do the herbs in batches (don't overfill the bowl of the processor), to pulse rather than run and to stop and scrape a few times for even chopping. Work until the pieces are nice and small, about an eighth of an inch or the size of a small sunflower seed, but not so far that they begin to break down and form a paste.

Provided by Samin Nosrat

Categories     dinner, grains and rice, main course, side dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 9

2 cups basmati rice
5 tablespoons unsalted butter
4 cups finely diced leeks, including the dark green parts (2 medium leeks or 1 very large leek)
Fine sea salt or kosher salt
1/4 teaspoon ground turmeric
1 cup finely chopped dill leaves and tender stems (about 2 bunches)
1 cup finely chopped cilantro leaves and tender stems (about 2 large bunches)
3 tablespoons Greek yogurt
3 tablespoons neutral-tasting oil, such as canola

Steps:

  • Place rice in a bowl and rinse with cold water. Swirl vigorously with your fingers to release the starch, and change the water at least five times, until it runs clear. Once the water runs clear, let rice soak for 30 minutes.
  • Fill a large stockpot with 4 quarts of water. Cover and bring to a boil over high heat.
  • Set a very well-seasoned 10-inch cast-iron skillet or a nonstick frying pan over medium heat and add 2 tablespoons butter. When butter melts, add leeks and a pinch of salt. Cook for 10 to 12 minutes, stirring occasionally, until tender.
  • Once water comes to a boil, season it very heavily with either 6 tablespoons fine sea salt or a generous 1/2 cup kosher salt and the ground turmeric. (Don't worry about oversalting; the rice will spend only a few minutes in this water.) Drain rice, then add it to the pot and stir. Set a fine-mesh sieve or colander in the sink. Cook rice, stirring occasionally, until al dente, 5 to 7 minutes. Drain into the sieve, then rinse with cold water to keep rice from cooking further. Drain rice well and place in a large bowl.
  • Add leeks, dill and cilantro to rice. Stir well to combine. Taste and adjust seasoning with salt if needed. Remove 1 heaping cup of the rice mixture to a small bowl and mix with yogurt.
  • Rinse and dry the skillet and return it to medium-high heat. Add remaining 3 tablespoons butter and the oil. When butter melts, add rice-yogurt mixture and spread it out into a thin, even layer with a heatproof spatula.
  • Pile remaining rice into the pan, mounding it gently toward the center. Using the handle of a wooden spoon, gently dig 6 holes into the rice down to the bottom of the pot, which will be barely sizzling. Dig 5 of the holes about 2 inches from the sides of the pan, and put one in the center. (The holes will allow steam to escape from the bottommost layer of rice and allow a crisp crust to form.) There should be enough oil in the pan that you can see it bubbling up the sides; add a little more oil along the edges of the rice if needed to see these bubbles.
  • Continue cooking rice over medium-high heat for 8 minutes, or until evenly browned along the edges, rotating the pan a half turn after 4 minutes to ensure even browning. Wrap a lid with a kitchen towel and cover pan. Turn the heat as low as it will go and continue cooking another 45 minutes, rotating the pan a quarter turn every 10 to 12 minutes. The rice is done when it's cooked completely through.
  • To unmold the rice, carefully run an offset spatula or butter knife along the edges of the pan to ensure that no part of the crust is sticking. Tip out any excess fat at the bottom of the pan into a bowl, gather your courage, and then carefully flip it onto a platter or cutting board. Serve immediately.

Nutrition Facts : @context http, Calories 429, UnsaturatedFat 10 grams, Carbohydrate 61 grams, Fat 18 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 422 milligrams, Sugar 3 grams, TransFat 0 grams

PERSIAN TAHDIG RICE



Persian Tahdig Rice image

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

1 teaspoon saffron threads
½ teaspoon white sugar
4 tablespoons boiling water
2 cups basmati rice
1 tablespoon olive oil
1 teaspoon salt
2 tablespoons butter, or more to taste

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

Tips:

  • High-Quality Saffron: Using high-quality saffron is key to achieving the best flavor and color in your saffron rice. Look for saffron threads that are a deep red color and have a distinct aroma.
  • Soak the Saffron: Soaking the saffron in hot water or milk before adding it to the rice helps release its flavor and aroma. This step is essential for achieving the best results.
  • Use Basmati Rice: Basmati rice is the traditional choice for making saffron rice. Its long, slender grains cook evenly and separate easily, resulting in a fluffy and flavorful dish.
  • Measure the Rice and Water Accurately: The ratio of rice to water is crucial for achieving the perfect texture. Use a measuring cup to ensure accurate measurements.
  • Cook the Rice over Low Heat: Cooking the rice over low heat allows the grains to cook evenly and prevents the rice from becoming mushy.
  • Forming the Tahdig: To achieve a crispy and golden tahdig, press the rice down firmly into the pot before cooking. You can also add a layer of thinly sliced potatoes or bread to the bottom of the pot for an extra crispy crust.
  • Rest the Rice: After cooking, let the rice rest for a few minutes before fluffing it with a fork. This helps the rice absorb the remaining moisture and prevents it from becoming sticky.

Conclusion:

Saffron rice with tahdig is a classic Persian dish that is enjoyed around the world. With its vibrant color, aromatic flavor, and crispy crust, it's a dish that is sure to impress. By following the tips and instructions provided in this article, you can easily make this delicious dish at home. Remember to use high-quality ingredients, cook the rice over low heat, and let it rest before serving. With a little practice, you'll be able to make perfect saffron rice with tahdig that your family and friends will love.

Related Topics