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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
David Wainaina
[email protected]I'm disappointed. This recipe didn't live up to my expectations.
Amjad Khan
[email protected]This recipe is way too complicated. I don't have time for all of these steps.
Md Riay
[email protected]I found this recipe to be a bit bland. I think I'll try adding some more spices next time.
Nicole Destiny
[email protected]I'm not sure what I did wrong, but my tahdig didn't turn out crispy. It was still tasty, but not what I was hoping for.
M Bodrul
[email protected]This recipe is a bit time-consuming, but it's worth it. The tahdig is so delicious!
Chayah Bauluck
[email protected]I love the addition of the saffron and pistachios. They really take this dish to the next level.
Dean Olsen
[email protected]This is a great recipe for beginners. It's easy to follow and the results are always delicious.
Chalak Abas
[email protected]I've made this recipe several times now, and it always turns out perfectly. It's a great dish for a party or potluck.
ShaAm RaO
[email protected]I'm not a big fan of tahdig, but this recipe changed my mind. It was so good!
Jonathan Robinson
[email protected]This is the best tahdig recipe I've ever tried. The rice is always perfectly crispy and the toppings are always delicious.
Zee la ujinga Kingkelia
[email protected]I love this recipe! It's so simple, yet so delicious.
Helen Hollins
[email protected]This recipe is a great way to impress your guests. The tahdig is always a hit, and it's so easy to make.
Zanele Majola
[email protected]I've tried other tahdig recipes before, but this one is by far the best. The rice was perfectly crispy and golden brown, and the toppings were delicious.
Zakir Nawab
[email protected]This was my first time making tahdig, and it turned out amazing! The instructions were easy to follow, and the result was a crispy, flavorful dish that everyone loved.
Nelly Kafui
[email protected]I've made this tahdig recipe several times now, and it always turns out perfectly. It's a great way to use up leftover rice, and it's always a hit with my family and friends.
Robet Heyward
[email protected]This tahdig recipe is a keeper! The rice was perfectly crispy and flavorful, and the toppings were the perfect complement. I especially loved the addition of the saffron and pistachios.