TADIG (PERSIAN RICE)
I LOVE Persian rice but I never been able to master the art of making old fashion rice without a rice cooker. I've adapted another Tadig recipe to make the Tadig while still using a rice cooker.
Provided by Nado2003
Categories < 60 Mins
Time 50m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse rice until water runs clear. Add rice, water, yogurt, spices and salt into rice cooker pot, mix well. Turn on rice cooker and let it work it's magic.
- Once rice cooker turns off. Leave lid on rice for about 10 minutes to complete steaming.
- Now onto making the Tadig. Heat 3 tablespoon oil on medium-high in a 12" cast iron pan or heavy bottomed pan until hot but not smoking. Add cooked rice to pan and toss rice gently to coat with oil. Please try to not break up the grains of rice. Make sure the whole bottom of pan is covered with rice and press down a little bit to make sure the rice is densely covering the bottom of the pan. Reduce heat to medium-low or medium depending on the heat of your burner. Use the handle of wooden spoon to make 4 holes all the way to the bottom of the pan in the rice. Pour the remaining olive oil into each of the hole and tilt pan to spread oil throughout the bottom of the pan. Put a lid on pan leaving about a 1 inch gap to allow steam to escape.
- Leave on burner about 15 minutes to brown and crisp up the bottom layer of rice. That's why the lid cannot be closed tight.
- Once the bottom layer is done to your liking (I like it brown like the color of the outside of a chestnut). Flip the pan of rice onto a large platter with the bottom crust on top. Serve.
- It may take a couple of tries to figure out your pan, burner combination to make the Tadig to your liking.
Nutrition Facts : Calories 347.9, Fat 15.3, SaturatedFat 2.2, Sodium 783.4, Carbohydrate 47.7, Fiber 2.2, Sugar 0.5, Protein 4.9
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Ms Sume
[email protected]I'm not a fan of Persian food, but I thought I'd give this recipe a try. I was pleasantly surprised. The rice was delicious and the tahdig was amazing.
mandla mhlanga
[email protected]This recipe is too complicated. I'm not sure it's worth the effort.
Oniel Anderson
[email protected]I followed the recipe exactly, but the rice turned out mushy.
mr jutt
[email protected]The rice was a bit dry, but the tahdig was delicious.
Michael Cavanagh
[email protected]I've tried this recipe a few times, and I can never seem to get the rice to cook evenly. I'm not sure what I'm doing wrong.
Shatta Wale
[email protected]This recipe is a bit tricky, but it's worth the effort. The rice is so fluffy and flavorful.
Ewoma Francis
[email protected]I love the crispy tahdig in this recipe. It's so addictive.
Katylin Kinnear
[email protected]This is my go-to recipe for Persian rice. It's always perfect.
lama bimal
[email protected]I made this recipe for a party and everyone loved it. It's a great dish to share.
Pranto Das
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and impressive dish.
Armgn Hadir
[email protected]I'm not usually a fan of Persian food, but this recipe changed my mind. The rice was so flavorful and the tahdig was amazing.
Maria Flores
[email protected]I've made this recipe several times now, and it always turns out perfect. It's a great way to impress guests.
Christina Polepole
[email protected]This recipe was a hit! The rice was fluffy and flavorful, and the tahdig was crispy and delicious. I will definitely be making this again.