Persian Rice with Crispy Tahdig
Persian Rice with Crispy Tahdig is a popular staple in Persian cuisine using basmati rice and saffron to create a golden crispy rice bottom
Place your basmati rice in a non-stick cooking pot and wash the rice several times under a running tap (approximately 4 - 5 times). You want the water to run clear and not misty anymore
Fill the pot with clean water (about 8-10 cups) and add the salt. Boil on a medium-high heat for 10–15 minutes to partially cook the riceIf there is white foam on the top of the water, carefully spoon it out and disregard
When the grains of rice are aldente, drain the rice through a colander or fine mesh sieve. Carefully rinse under cold water. Don't have the water pressure too high
Add the olive oil to the bottom of the pot and add the cooked rice back to the pot using a spatula or your hands. Using the handle of a wooden spoon or tablespoon, make holes into the rice down to the bottom of the pot. These will act as air pockets***Optional, If you’re adding saffron, add a few spoons of the saffron water at this time also Wrap the lid with a clean kitchen towel, add a splash of water to the pot and place the lid on. Cook on the lowest heat for 45 minutesTo serve, remove the lid and place a large dish or serving platter on the pot and flip the pot upside down. Carefully lift the pot and reveal your beautiful Persian Rice with Crispy Tahdig!
Calories: 284kcal | Carbohydrates: 55g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 112mg | Potassium: 80mg | Fiber: 1g | Sugar: 0.1g | Calcium: 27mg | Iron: 1mg