Crispy Rice Tahdig
crispy rice tahdig
3 cups uncooked long grain white basmati rice cup salt the water must be salty 12 cups cold water optional. Ingredients 1 tsp saffron threads 2 cups basmati rice like royal basmati rice affiliate link 1 to 2 tbsp kosher salt 2 tbsp whole milk yogurt greek or otherwise 2 tbsp grape seed oil or any healthy neutral tasting oil of your choice 1 cup dried cherries finely chopped grated zest of 1 orange.
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I can not believe i am already crossing off the first item from my 2013 culinary bucket list perfect persain rice called tahdig.
Crispy rice tahdig. Ingredients in a large bowl of cold water wash rice swirling with your hands until the water is less cloudy 2 5 times. Make an herbed version by including finely chopped cilantro or parsley. Recipe variations get a boost of flavor and color by adding a pinch of turmeric or dissolving some saffron threads in water.
Bring the water to a boil once your water is boiling add your rice. Add the drained soaked rice to the boiling. Since i started it last year several bloggers and readers have written to me saying they are now about to start their own list.
You will want to use a wire mesh strainer to do so. Persian crispy rice tahdig 1. Enough thin lavash bread or one 8 inch flour tortilla cut into 6 8 wedges to cover the bottom of a 6 qt pot 9 10.
First soak your rice in water and strain the water out. Tah dig is a persian rice dish with a crispy bottom and saffron and turmeric. Some tahdig cooks also swear by adding a couple of tablespoons of plain yogurt to the cooked rice to.
In your pot add about. In a large nonstick pot bring 8 cups water to a boil over medium high heat. A pinch of ground saffron powder for tahdig.
This will make your rice far fluffier and less. Use a fine mesh sieve to drain the rice.
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