tahdig
Next Dish: Pierogi
Tahdig is a traditional Persian dish, often considered a delicacy, that consists of crisped rice taken from the bottom of the pot in which the rice is cooked. The name translates to "bottom of the pot" in Persian. It is typically served with stews or kabobs and can be flavored with saffron, yogurt, or other ingredients. Variations of Tahdig can include pieces of bread or potato at the bottom of the pot for a different texture.
Recipe
Ingredients:
2 cups Basmati rice
4 cups water
2 tablespoons salt
4 tablespoons vegetable oil or butter
1/2 teaspoon turmeric or saffron (optional)
Instructions:
Rinse the rice under cold water until the water runs clear. This removes the starch and helps to keep the rice from sticking together.
In a large pot, bring the water to a boil. Add the salt and rice. Cook the rice on medium heat for about 7-10 minutes or until it's softened but still has a slight bite.
Drain the rice and rinse with cold water to stop the cooking process.
In the same pot, heat the oil or butter over medium heat. If using, add the turmeric or saffron and mix it into the oil.
Add a layer of rice to the pot, making sure to cover the bottom. Press the rice down with a spatula.
Continue to add the rest of the rice, building it up into a pyramid shape. This shape allows the steam to circulate.
Cover the pot and cook on medium heat for about 5-10 minutes, then reduce the heat to low and let it cook for another 50-60 minutes.
To serve, place a large plate over the pot and carefully flip it over to reveal the crispy golden crust, or simply scoop the rice out onto a serving platter, making sure to scrape off and include the crispy crust.