Persian rice is known everywhere for how good it is, and the secret to a good Persian rice is the crispy bottom called tahdig that everyone is fighting for. The tahdig can simply be a thin layer of rice mixed with yogurt, or a layer of sliced potatoes or Persian lavash bread at the bottom of the rice pot. Either way, the most important thing is to get that bottom layer crispy enough.
To make the rice parve use oil instead of butter and omit the yogurt altogether.
Persian rice
Course: sidesCuisine: Persian, JewishDifficulty: Medium6
servings20
minutes30
minutes50
minutesINGREDIENTS
2 cups basmati rice
3 quart water
4 tablespoons kosher salt
2 tablespoons Greek yogurt (see note above)
2 tablespoon boiling water
Large pinch saffron
4 tablespoons butter (see note above)
2 tablespoons olive oil
¾ cup dried sour cherries or golden raisins
¼ cup sliced toasted almonds or chopped pistachio for serving
DIRECTIONS
- Put rice in a large bowl and cover with cold water all the way up. Use your hand to mix the rice and release the starch, then drain the water. Repeat two more times, then let rice sit for 30 minutes before you drain the water again.
- Fill a 5 quart pot (or larger) with 3 quart water and 4 tablespoons kosher salt and bring to boil. Add washed rice, bring to boil and cook for 3-4 minute until almost done. Strain into a colander.
- Transfer 1 cup cooked rice into a small bowl and mix with Greek yogurt. Set aside.
- Transfer the rest of the rice back to the large bowl. In a small cup mix 2 tablespoons boiling water with saffron and butter until butter melts. Pour all over the rice in the bowl and mix to spread the butter evenly. Add sour cherries and mix.
- Heat 2 tablespoons oil on medium heat in a non-stick pot or pan (at least 3 inches high), add the rice-yogurt mixture and flatten it all over the bottom of the pan.
- Add the rest of the rice on top. Use a large wooden spoon to mound the rice into a mountain-like shape. Use the spoon handle to make 5 holes in the rice all the way to the bottom of the pan to let the steam out.
- Cover the lid with a towel (or put two layers of paper towels on top of pan) and cover the pan with lid. Cook for 10 minutes of medium heat, then reduce heat to low and cook for 20 minutes longer. Remove from heat and let stand for 5 minutes.
- Now for the challenging part – Use a spatula to gently release the rice from the side and bottom of the pan, as much as possible without breaking the crispy bottom layer. Put a large serving platter upside down on top of the pot, hold pot and platter together with a towel, and flip the dish over to get the crispy bottom at the top in the platter. If it sticks to the pan or if you made a big mess, that’s still fine and tasty. Decorate with almond or pistachio and serve.
