Tahdig (Persian crispy saffron rice)

Name: Tahdig (Persian crispy saffron rice)
Total time: 90 min
Yield: 4
Cuisine: International
Ingredients: 400 g basmati rice (about 2 cups); 3 litres of water for boiling the rice, plus 2 tbsp salt; ½ tsp ground saffron dissolved in 3 tbsp hot water; 3 tbsp full-fat plain yogurt; 1 egg yolk; 4 tbsp vegetable oil (or ghee) for the bottom of the pot; 2 tbsp melted butter; 2 tbsp water; A non-stick pot about 24 cm wide with a lid, and a clean kitchen towel

Recipe No.: W-54

InternationalIranian90 minServes 4

Tahdig is a Persian word meaning “bottom of the pot”: the golden, crunchy layer of rice that forms at the bottom of the pot when rice is cooked the Iranian way. It is made with rice alone or with yogurt and saffron, or with slices of potato or bread, and family members often compete for the best pieces. It is said that an honoured guest is served the first piece, and that a cook's skill is judged by an even crunch and a golden crust that turns out whole onto the plate.

Origin of the dish: Iran

Ingredients for Tahdig

400 gbasmati rice (about 2 cups)
3 litresof water for boiling the rice, plus 2 tbsp salt
½ tspground saffron dissolved in 3 tbsp hot water
3 tbspfull-fat plain yogurt
1egg yolk
4 tbspvegetable oil (or ghee) for the bottom of the pot
2 tbspmelted butter
2 tbspwater
about 24 cmA non-stick pot wide with a lid, and a clean kitchen towel

Method

Rinse the rice in cold water 4 to 5 times until the water runs clear, then soak in salted water for 2 to 3 hours and drain.
Bring 3 litres of water to a boil with 2 tbsp salt, add the rice and boil for 5 to 7 minutes until the grains are soft outside but still firm inside. Drain and rinse with lukewarm water.
Mix 1 cup of the boiled rice with the yogurt, the egg yolk and half of the saffron water.
Heat the oil in the non-stick pot over medium heat and spread the rice and yogurt mixture over the bottom, pressing it with a spoon into an even layer.
Pile the remaining rice on top in a mound and poke 5 to 6 holes with the handle of a wooden spoon so steam can reach the bottom. Drizzle over the melted butter, the water and the rest of the saffron water.
Wrap the lid in the towel and seal the pot. Cook over medium heat for 10 minutes until steam rises, then lower the heat to the minimum and cook for 45 to 50 minutes.
Take the pot off the heat and set its base in cold water for 1 minute so the crust loosens. Turn it out onto a large round plate to show the golden tahdig, cut into squares and serve.

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