CRISPY TAHDIG
I was introduced to this by a friend of my mom's. She was married to an Iranian man, and he always made the most fragrant, fabulous rice. This is a little bit of work, compared to regular white rice, but it is so worth it. Not hard at all. Great with your favorite stir fry. The best part is the browned, crunchy tadiq, the bottom crust of the rice. For a great presentation, turn it out on a platter, and watch the family fight for the tadiq! Don't try to avoid fat and calories by using margarine, it isn't the same at all.
Provided by ChefKimmie
Categories Long Grain Rice
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Start the 2 quarts water and salt boiling in large stock pot or dutch oven.
- Rinse rice until water runs clear (or as close to clear as you can get it).
- Add rice to boiling water, boil about 10 minutes or until rice is about half cooked.
- Drain rice in colander, reserve.
- In stock pot or dutch oven, pour about 1/4 cup melted butter on bottom, tilt to cover 2 inches up sides.
- Pour the half-cooked rice into the pot, try to make a nice mound in the middle, and avoid the sides as much as possible.
- With the end of a wooden spoon, make holes in the mound of rice (5 or 6 places) evenly around.
- Pour the remaining melted butter onto the rice, and drizzle 1/4 Cup of the extra water into the holes you made. Cover pot with kitchen towel to absorb the steam, place pot lid on towel.
- Cook on very low heat, checking after about 15 minutes. If the rice is browning too fast, add the remaining extra water a little bit at a time.
- Cook rice until it's done, about 30 minutes.
- Try not to check it too often, as it needs to steam.
Nutrition Facts : Calories 473.3, Fat 15.9, SaturatedFat 9.9, Cholesterol 40.7, Sodium 247.2, Carbohydrate 74, Fiber 1.2, Sugar 0.1, Protein 6.8
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Cheng Han
[email protected]I love this recipe! The tahdig is always crispy and the rice is fluffy.
Beatrice Slamdill
[email protected]This was my first time making tahdig and it turned out great! The recipe was easy to follow and the tahdig was crispy and delicious.
Jessica Erskine
[email protected]I've made this recipe several times and it always turns out great. The tahdig is always crispy and the rice is fluffy.
Jack Lochy
[email protected]This is a great recipe! The tahdig was crispy and the rice was fluffy. I will definitely be making this again.
Saif Ullraman
[email protected]I've tried several tahdig recipes, but this one is by far the best. The tahdig is always crispy and the rice is fluffy.
Niko S7
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the tahdig is always crispy.
Sahibur rahman
[email protected]This is a great recipe! I've made it several times and it always turns out great.
Sajed Ahmed
[email protected]I love this recipe! The tahdig is always crispy and the rice is fluffy.
Jinesh Shahi
[email protected]This is a great recipe for beginners. The tahdig was crispy and the rice was fluffy.
Lindsey Williams
[email protected]I've made this recipe several times and it always turns out great. The tahdig is always crispy and the rice is fluffy.
Hawanatu Turay
[email protected]This was my first time making tahdig and it turned out great! The recipe was easy to follow and the tahdig was crispy and delicious.
george awunyo
[email protected]I followed the recipe exactly and the tahdig came out perfect! My family loved it.
Naana Funny
[email protected]This is a great recipe! The tahdig was crispy and the rice was fluffy. I will definitely be making this again.
ATIAF _15
[email protected]I've never had tahdig before, but this recipe was easy to follow and turned out great! The rice was fluffy and the tahdig was crispy and flavorful.
Duwayne Lucas
[email protected]This was so good! I made it for my family and they loved it. The crispy tahdig was the best part.