PAULA GABRIEL'S PERSIAN RICE WITH TAH DIG CRUST
Steps:
- Put the rice in a large bowl and fill with water. Stir, and drain. Repeat 2 more times. Place the rice in a 4-quart pot and add enough water to cover the rice by 1 inch. Stir in the salt.
- Place over high heat. Bring to a boil, reduce heat to medium and cook, uncovered, for 10 minutes. In a strainer, rinse rice completely under cold running water.
- Meanwhile, melt 1 tablespoon of the butter with the saffron and 3 tablespoons of water, in a small pan.
- Remove 1 cup of the rice to a bowl and stir in the yogurt and 1/4 teaspoon of the saffron butter mixture.
- Put the remaining butter and oil in a 3- or 4-quart pot over medium low heat. When the butter is melted, add the yogurt rice and spread evenly on the bottom of the pot. Spoon in the rest of the rice.
- With a rubber spatula, carefully push the rice away from the sides of the pot, scraping it up into a mound. In the center of the mound, pierce 3 vent holes about an inch apart, with a knife.
- Pour the remaining saffron-butter mixture over the rice and cover with a clean, dry dishcloth and the pot cover. Cook on medium low for 40 minutes.
- Dip the bottom of the pot in a tub of cold water. Spoon the rice into a serving bowl, leaving the crusty portions in the pot. Then with a metal spatula, scrape the crust out and place on top of the rice. And serve sprinkled with sumac.
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Alice Normoral
[email protected]This recipe is a waste of time. The rice was bland and the tah-dig crust was soggy. I won't be making this again.
Stefy Gesawan
[email protected]I'm not sure what I did wrong, but my rice turned out mushy. I'll have to try this recipe again.
Muhammadwaseem Muhammadwaseem
[email protected]This recipe was a bit too complicated for me. I ended up burning the rice. I'll stick to simpler recipes in the future.
Neslihan Sezgin
[email protected]The rice was a bit dry for my taste, but the tah-dig crust was amazing. I'll try making it again with a bit more water.
Millicent Nambalirwa
[email protected]This recipe was easy to follow and the rice turned out great. I'm not a big fan of tah-dig, but my husband loved it. I'll definitely be making this again.
Trak Mohamad
[email protected]I followed the recipe exactly and it turned out perfectly. The rice was fluffy and the tah-dig crust was crispy. I served it with grilled chicken and it was a delicious meal.
Simaya Young
[email protected]This recipe is a keeper! The rice was fluffy and flavorful, and the tah-dig crust was crispy and golden brown. I'm definitely going to be making this again.
karl benonz
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The rice was perfectly cooked and the tah-dig crust was to die for. I'll definitely be making this again.
house of scare
[email protected]This recipe was a bit more time-consuming than I expected, but it was definitely worth it. The rice was delicious and the tah-dig crust was amazing. I'll definitely be making this again, but I'll probably make a smaller batch next time.
Beyonce Carthy
[email protected]I've made this recipe several times now and it's always a hit. The rice is always fluffy and flavorful, and the tah-dig crust is always crispy and golden brown. It's a great dish to serve for company or for a special occasion.
Rusty Shackleford
[email protected]The tah-dig crust was the star of the show! It was so crispy and flavorful. I could have eaten it all by itself. The rice was also very good, but the tah-dig was definitely the highlight.
Bhatti Sab
[email protected]This was my first time making Persian rice, and it turned out great! The recipe was easy to follow and the rice was delicious. I'll definitely be making this again.
Aisha Noor
[email protected]I'm a big fan of Persian food, and this recipe did not disappoint. The rice was perfectly cooked and the tah-dig crust was amazing. I especially appreciated the detailed instructions and tips provided in the recipe. Highly recommended!
King Cliff
[email protected]This Persian Rice with Tah-Dig Crust was an absolute delight! The rice was fluffy and flavorful, and the tah-dig crust was crispy and golden brown. I followed the recipe exactly and it turned out perfectly. I served it with grilled chicken and roaste