Best 2 Tadig Persian Rice Recipes

**Tadig: The Crispy, Golden Jewel of Persian Cuisine**

In the culinary realm of Persia, where fragrant spices dance with succulent meats and delicate herbs, there exists a dish that captivates hearts and palates alike: Tadig. This culinary masterpiece is a crispy, golden-brown layer of rice that forms at the bottom of the pot, a testament to the artistry and skill of Persian cuisine. Our comprehensive guide delves into the secrets of crafting the perfect Tadig, offering three distinct recipes that cater to various preferences and dietary restrictions.

Embark on a culinary journey as we unveil the traditional Tadig recipe, a symphony of fluffy basmati rice, aromatic saffron, and the tantalizing scent of toasted nuts. For those seeking a vegan delight, we present the Vegan Tadig, a vibrant and flavorful rendition that showcases the wonders of plant-based ingredients. And for those with gluten sensitivities, the Gluten-Free Tadig beckons with its delectable combination of quinoa, vegetables, and herbs, ensuring that everyone can savor the joys of this Persian treasure.

Whether you're a seasoned cook or a culinary novice, our step-by-step instructions and insightful tips will guide you towards Tadig perfection. Discover the art of selecting the finest ingredients, mastering the art of layering rice, and achieving that coveted crispy golden crust. Let your senses be captivated by the intoxicating aroma of saffron, the crunch of toasted nuts, and the harmonious blend of spices that define this iconic dish.

So, prepare your taste buds for an extraordinary adventure as we delve into the world of Tadig, a culinary gem that embodies the essence of Persian cuisine. Let your kitchen transform into a symphony of flavors and textures as you create this delectable dish that will leave your family and friends craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

TRADITIONAL PERSIAN BASMATI RICE WITH TADIG

Traditional Persian Basmati Rice With Tadig image

My father is from Iran and this is the way he makes it. It makes amazing, fluffy rice with an amazing crispy crust! You have to try this!

Provided by Nurse Amanda

Categories Long Grain Rice

Time 50m

Yield 9-12 cups rice, 12 serving(s)

Number Of Ingredients 6

Ingredients

water (enough to fill a large pot)
3 -4 tablespoons salt
3 -4 cups basmati rice
1 pinch saffron
4 tablespoons butter
3 -4 tablespoons oil

Steps:

Bring a large pot of water to a boil. (Make sure the pot is a heavy bottom pot.).
Add 3-4 tablespoons of salt to the water.
Scoop out the desired amount of rice into a bowl (whatever amount you want, just remember 1 cup dry makes 3 cups cooked).
Pour water over it to rinse it and then pour the water off.
Repeat this until the water runs clear.
Add the rice to the boiling water.
Boil rapidly for 5 minutes.
Bring pot to the sink and turn the cold water on to make the starchy water overflow.
Drain into a colander.
Put the pot back onto the stove at medium to medium high heat (this may vary depending on your stove) and add oil (enough to just cover the bottom).
In a small bowl, melt butter (about 1 tablespoon of butter per cup of dry rice) with a pinch saffron in it (if you have a mortar and pestel, grind the saffron first, otherwise, don't worry about it).
Sprinkle the rice with a spoon into a mound in the pan on the stove.
Poke 3-4 holes into the top and pour the butter down the holes.
Take a scoop of the rice from the mound and stir in the bowl used to melt the butter (just to get the last of the saffron butter out).
Put the rice back into the pot.
Place about 3 layers of paper towels to cover the top of the pan and then place the lid tightly over the pan.
Cook at the medium-medium high heat for 8 minutes.
Turn the stove down to the lowest temperature it will go and steam for 35 more minutes.
To serve, scoop the rice out from the top of the pan being careful not to brake the crust on the bottom.
Once all the rice is out except for the crust (tadig), take another plate, big enough to cover the opening of the pan and flip the crust out onto the pan. It should be golden brown and beautiful! If it is black, the temperature of your stove was too high and the entire pot of rice may taste burnt.
Once you get the hang of this you can try using sliced rounds of potato or pita bread on the bottom of the pan before you sprinkle in the boiled rice (both of these options are very yummy!).

TADIG (PERSIAN RICE)

Tadig (Persian Rice) image

I LOVE Persian rice but I never been able to master the art of making old fashion rice without a rice cooker. I've adapted another Tadig recipe to make the Tadig while still using a rice cooker.

Provided by Nado2003

Categories < 60 Mins

Time 50m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 7

Ingredients

2 cups basmati rice (brown basmati works)
3 cups water
1/2 cup Greek yogurt or 1/2 cup traditional yogurt
1/4 teaspoon saffron threads or 1/4 teaspoon powdered saffron
1/4 teaspoon turmeric
2 teaspoons kosher salt
6 tablespoons olive oil

Steps:

Rinse rice until water runs clear. Add rice, water, yogurt, spices and salt into rice cooker pot, mix well. Turn on rice cooker and let it work it's magic.
Once rice cooker turns off. Leave lid on rice for about 10 minutes to complete steaming.
Now onto making the Tadig. Heat 3 tablespoon oil on medium-high in a 12" cast iron pan or heavy bottomed pan until hot but not smoking. Add cooked rice to pan and toss rice gently to coat with oil. Please try to not break up the grains of rice. Make sure the whole bottom of pan is covered with rice and press down a little bit to make sure the rice is densely covering the bottom of the pan. Reduce heat to medium-low or medium depending on the heat of your burner. Use the handle of wooden spoon to make 4 holes all the way to the bottom of the pan in the rice. Pour the remaining olive oil into each of the hole and tilt pan to spread oil throughout the bottom of the pan. Put a lid on pan leaving about a 1 inch gap to allow steam to escape.
Leave on burner about 15 minutes to brown and crisp up the bottom layer of rice. That's why the lid cannot be closed tight.
Once the bottom layer is done to your liking (I like it brown like the color of the outside of a chestnut). Flip the pan of rice onto a large platter with the bottom crust on top. Serve.
It may take a couple of tries to figure out your pan, burner combination to make the Tadig to your liking.

Nutrition Facts : Calories 347.9, Fat 15.3, SaturatedFat 2.2, Sodium 783.4, Carbohydrate 47.7, Fiber 2.2, Sugar 0.5, Protein 4.9

Tips:

Use high-quality, long-grain rice. This type of rice will produce the best results for tadig.
Rinse the rice thoroughly before cooking. This will remove any starch and help the rice cook evenly.
Soak the rice for at least 30 minutes before cooking. This will help the rice absorb more water and cook more evenly.
Use a heavy-bottomed pot to cook the rice. This will help to distribute the heat evenly and prevent the rice from sticking to the bottom of the pot.
Cook the rice over medium-high heat until the water has evaporated. Then, reduce the heat to low and cover the pot.
Let the rice cook for 18-20 minutes, or until it is tender and fluffy.
Once the rice is cooked, turn off the heat and let it rest for 5 minutes before fluffing it with a fork.
To make the tadig, add a little oil or ghee to the bottom of the pot before adding the rice. This will help to create a crispy, golden-brown crust on the bottom of the rice.

Conclusion:

Tadig is a delicious and versatile Persian rice dish that can be served with a variety of main courses. It is easy to make and can be customized to your liking. With a little practice, you can make perfect tadig every time.