Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, persian steamed rice with saffron crust. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Aromatic basmati rice is spiced with saffron and cooked to form a crispy crust on the bottom in this Persian cuisine staple. Tahdig, pronounced tah-deeg, literally means "bottom of the pot" in Persian. And it refers to a beautiful, pan-fried Persian rice that is fluffy and buttery on the inside with a perfectly golden crust, which is the layer at the bottom of the pot. This tahdig is laced with saffron and scented with orange zest.
Persian steamed rice with Saffron crust is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. Persian steamed rice with Saffron crust is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can have persian steamed rice with saffron crust using 6 ingredients and 21 steps. Here is how you cook that.
The ingredients needed to make Persian steamed rice with Saffron crust:
- Take 4 cups Persian rice or Basmati rice
- Make ready 1/2 cup oil
- Make ready 1/4 cup water
- Prepare 1 tbsp Saffron water
- Make ready extra vegetable oil
- Prepare Salt
This calls for the traditional two-step method of Persian rice preparation—parboil and drain, then add enough fat to the bottom of the pot to turn out (fingers crossed) a crispy, crunchy tahdig. TahDig is a crispy, delicious treat that is a layer of either thin flat bread (Lavash) or flour tortilla, or a mixture of rice, yogurt and saffron, or thin slices of peeled potatoes arranged in the bottom of the pot. TahDig turns a beautiful golden brown color and is crispy and delicious. TahDig is a crispy crust at the bottom of the rice, that can be a layer of thin Lavash bread (may substitute flour tortilla), or a mixture of rice, yogurt and saffron; yet another option is thin slices of peeled potatoes.
Instructions to make Persian steamed rice with Saffron crust:
- Wash the rice with cold water. Fill the bowl with cold water, add rice, cold water and 1tbsp salt. Let to soak for 1 hour.
- In a non-stick pot, bring water to a boil, drain salted water and pour the rice into the boiling water. Let to cook for 10 minutes. Check the rice grains between your fingers, if is slightly soft, it is time to remove from the heat.
- Using a colander, drain the rice and rinse with cold water.
- In a bowl combine ½ cup of vegtable oil, ¼ cup water and saffron water with 3 spatulas of parboiled rice (about 2 cups rice) and stirring well.
- Add 1 tbsp vegetable oil to the bottom of the pot. Cover the bottom of the pot with Saffron rice and pile up the rest of the white rice on the top and shaping the rice into a pyramid.
- Wrap the pot's lid with a kitchen towel, and Cover the pot. Allow to cook over medium to low heat for 30-40 minutes to form a golden crust.
- Once rice is ready, hold serving platter over the uncovered pot and unmolding the rice into the platter. Voila you have such a lovely golden crust rice.
- Ingredients
TahDig turns a beautiful golden brown color and is crispy and delicious. TahDig is a crispy crust at the bottom of the rice, that can be a layer of thin Lavash bread (may substitute flour tortilla), or a mixture of rice, yogurt and saffron; yet another option is thin slices of peeled potatoes. TahDig turns a beautiful golden brown color and is crispy and delicious. Called Tachin or Tahchin, this baked Persian Saffron Rice is crunchy on the outside and fluffy on the inside. It's seasoned enough to eat plain but terrific paired with even heavily spiced mains.
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