Tahdig is a delicious Iranian and Middle Eastern dish made from crispy, golden-brown rice. It’s a popular side dish that’s typically served with stews or other main courses
Ingredients:
- 2 cups of long-grain Basmati rice
- 4 cups of water
- 1/4 cup of vegetable oil or ghee
- 1/2 teaspoon of saffron threads (optional)
- 2 tablespoons of hot water (for saffron, if using)
- Salt to taste
Instructions:
Wash the Rice:
- Place the rice in a large bowl and rinse it under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
Parboil the Rice:
- In a large pot, bring 4 cups of water to a boil.
- Add salt to taste.
- Pour the washed rice into the boiling water.
- Parboil the rice for about 6-7 minutes. You want the rice to be slightly firm in the center, not fully cooked.
- Drain the rice in a fine-mesh strainer.
Prepare Saffron Water (if using):
- If you’re using saffron, steep the saffron threads in 2 tablespoons of hot water and set it aside. This will add a beautiful color and flavor to your tahdig.
Make the Tahdig Crust:
- Heat the vegetable oil or ghee in the bottom of a non-stick or heavy-bottomed pot over low-medium heat.
- If you’re using saffron, add a couple of tablespoons of the saffron water to the hot oil.
- Arrange the parboiled rice evenly in the pot, pressing it down gently.
- Create a mound in the center to allow steam to escape and help the tahdig form a crispy crust.
- Cover the pot with a clean kitchen towel or two layers of paper towels. Then put the pot’s lid on top. This helps absorb excess steam and prevents condensation from dripping back onto the rice.
Cook the Tahdig:
- Cook the rice on low-medium heat for about 45 minutes to 1 hour. Check the tahdig every 20 minutes or so. You’ll know it’s ready when the rice forms a crispy, golden crust on the bottom.
Serve:
- Carefully remove the pot from the heat.
- Let it sit for a few minutes to allow the tahdig to cool and set.
- When ready to serve, use a spatula to loosen the tahdig from the bottom of the pot.
- Gently invert the pot onto a serving platter, so the crispy crust is on top.
You can try our other recipes too for a yummy taste bud, Have a good day or evening 
