TAHDIG RECIPE (CRISPY PERSIAN RICE)
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. Be sure to use a nonstick pan for this recipe. Step-by-step photos and more tips in the post.
Provided by Suzy Karadsheh
Categories Side Dish
Number Of Ingredients 10
Steps:
- Mix the saffron into 1 cup very warm (but not hot) water. Let sit for at least 10 minutes to let the saffron release all of its flavor.
- In a sieve, rinse the rice under cool running water until the water almost runs clear.
- In a large pot, combine 8 cups of water and the salt (this is your one shot to season the rice itself). Bring to a boil over medium-high heat. Add the rice and cook until al dente, 5 to 6 minutes. Drain the rice.
- In a medium bowl, combine 1 cup of the cooked rice, the yogurt, grapeseed oil, and 2 tbsp of the saffron water. Mix thoroughly.
- Spread the rice-yogurt mixture evenly on the bottom of a 10-inch lidded nonstick pot. Sprinkle 1 cup of the remaining cooked rice on top, followed by 2 tablespoons of the dried cherries, a pinch of orange zest, and a pinch of cinnamon. Add another layer of rice and repeat with the cherries, orange zest, and cinnamon, reserving a couple tbsp of the cherries for garnish. As you go about layering, the rice will start to dome and look "pointy" in the middle--that's okay! Keep it that way. Finish by dotting the top with the butter and pour the rest of the saffron water all over the top.
- Wrap the lid in a kitchen towel and secure it around the handle with a rubber band. Cover the pot and cook over low heat, 25 to 30 minutes or until the rice around the edges is golden and crispy; it's okay to peek under the lid! (See note #2) Be sure not to burn the bottom layer of the rice, though you do want a nice crust in the bottom.
- Remove the lid, invert a large serving plate over the pot, and carefully flip them over together. No worries if it sticks, just scrape it out and run with it! Sprinkle the tahdig with the reserved dried cherries and pistachios and serve right away.
Nutrition Facts : Calories 314.7 kcal, Carbohydrate 48.8 g, Protein 5 g, SaturatedFat 4.2 g, Cholesterol 15.3 mg, Fiber 2.3 g, ServingSize 1 serving
ALBALOO POLO
A classic Persian side dish of buttery, saffron-infused rice layered with sour-cherry preserves. Traditionally Iranian cooks cloth-wrap the lid to absorb steam and create a crisp layer on the bottom of the rice (called tahdig). In this recipe the rice steams just long enough to finish cooking and become fluffy without crisping.
Provided by Anna Kovel
Categories Rice Recipes
Time 50m
Yield Serves 6 to 8
Number Of Ingredients 6
Steps:
- Cook rice in a large pot of salted water as you would pasta, boiling until just cooked through with some bite in center, 7 to 9 minutes. Drain in a fine-mesh sieve, then rinse with cool water; drain again. In a small bowl, steep saffron in hot water until liquid is bright orange, 5 minutes.
- Melt 2 tablespoons butter in a saucepan over medium heat. Add one-third of cooked rice, spreading it to edges of pan in an even layer. Scatter half of preserves on top of rice, then poke 4 holes through rice with the bottom of a wooden spoon. Cut 1 tablespoon butter into small pieces; place on holes. Spoon half of remaining rice on top, followed by remaining preserves; poke 4 more holes and dot each with remaining 1 tablespoon butter, cut into small pieces. Stir saffron mixture into remaining rice; add to pot as final layer. Wrap lid with a clean kitchen towel and cover pot. Reduce heat to low and cook until rice is tender, 25 to 30 minutes. Fluff with a fork and season with salt; serve.
SOUR CHERRY RICE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 7
Steps:
- Place rice in a medium bowl, and add enough water to cover. Pour off water, and repeat process 2 to 3 more times. Add enough cold water to cover. Add salt, and let stand for 10 to 15 minutes. Drain.
- Bring a large pot of water to a boil. Add rice, and cook until almost tender, 5 minutes. Drain.
- Meanwhile, in a medium nonstick stockpot, combine 2 tablespoons water, butter, yogurt, and 1 teaspoon saffron water. Add rice, layering with the cherries, and cherry liquid. Sprinkle with remaining saffron water and the oil. Cover top of stockpot with a thick kitchen towel, and place lid on top. Cook over medium heat for 5 minutes. Reduce heat to low, and cook for 30 minutes more. Invert rice onto a large platter. Serve immediately.
ALBALOO POLO - PERSIAN RICE WITH SOUR CHERRIES
A tart and wonderfully delicious Iranian dish. If you cannot find fresh sour cherries at your local grocery store or Middle Eastern market, you can use black cherries. From My Persian Kitchen.
Provided by Barbell Bunny
Categories Cherries
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pit your cherries and place them in a saucepan over medium heat. Add sugar, stir, and simmer for 15 minutes.
- Place a bowl under a colander and drain the cherries.
- Return the drained juices to the pot and let reduce for about 10 minutes. (Don't worry if the end result is jelly-esque.) Set aside.
- Melt 2 tablespoons butter in your saucepan. Add 1 tablespoon advieh and stir.
- Turn off the heat and add the cherries, mixing well so they coat in the seasonings.
- In a large pot, add the yogurt, saffron, 1/2 tablespoon canola oil, and enough water to just cover the surface of the pot. Then, build your first layer of basmati rice.
- Then, place half of the cherry mixture on top of the rice. Gently stir to mix the sour cherries with the rice.
- Repeat with another layer of rice and the remainder of your cherries.
- Finish with the last layer of rice. With the back of a spatula, make some holes in the rice around the circumference of the pot, making sure to stop before the bottom layer.
- Cover and cook on high for 10 minutes.
- Meanwhile, melt 2 tablespoons butter in a small sauce pan and add 1 tablespoon of the reserved cherry syrup you made earlier and 1 teaspoon of advieh. Pour this over the rice.
- Place a towel on the top of the pot, cover, and cook on medium-low for 1 hour.
- Serve with slivered pistachios on top.
Nutrition Facts : Calories 933.7, Fat 30.6, SaturatedFat 12.9, Cholesterol 46, Sodium 173.9, Carbohydrate 152.3, Fiber 9.5, Sugar 36, Protein 16.7
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