INGREDIENTS
• 2 cups (390g) basmati rice
• 2 tablespoons plus 1 to 2 teaspoons salt
• 1/2 teaspoon saffron
• 3 tablespoons (total) unsalted butter
• 3 tablespoons neutral-tasting vegetable oil
• 1/4 cup (60ml) plain yogurt, (not nonfat)
INSTRUCTIONS
Wash the rice until the water is almost clear. It’ll take about 5 to 7 times of rinsing and draining to get the rice to that point.
Parboil the rice: Bring a pot of water (about 4 quarts/liters) to a boil with 2 tablespoons of salt in it. When it comes to a boil, add the drained rice and cook until the rice is just slightly softened and a bit tender, about 10 minutes.
Prepare the saffron: Add 2 tablespoons of hot milk to the saffron and let the saffron infuse in the water for 15 minutes. Stir in the yogurt, vegetable oil, and 1 or 2 teaspoons of salt.
As soon as the rice is cooked, drain the rice in a colander or strainer and rinse under cold water. Set the rice aside to drain well.
Make the rice and Tahdig: Melt the butter in a 10-inch (25cm) non-stick skillet. Spoon 1 tablespoon of that melted butter into the saffron yogurt mixture and swirl or spread the rest of the butter so it’s in an even layer in the pan.
Mix 2 cups (250g) of the cooked rice into the saffron yogurt mixture then add it to the skillet in a relatively even layer in the skillet, but don’t pack it down.
Spread the rest of the cooled rice over the saffron rice in the skillet in an even layer. Use the handle of a wooden spoon, held vertically, to make 6 indentations in the rice, evenly spaced apart, which will help the steam escape from the bottom layer so it crisps up.
Turn the heat to medium-high and cook for 8 minutes. Then turn the heat down to just above the lowest setting and continue to cook, turning the pan a quarter turn on the burner, every 10 minutes, until the Tahdig is ready, which will take about 45 minutes on a gas burner.
When ready, remove the lid and place a serving platter upside down over the top of the skillet. Firmly grasp both the skillet and the platter and flip both simultaneously over. Lift off the skillet and serve.
The first time I ever tried tadik was at an Iranian neighbor’s house and I’ve loved it ever since T literally means bottom of the pot in Persian and it refers to a beautiful pen fried rice that is Fluffy buttery on the inside with a perfectly Golden Crust it’s
Beautifully laced with sephron and often scented with dry fruits and nuts it’s taken me over 10 years to try making at home and I’m happy to report that now I can have TK whenever I want and so can you here’s how you can do it start by
Washing the rice until the water runs almost clear this might take about 5 to seven rounds of rinsing and draining to get the rice Just Right Next par boil the rice bring a pot of water to boil adding 2 tbsp of salt add the drained rice and cook until it’s just slightly
Soften and tender about 10 minutes drain and rinse it under cold water then let it drain well while the rice is cooking let’s prepare the saffron Infuse 2 tbspoon of warm milk into the saffron allowing it to seep for 15 minutes stir in the yogurt vegetable oil and a pinch
Of salt now let’s go for the Tad magic Mel some butter in a non-stick pan spread the butter evenly in the pan mix two cups of cooked rice into the saffron yogurt blend and layer it in the skillet no need to pack it down spread the remaining rice over the saffron rice
Creating indentation with your finger insert Cube butter into the indentation cook over medium high heat for 8 minutes then reduce to low fire continue cooking about 40 minutes on a gas burner remove the lid place a serving platter upside down over the skillet and with a firm grip flip both
Together lift off the skillet and there you have it a beautiful plate of rice with brittle crackly Golden Crown serving to dig on a dining table always bring the Woos and the Wows it never fail to level up the dining experience here I am serving together with the Cindy Curry it’s a perfect combination of crunchy and fluffy mixed with buttery salty spice INF Fus goodness give it a try happy Cooking
4 Comments
Your first mistake is boiling the water as if you are cooking pasta. This is rice.
Your second mistake is limiting the dish inside the blue pot with that metal thingy. You limited your Tahdig surface area!
NO MILK needed! 😲(I had an Uncle Roger moment of shock!)😅 Just hot water!
Your third mistake is not wrapping a tea-towel around the blue lid.
Good lighting, good camera work.
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