Persian Rice Tahdig
By: Felicia ZeePublished: 1 year ago
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Recipe : http://feliciazee.com/recipe/persian-rice-tadhig-saffron-rice/
A Persian stew and kabob dish is not complete unless it's served with Persian rice tadhig-saffron rice. On this segment I'll show you how to make this delicious, aromatic rice using lavash as a tadhig (tadig) base.
Soak 2 cups of Basmati rice with a teaspoon of salt in cold water for 2 hours or up to 24 hours
Pour the rice and water into a non-stick pot and pour an additional cup of two of water, so the pot is 3/4 of the way filled.
Cook on medium to high heat for approx 10-12 minutes; rice grains should be Al-dente. Empty the rice and water in a strainer and rice out with cold water.
Using the same pot, add 1 tablespoons of safflower or grapeseed oil and 2 tablespoons of salted butter over low heat until butter melts. Pour the mixture into a bowl and set aside.
The tadhig persian rice in this recipe will require lavash bread. Lavash bread can be found at any Middle Eastern or Indian specialty store. If necessary, you may use a thin flour tortilla as a substitution.
Pour half of the butter mixture into the pot and soak the lavash bread on both sides. Pour the rice over the bread
Saffron: saffron is used in many persian dishes, particularly in it's rices. Saffron comes in different grades and can be found in specialty stores or purchased online by clicking on this link. Place a pinch of saffron in a mortar and pestle and break up the strands without crushing them. Pour hot water into the bowl and allow to sit for 20-30 minutes.
Pour the saffron water into the water mixture and spoon it over the rice and the sides of the pot. Use a small damp towel, place it over the lid and cover. In order to form the golden tadhig it's important to cook the rice on medium heat for 10 minute, reduce and cook for additional 40-50 minutes on low heat.
Invert onto a platter. This is just one way to make a tadhig persian rice. Please subscribe to make channel to learn how to make other persian rices and dishes.