Persian Saffron Rice

�� Persian Saron Rice

Rice is a major part of Persian cuisine and the method for making Persian rice is different from others.

Persian rice always comes with Tah-dig. Tahdig is the Persian word meaning bottom of pot. It is the crunchy layer of rice or thin bread or potatoes on the bottom of the pot, in this recipe I used bread and it tastes amazing.

Servings: 3 to 4 (Depends how much of a rice eater you are) Time: 1 hr. + rice soaking time

Ingredients

● 2 cups basmati rice ● 1 Tbsp salt ● Oil ( I use olive oil but you could use canola oil or vegetable oil ) ● Butter (Optional) ● Saffron

Preparation

1. Place the rice in a large bowl; pour lukewarm water, stir, and pour off the water. Repeat a few times until water runs clear. cover with water 2″ above the rice and set aside for more than an hour. This can be done in advance and soaked for 3+ hours, or overnight. 2. Meanwhile, pour water in a large non-stick pot (until it is 3/4-full), Drain water from the soaked rice and add to the boiling water. Keep your attention on the pot or else the foam from the boiling rice may overflow. When it begins to foam up, scoop the foam and discard. As the rice starts to boil briskly, lower the heat to stir the rice medium-high and occasionally, gently in a circular motion. At this point, taste the boiling water (carefully) to ensure the salt content is to your taste. Add salt if needed. 3. In a few minutes, after rice begins bubbling like a fountain, it boils slower/thicker. Test/bite a grain to check its hardness. Do this repeatedly, as timing is very important. As soon as there is no more hardness/crunch in the center of the rice (don’t let it get completely soft), drain rice in colander waiting in sink. It is better for rice to be a tad under-cooked than over-cooked. Rice should not sit in the colander more than a minute (it will continue cooking and be sticky soft). At this point, you must act quickly. 4. Pour 2-3 tbsp oil in the non-stick pot. Pour a little of your dissolved saffron and place a layer of thin bread in the pot; (You can use flour tortilla ) Sliced Potatoes are also a great Choice! Then Gently, one spatula at a time, put the boiled/drained rice in the pot. Poke a few holes into the rice. 5. Pour 2/3 cup water and melted butter ( 3-4 tablespoon) over the rice. You can use oil instead of butter. 6. Put the lid on and cook over medium heat until it begins to steam. Then wrap a kitchen towel around underside of the pot lid, making sure it is secured on top and away from heat. Reduce heat to low and cook for approximately 35-45 minutes.

7. Dissolve ground Persian saffron in 2 tablespoons of boiling water and set aside. Some people dissolve it in ice cubes and I do it this way -- it gives you a richer flavor and stronger color! 8. When rice is ready, in a small bowl combine dissolved saffron with 4-5 tablespoons of cooked rice (using for garnish) and set aside. 9. Optional: Melt the butter and pour all over the rice. 10. Remove pot from the heat. Transfer the cooked rice to a serving dish and garnish with rice and saffron mixture. 11. Finally, for Tah-dig; carefully remove the crusty bottom with a spatula in one whole piece. 12. Enjoy!!!

Bread Tahdig Potato Tahdig

Yasaman Parks