Saffron rice with tahdig
Votes: 5
Time: 2 hours 20 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Fragrant basmati rice is seasoned with saffron and cooked until a crispy crust called tahdig forms on the bottom—the most important and beloved part of Iranian rice. The cooked, crusted rice is simply inverted from the pan onto a serving plate and served as a side dish. To ensure easy removal, cook in a non-stick pan. You can cook the rice in vegetable oil, but using ghee creates a crust that's not only super crispy but also delicious.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. basmati rice
- 4 tablespoons coarse salt
- 1/4 tsp ground saffron threads
- 3 tbsp ghee or vegetable oil for high-temperature frying
- 2 tablespoons unsalted butter, melted
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Cooking the dish according to the recipe:
- Place the rice in a large bowl and cover with cold water. Swirl the water a couple of times with your hand, then rinse the rice in a large sieve or fine-mesh colander. Rinse until the water runs clear. Return the rice to the bowl and pour in 3 cups of cold water, adding 1 tablespoon of salt; stir a couple of times. Soak for 1 hour.
- Place 8 cups of water in a large saucepan with the remaining 3 tablespoons of salt and bring to a boil. Drain the rice and stir it into the boiling water. Cook until the water begins to bubble again, about 3 minutes. Check the rice: it should be al dente (soft on the outside and slightly firm in the center). If the rice is still firm, cook for another 1-2 minutes. Drain and rinse the rice quickly with warm water. Taste the rice: if it seems too salty, rinse it again. Drain the rice in a sieve.
- In a small cup, pour 3 tablespoons of hot water over the saffron.
- Place a 6-quart nonstick saucepan over medium-high heat. Add the ghee and half the saffron water. Stir until melted and completely coats the bottom and slightly up the sides of the pan. When the ghee begins to sizzle, add enough rice to evenly coat the bottom of the pan and reach a height of 4 cm. Gently but firmly press down on the rice with a spatula to compact it and press it down so that it rises about 5 cm on the sides and forms a crust.
- Carefully spread the remaining rice on top, forming a small mound in the center. Using a wooden spoon, make 6 deep vents to allow steam to escape, stopping before the handle reaches the bottom of the pot. Cover the pot with a lid and cook the rice for 10 minutes (you'll see steam coming from under the lid).
- Mix the melted butter with the remaining saffron water. Remove the lid from the pan, keeping any condensation from dripping back into the pan. Reduce the heat to low. Wrap the lid in a clean kitchen towel, securing it at the top to prevent the loose ends from catching fire on the stove. Pour the saffron oil over the rice. Cover and continue cooking, shaking the pan occasionally for even browning, until golden brown, about 30 minutes.
- Remove the pan from the heat and remove the lid. Let it sit for 5 minutes, then use a spatula to loosen the rice crust from the sides of the pan. Place the inverted dish on the pan, cover with a kitchen towel, grasp the dish and the pan by the handles, and in one swift motion, invert the pan with the rice onto the dish. Serve immediately.
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