How to Make Perfect Tahdig
Description: Tahdig is the crispy, golden rice crust found at the bottom of the pot after cooking Persian rice. It's one of the most coveted parts of the meal, and Farideh Sadehghin and her father, Manouch, are here to show you how to nail it.
Ingredients
- 4 cups Basmati rice
- 3 tablespoons olive oil
- 1/2 teaspoon turmeric
- 3 tablespoons butter
Instructions
- Soak the Basmati rice for at least 30 minutes, or until the water runs clear.
- Cook the rice in boiling water for about 5 minutes, or until it is halfway cooked.
- Drain the rice.
- Heat olive oil and turmeric in a non-stick pan over medium-high heat.
- Add the partially cooked rice to the pan, forming it into a pyramid shape.
- Add butter into the holes of the rice pyramid.
- Cover the pan with a tight-fitting lid, and place a kitchen towel under the lid to absorb excess moisture.
- Lower the heat to medium-low and steam the tahdig for 45-50 minutes.
- Invert the tahdig onto a platter and serve.