How long does it take to make Persian Rice with Tahdig?
Rinse until the water runs clear, soak in salted water for at least 2 hours, then parboil and drain.
2 hr 42 minTotal
4 minActive time
2 hr 38 minSetting
Step by Step
| # | What to do | How long |
|---|
| 1 | Rinse the rice | 2 hr |
| 2 | Cook the rice in boiling salted water for 5–6 minutes | 6 min |
| 3 | Heat the oil' in a wide, shallow pot' over high heat and sprinkle in the turmeric | 3 min |
| 4 | Fill the pot with the rice, season with salt, level and press down, and pour the water over the top. Poke a few holes in the rice with the handle of a spoon, for steam | 1 min |
| 5 | 'Cook over high heat for 2–3 minutes | 32 min |
| 6 | Invert the pot onto a large plate, so the crisp tahdig is on top | — |
How to Tell It's Done
- until the water runs clear
- until the grain is soft outside and firm in the center, and drain
- until steam rises from the holes
Tips
- Soak in plenty of water, well above what's being soaked: legumes and grains swell and drink water, and whatever sticks out stays hard. Drain well before continuing.
- Only parboil: the grain finishes cooking in the steam, and rice cooked all the way turns sticky in the pot.
Common Mistakes
- The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
- The towel around the lid absorbs the steam: the rice comes out fluffy and separate, and the tahdig stays crisp, not soggy.
- A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
More Ways
- Fry potato slices in oil for about 5 minutes without flipping, press the rice on top, make steam holes and cook covered with a towel over very low heat for half an hour to an hour.
- Tahdig is a crisp crust of rice on the bottom of the pot; underneath it goes oil, potato slices, thin bread or yogurt with saffron.
The full recipe: Persian Rice with Tahdig →
Recipes with Persian Rice with Tahdig
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