COPPER🇮🇷 Iran
Tahdig recipe
Crispy, golden rice with a delightful crunch!
Ingredients
- 300 g basmati rice
- 600 ml water
- 1 tbsp salt
- 0.5 tsp saffron
- 50 g butter
- 100 ml vegetable oil
How to make Tahdig
- Rinse 300 g of basmati rice under cold running water until it runs clear, ensuring it’s properly cleaned.
- Soak the rinsed rice in a bowl of water with 1 tsp of salt for at least 30 minutes to help soften it.
- In a pot, bring 100 ml of water to a rolling boil, then add the soaked rice and cook for 5-7 minutes.
- Drain the rice using a colander and mix in 1/0.5 tsp of dissolved saffron in 1 tbsp of hot water for flavor.
- In a non-stick pot, melt 50 g of butter and add 100 ml of vegetable oil over medium heat.
- Layer the drained rice into the pot, forming a dome shape with the rice as you add it.
- Reduce the heat to low, cover the pot, and cook the rice for about 30-40 minutes until a golden crust forms.
- Check the crust under the rice to ensure it is crispy before serving it.”],
What is Tahdig?
Tahdig is a traditional dish from Iran, boiled, and takes about 90 minutes from start to finish. It is built around basmati rice and butter. The recipe below uses 6 ingredients and is written out step by step.
How long does Tahdig take?
At 90 minutes it is slower than 62% of the 588 dishes in Copper's atlas. Copper's atlas has 20 dishes built on basmati rice. The method runs to 8 steps, the longest being 30 minutes.
Any tips for making Tahdig?
The key is in creating a hot, covered environment for the rice.
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