Can You Tahdig It?
The very first time I tried tahdig, I fell in love with the crispy, saffron infused rice. I also learned that most everyone else loves it too. When you take the tahdig to the table, most of your guests will have already chosen where they want to (tah)dig in (get it?).
Tahdig is the panfried layer of crust at the bottom of the rice pot and, in fact, it literally translates as “the bottom of the pot” in Persian. When made right, tahdig looks like a perfectly caramelized disk, and it can be detached from the pot and served whole, or broken into jagged, golden shards. This is a traditional Iranian dish and much loved favorite in much of the world. It’s also flavored with my favorite spice in the world, saffron. The cook of the rice and the added potato give the Tahdig it’s unique crust. This is a less common version made with Greek yogurt and egg.
Saffron –
So much to say about saffron. The first time I ever tasted it, I was hooked. Not only does saffron give food a gorgeous golden color, but the flavor is so unique. It really is hard to define. For me, it’s a subtle earthy flavor that’s extremely hard to describe, yet completely apparent. When I see a dish on a menu that features saffron, you can bet that’s what I’m going to order.
Some interesting facts about saffron – It takes 80,000 flowers to reap a pound of saffron threads. Thus, its pricey. The good news is, a little goes a long way.
The song by Donovan, “Mellow Yellow” is actually about Saffron. Here you go….”I’m just mad about Saffron, Saffron’s mad about me…..They call me mellow yellow, (quite rightly)!
Iran represents about 90% of the total saffron harvested, yet it’s popular around most of the world.
Afghanistan is in a project to replace illegal opium producing poppy fields with the flowers that produce the saffron threads. Seems like a sound financial plan, since this stuff costs between $600 and $2,000 per pound.
Tahdig
Jasmine rice and basmati rice are very similar however, basmati rice must be soaked before cooking. Basmati will be longer and when cooked, fluffier than jasmine rice, jasmine rice is more fragrant. Basmati rice is the best rice to use for this dish, but you could also do a combination if you like.
Prep
Soak 2 cups of basmati rice for at least 1 hour, covered in water with 1 tablespoon of salt.
In a mortar and pestle, add 1/2 teaspoon of saffron threads and grind them to a powder. If you don’t have a mortar and pestle, try pressing the threads with the back of a spoon.
Into a medium sized bowl, add the saffron threads, 2 teaspoons of kosher salt and cover with 1/4 cup of boiling water. Add 3 tablespoons of the melted butter and let the saffron steep. Set aside.
In a separate bowl, add 1/2 cup Greek yogurt and 1 egg. Mix to combine. Add 1/2 of the saffron mixture and mix again. Set aside.
Using a mandolin or a sharp knife, slice the potato into 1/4 inch thick slices. Combine with the rest of the saffron/butter mixture and toss to coat well, set aside.
The Rice
Fill a large heavy bottomed pot with water and heat on high to boil. Once boiling, add the salt and the rice. Let the rice continue to boil, about 5 minutes until tender. Drain.
Add about 2 1/2 cups of the cooked rice to the yogurt mixture and mix well.
The Crispy Crust
In a 12 inch non stick pan add the remaining 3 tablespoons of melted butter. Line the pot with the potatoes from the saffron mixture, keeping the saffron in the bowl, just line with the potatoes. Top with the rice/yogurt mixture and spread the rice up the pan, about 1 inch of the sides.
Top with the rest of the rice, then drizzle the remaining steeped saffron over the top of the rice.
Wrap a clean dish towel around the pot’s lid. Top the pot with the lid and tuck any of the towel overhand on top of the lid, making sure the towel cannot drop into the flame.
Put the pot onto the cook top, on medium high heat. Once you can hear the rice sizzling (about 5 minutes), reduce temperature to low and continue to cook about 15-20 minutes.
Remove from heat, remove the lid. Place a platter directly over the top of the pot and carefully turn the pot over so the crispy rice and potatoes are on top.
Garnish with parsley or other fresh herbs and some pomegranate seed or just by itself, it’s so beautiful, and serve! I love this with my “Perfect Roast Chicken” Here’s a link to the recipe: https://wp.me/p9KEfL-149
Enjoy!
Tahdig – Crispy Persian Potato and Saffron Rice
Ingredients
- 2 cups basmati rice, rinsed and drained
- 2 tablespoons plus 2 teaspoons kosher salt, divided
- 1/2 teaspoon saffron
- 1/4 cup boiling water
- 6 tablespoons unsalted butter, melted (divided)
- 1/2 cup Greek yogurt (whole, low or non-fat is okay)
- 1 large egg
- 1 small russet potato
Optional garnish: fresh chopped parsley or other herbs or pomegranate seeds
Instructions
- Soak 2 cups of basmati rice for at least 1 hour, covered in water with 1 tablespoon of salt.
- Grind 1/2 teaspoon of saffron threads and grind them to a powder using a mortar and pestle. Into a medium sized bowl, add the saffron threads and cover with 1/4 cup of boiling water.
- Add 3 tablespoons of the melted butter and 2 teaspoons kosher salt and let the saffron steep. Set aside.
- In a separate bowl, add 1/2 cup Greek yogurt and 1 egg. Mix to combine.
- Add 1/2 of the saffron mixture to the yogurt/egg and mix again. Set aside.
- Using a mandolin or a sharp knife, slice the potato into 1/4 inch thick slices.
- Place them into the saffron/butter mixture and toss to coat well.
Cook the rice
- Fill a large heavy bottomed pot with water and heat on high to boil. Once boiling, add 1 tablespoon of the salt and the rice.
- Let the rice continue to boil, about 5 minutes until tender. Drain.
- Add 2 1/2 cups of the cooked rice to the yogurt mixture and mix well.
- Into a 12 inch non stick pan add the remaining 3 tablespoons of melted butter.
- Remove the potatoes from the saffron mixture and line the bottom of the pan with the potatoes.
- Top with the rice/yogurt mixture and spread the rice up the pan, about 1 inch up the sides.
- Top with the rest of the rice.
- Drizzle the remaining steeped saffron over the top of the rice.
- Wrap a clean dish towel around the pots lid.
- Top the pot with the lid and tuck any of the towel overhang on top of the lid. (Make sure none of the towel can reach the flames of the burner)
- Put the pot onto the cook top, on medium high heat.
- Once you can hear the rice sizzling (about 5 minutes), reduce temperature to low and continue to cook about 15-20 minutes.
- Remove from heat, remove the lid.
- Place a serving platter directly over the top of the pot and carefully turn the pot over so the crispy rice and potato crust is on top.
- Garnish with parsley or other fresh herbs an/or pomegranate seeds and serve!
- Enjoy!
Karen Harris https://www.bittersaltysoursweet.com
