Persian steamed rice with Saffron crust
Persian ( Iranian) rice gets steamed with the most scrumptious, crunchy and golden crust that is called ‘ tahdig’ meaning bottom of the pot in Farsi language.
Rice is polo in Farsi.
So if you want to have a crispy, golden crust of rice that formed at the bottom of pot by frying parboiled rice, try and make this recipe.
Important step in cooking Iranian rice is washing 2-3 times the rice. Other tip: traditionally Persians use a padded lid (damkoni) to cover the rice pot to prevent steam from escaping during cooking the rice. If you have not damkoni very easily you can wrap a dish towel over the lid of a the pot and that’s it ( dmakoni).So lets get started:
Persian steamed rice with Saffron crust
Persian ( Iranian) rice gets steamed with the most scrumptious, crunchy and golden crust that is called ‘ tahdig’ meaning bottom of the pot in Farsi language.
Rice is polo in Farsi.
So if you want to have a crispy, golden crust of rice that formed at the bottom of pot by frying parboiled rice, try and make this recipe.
Important step in cooking Iranian rice is washing 2-3 times the rice. Other tip: traditionally Persians use a padded lid (damkoni) to cover the rice pot to prevent steam from escaping during cooking the rice. If you have not damkoni very easily you can wrap a dish towel over the lid of a the pot and that’s it ( dmakoni).So lets get started:
Open in Cookpad AppSteps
- 1
Wash the rice with cold water. Fill the bowl with cold water, add rice, cold water and 1tbsp salt. Let to soak for 1 hour.
- 2
In a non-stick pot, bring water to a boil, drain salted water and pour the rice into the boiling water. Let to cook for 10 minutes. Check the rice grains between your fingers, if is slightly soft, it is time to remove from the heat.
- 3
Using a colander, drain the rice and rinse with cold water.
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In a bowl combine ½ cup of vegtable oil, ¼ cup water and saffron water with 3 spatulas of parboiled rice (about 2 cups rice) and stirring well.
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Add 1 tbsp vegetable oil to the bottom of the pot. Cover the bottom of the pot with Saffron rice and pile up the rest of the white rice on the top and shaping the rice into a pyramid.
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Wrap the pot's lid with a kitchen towel, and Cover the pot. Allow to cook over medium to low heat for 30-40 minutes to form a golden crust.
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Once rice is ready, hold serving platter over the uncovered pot and unmolding the rice into the platter. Voila you have such a lovely golden crust rice.
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Ingredients
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