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We have many kinds of Tahdig. But how you prepare them is limited in 2 different ways:

  • Draining rice (used more for formal cookings)
  • Not draining the rice (Kate style easier and faster)

In this recipe, we’ll drain the rice. Although put the rice in the oven sounds easier to cook tahdig, but it’s not as thick (and tasty) as cooking with pot on the stove.

Tahdig basically means: Tah ته (bottom) + Dig دیگ (pot)

Having a NON-STICK and THICK bottom POT is ESSENTIAL. Because it should spread the heat all over the pot, with a thin-bottom-pot your tahdig will burn quickly because all the heat will go at one point.

Ingredients | 4-5 people
500g/17.6oz Basmati rice
60g/2.11oz butter or oil

Wash the rice under the cold water till the color of the water is clear.

Salt the water of rice and let it rest for at least 1 hour. It’s up to you how much salt, but make sure if you taste the water, you feel that it’s salty.

In a large pot (it’s NOT the pot of tahdig!) add water and salt, bring it to boil.

Add the rice

Wait till it starts to boil but meanwhile put the pot for the Tahdig on the stove on very low heat

– Add half of the butter (30g/1oz) add 2 small ladles of the rice water to it.

bottom of the pot: mix of butter and starchy water of rice

– Put a cup of the hot rice water aside and put the rest of butter in for later use.

When the rice has grown in size (almost doubled) Drain the rice

spread all the rice evenly in the pot, making some holes in it & put on the lid till it starts to sweat

Add the rest of the buttery/starchy water to the pot, cover the lid with a kitchen cloth (Damkoni) and make sure the heat is on the lowest.

Now you need to be only patient and do the following:

After 30 mins turn off the heat, wait 5 mins, turn it on and wait other 20 mins.

Repeat this for 4-5 times. Why?

When you turn it off, the bottom starts to sweat and this makes the tahdig to become thicker.

So to have a good result I suggest also:

Change the diameter of the heat that your pot is on. 1 hour on a wider part, 1 hour on the small part.

It’s also customary to change the position of the pot while it’s on the stove, the center shouldn’t be always on the heat. 15min the right side, 15mins the left side 🙂

Tahdig will be ready after 1 hour. But it will have a pale color and probably will be thin. It’s nice to serve it with saffron rice.

The time is very important so here is the result of my various attempts on making tahdig 😉

2 hours tahdig 3 hours tahdig

4 hours tahdig. I forgot to take a picture from this one!

Ghormeh Sabzi and (4 hours) Tahdig a heavenly combination <3

Hope this recipe helps you to cook a great tahdig! :))

Here are some recipes that goes well with tahdig: Ghormeh sabzi (stew of herbs), Khoresht Bademjan (eggplant stew), baghali ghatogh (stew of beans and dill), fesenjan (stew of pomegranate and walnuts).

Noosh e jan!

The post Tahdig – Persian crust of rice appeared first on Foodcraftz.com.

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