After looking at recipes for ages, we decided that we should try tahdig ourselves. This dish – also known as Persian rice – consists of golden yellow rice with saffron and yogurt. But what makes tahdig unquestionably tahdig is the crispy crust.
Side dish for 6 – 8 people:
- 400 grams basmati rice
- 0.10 grams of saffron, ground into a powder in a mortar
- 3 egg yolks
- 1/2 cup full-fat Greek yogurt
100 grams butter, unsalted
- 1 large waxy potato, sliced 0.5 cm
- pomegranate seeds
- Pistachios, unsalted
- 75 grams salt + extra
- Oil, for greasing
- Glass oven dish with a diameter of +/- 25 centimeters
Tahdig or tachin?
Fluffy, golden yellow rice with the taste of saffron and a super crispy crust: that is tahdig in a nutshell. And that combination of soft, fluffy rice with that crispy crust is heavenly.
The dish is also sometimes made with chicken or dried fruit and spices. They call him Tachin . Because tahdig mainly stands for that crunchy crust. In Persian it literally means ‘bottom of the pan’. The Persian rice officially comes from Iranian cuisine.
Also interesting: this is how you recognize real saffron and use it optimally
Glass baking dish
Tahdig is usually made in a large pan on the stove (a cheap non-stick pan would be the secret to good tahdig), but then you just have to wait and see how it comes out. Will you get a compact rice cake with a crispy crust, or will it all collapse?
We therefore decided to play it safe and go for a glass baking dish. This way you can easily check the bottom.
In a round baking dish you get – duh – a nice, round tahdig. But as you can see, it also works fine in a square or even an elongated one.
Preheat the oven to 200 degrees.
Wash the rice thoroughly (important step) until the water coming off runs clear.
Bring a large pan of water to the boil with 75 grams of salt (yes, that’s a lot, but this dish needs that). Add the rinsed rice, stir well so that the rice does not stick to the bottom and let it cook for about 5 minutes.
Drain the rice and rinse under cold water. Set aside.
Mix the saffron with two tablespoons of hot water in a small bowl and let it sit for 10 minutes. Melt the butter and mix it with the saffron.
Place three tablespoons of the saffron mixture in a small bowl. Mix in the potato slices so that they get a golden yellow color.
Mix the yogurt with the egg yolks and a pinch of salt in a large bowl (this should fit the rice later). Add the rest of the saffron mixture and the cooked rice. Mix everything with a spatula until all the rice grains are golden yellow.
Grease the baking dish with a little oil and divide the potato slices over the bottom. There may be space between them, make sure they do not overlap.
Spoon all the rice on top of the potato slices. Do this in two parts, so that you can press the rice well. Finally, press the rice down with the bottom of a glass. This will make it easier for the tahdig to come off the bottom of the oven dish later on. Cover with aluminum foil.
Bake the tahdig in the hot oven for 60 to 80 minutes to an hour until golden brown and crispy. Check the bottom of the bowl to see if the rice has already developed a nice crispy, golden brown crust.
Let the tahdig cool in the dish for 10 minutes and then remove the foil. Place a large plate or bowl on top (check if you have to use oven gloves!) and turn over so that the tahdig ends up on the plate.
Then sprinkle over the pomegranate seeds and pistachios. Cut it into pieces and tadááá: tahdig! 🙂 Delicious with harissa chicken and a salad.
Source: Culy by culy.nl
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