Step-by-Step Guide to Prepare Quick Tahdig (Persian rice)

Hello everybody, it's me, Dave, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Easiest Way to Make Quick Tahdig (Persian rice). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Tahdig (Persian rice), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tahdig (Persian rice) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tahdig (Persian rice) is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tahdig (Persian rice) estimated approx 1 hr.

To get started with this particular recipe, we have to first prepare a few components. You can cook Tahdig (Persian rice) using 6 ingredients and 5 steps. Here is how you can achieve it.

This is the authentic recipe for the famous Persian rice. Instagram: instagram.com/p/CLXtUlPn8U2/

Ingredients and spices that need to be Prepare to make Tahdig (Persian rice):

1. 1 cup basmati rice
2. 3 tbsp butter
3. olive oil
4. water
5. 5 strands saffron
6. 1 tbsp salt

Steps to make to make Tahdig (Persian rice)

1. Rinse the rice a few times to remove the starch; until the water is clean. Then keep it soaked in water with 1 tbsp of salt for 20 minutes. Meanwhile, put water to boil in a pot.
2. Add the rice to the pot and cook it in the boiling water for ~6 minutes or until it's soft from outside but still hard inside. Meanwhile, add 2 tbsp of warm water in a cup and add the saffron; this will tint the water.
3. Take the rice out of the pot when ready and put 1/3 of the semi cooked rice in a mixing bowl along with the saffron water and gently mix it to tint that part of the rice.
4. Add 2 tbsp of butter to an empty put along with 1 tbsp of olive oil. Put it in medium high heat until the butter melts and then add the saffron rice on a single layer. Then on top of that add the rest of the (white) rice trying to make a conic / bell shape. Make some "holes" to the bottom to steam it properly and add the rest of the butter on top. Cover it (ideally with a cloth between the pot and the lid) and cook it for ~20 minutes or until a crust is formed on the bottom and sides.
5. Lower the hear to medium low for another 20 to 30 minutes or until the rice is fully cooked and dry. Uncover it and put a dish or tray on top of the pot and then flip it.

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