"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 04-25-2016, 02:56 PM   #1
Senior Cook
 
Join Date: Apr 2015
Location: Hȝelshām, Sūseaxna Rīce
Posts: 116
Tahdig tips

For anyone here who wants to make and/or try Persian tahdig (pronounced tadeeg) rice, I thought I'd share my best method thus far for making it. It can take a few tries. This is for a plain crust tahdig; I have yet to try/perfect others.

Take some good quality basmati rice (enough for your diners and ensure it's enough to cover the bottom of a pot with enough to spare)

Wash the rice until the water runs clear and then soak in lightly salted water for hours. At least two. I tend to do it all day. Some people say overnight.

Drain the rice and allow the water to drip away. I do this in a sieve for ease.

Boil some salted water and add whatever you wish to it for flavour. I tend to use cardamom pods, orange blossom water and a cinnamon stick.

Briskly boil the rice for 5-10mins. Personally, I find 7 is perfect for the type of rice I use. The grains should be soft but not yet cooked.

When done, drain the rice and wash with cold water to stop it from cooking.

Pour enough oil into a heavy pot to coat the bottom and add some cold water (I use saffron water), just so you have about 1mm of liquid in the bottom (excuse any estimation errors I made with the depth!).
Add enough rice to cover the bottom of the pot. Swirl in some nigella or cumin seeds if you like.

Mound the rest of the rice in a pyramid on top. Put a lid on the pot and cook over medium/high heat for 10mins.

Whilst the rice is cooking, whisk a little more oil with some saffron/rose water. When the rice had cooked for 10mins, open the lid and pour over the water/oil mixture. Move the pot over to your smallest flame/ring and turn the heat down low. Wrap a tea towel over the lid of the pot, replace it on the top of the pot and let the rice cook for 60-70mins over a very low heat.

Take the pot from the flame and rest it on a cold or wooden surface for 5mins.

Serve the rice, detach the crust form the bottom, cut into slices and serve!


You can also season it with advieh (a mixture of cumin, cinnamon, rose petals and cardamom) before serving. Enjoy!

__________________

__________________
Suthseaxa is offline   Reply With Quote
Old 04-25-2016, 04:17 PM   #2
Certifiable Executive Chef
 
Janet H's Avatar
Site Administrator
 
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,282
Oh Yum! Thanks for posting - the technique tips are really useful. I LOVE this dish and have had some amazing variants with cherries and almonds included.
__________________

__________________
Forget love... I'd rather fall in chocolate!
Janet H is offline   Reply With Quote
Old 04-26-2016, 04:52 PM   #3
Senior Cook
 
Join Date: Apr 2015
Location: Hȝelshām, Sūseaxna Rīce
Posts: 116
Jahaver polow, I believe that is called. Jewelled rice :)
__________________
Suthseaxa is offline   Reply With Quote
Old 04-26-2016, 09:24 PM   #4
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,868
I made this recently from a cookbook about the spice road through Persia. It included nuts and dried fruits, which represented the jewels. It was delicious
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 05-22-2016, 02:14 PM   #5
Senior Cook
 
Join Date: Apr 2015
Location: Hȝelshām, Sūseaxna Rīce
Posts: 116
Just to let you all know, this does not automatically translate between pots! I tried this in my new stainless steel saucepan and the rice was completely cremated onto the bottom of it.....oops.

I think I'll have to try again tomorrow. I'll halve the time and see what happens ;)
__________________
Suthseaxa is offline   Reply With Quote
Old 07-09-2016, 08:33 PM   #6
Senior Cook
 
Join Date: Jun 2016
Location: Seattle
Posts: 185
GREAT detailed recipe: thank you! The recipe I've been using lacks all the detail of yours, which no doubt explains my so-so results. My Le Creuset works fine, though.

My new $30(!) rice cooker claims to do tahdig. I thought the claim laughable, but turns out it can almost replace a kitchen: I make stock in it, steam eggs, fry sausages, slow-cook, make biryanis, pilafs (Beth Hensperger's rice cooker cookbook a constant source of inspiration), and make excellent yogurt, so maybe I'll ignore its rice cycles and use your recipe in it.
__________________
outRIAAge is offline   Reply With Quote
Old 07-10-2016, 03:44 PM   #7
Senior Cook
 
Join Date: Apr 2015
Location: Hȝelshām, Sūseaxna Rīce
Posts: 116
I have been doing more and more experimentation with this, such that my wife is sick of hearing about Persian rice (but not, of course, of eating it!)

It seems that the ideal cooking times/amounts for the sort of rice I buy are:

5 mins par-boiling, then drain and refresh with cold water
1 tbsp oil, 1/2 tbsp ghee, 1 tbsp water in my 7" pot.
Layer rice in the bottom. Heat over medium-high heat for 10mins
Put ona heat diffuser over very low heat for 45mins.

For yoghurt crust, 10mins at medium-high is a bit too long, so I am considering trying the recipe I saw on another website where you stop the initial high heat when you see steam coming out of the pot, which is about 7mins. I am having a little trouble rice grains burning with both yoghurt and plain crust, so I'll give 7mins a go on Wednesday and let you know what happens :)
__________________

__________________
Suthseaxa is offline   Reply With Quote
Reply

Tags
recipe, rice, tips

Tahdig tips For anyone here who wants to make and/or try Persian tahdig (pronounced tadeeg) rice, I thought I'd share my best method thus far for making it. It can take a few tries. This is for a plain crust tahdig; I have yet to try/perfect others. Take some good quality basmati rice (enough for your diners and ensure it's enough to cover the bottom of a pot with enough to spare) Wash the rice until the water runs clear and then soak in lightly salted water for hours. At least two. I tend to do it all day. Some people say overnight. Drain the rice and allow the water to drip away. I do this in a sieve for ease. Boil some salted water and add whatever you wish to it for flavour. I tend to use cardamom pods, orange blossom water and a cinnamon stick. Briskly boil the rice for 5-10mins. Personally, I find 7 is perfect for the type of rice I use. The grains should be soft but not yet cooked. When done, drain the rice and wash with cold water to stop it from cooking. Pour enough oil into a heavy pot to coat the bottom and add some cold water (I use saffron water), just so you have about 1mm of liquid in the bottom (excuse any estimation errors I made with the depth!). Add enough rice to cover the bottom of the pot. Swirl in some nigella or cumin seeds if you like. Mound the rest of the rice in a pyramid on top. Put a lid on the pot and cook over medium/high heat for 10mins. Whilst the rice is cooking, whisk a little more oil with some saffron/rose water. When the rice had cooked for 10mins, open the lid and pour over the water/oil mixture. Move the pot over to your smallest flame/ring and turn the heat down low. Wrap a tea towel over the lid of the pot, replace it on the top of the pot and let the rice cook for 60-70mins over a very low heat. Take the pot from the flame and rest it on a cold or wooden surface for 5mins. Serve the rice, detach the crust form the bottom, cut into slices and serve! You can also season it with advieh (a mixture of cumin, cinnamon, rose petals and cardamom) before serving. Enjoy! 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:20 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.