Tahdig

Name: Tahdig
Cuisine: Global
Ingredients: 380 g white basmati rice, not easy-cook or parboiled; 75 ml neutral vegetable oil; 45 ml for the base, 30 ml over the rice; 2 tbsp kosher salt, level 15 ml measures; for parboiling, then drained and rinsed; 2 L water for parboiling; 60 ml water for steaming; as needed cold water for rinsing and soaking; discarded

Global~150 min incl. 1 h soak4 portions15 min prep75 min cook & finish

"Fluffy rice, a golden crust, and the best part of the pot."

Fluffy basmati rice with a crisp, golden crust from the bottom of the pot. This plain-rice version of Persian tahdig uses just rice, oil, salt and water. Serves four as a rice side or base. Leftovers: Cooked-rice leftovers: cool quickly, ideally within 1 hour, and refrigerate. Use within 24 hours. Reheat only once until steaming hot throughout. Do not leave rice cooling in the pot.

Recipe by @Thymr

Origin

Iran · Persian rice

Part of the Global Table.

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