PERSIAN RICE
I believe I've posted a few fool-proof methods for cooking perfect rice, but this Persian version takes the grand prize, and it's not even close for second. The beauty of this method is that it doesn't rely on any specific measurements, or even exact times. This will make some of you very nervous, but just go with it.
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Bring water and kosher salt to a boil in a pot; add rice and cook, stirring, for exactly 7 minutes. Drain.
- Heat olive oil in a pot over medium-high heat. Cover bottom of pot with 1 layer of potato slices. Sprinkle cumin and salt over potatoes. Cook until potatoes are sizzling, 2 to 3 minutes; top potatoes with rice to form an even layer. Reduce heat to low and place butter slices over rice.
- Top pot with a layer of clean paper towels and place lid over towels. Steam until rice is fluffy, about 45 minutes.
- Grind saffron threads with a mortar and pestle. Mix crushed saffron with 1 1/2 tablespoons hot water in a large bowl. Add a couple spoonfuls of rice to saffron mixture and stir until rice is yellow.
- Spoon remaining rice into a serving bowl, top with saffron rice, and line edges of bowl with potatoes. Garnish with parsley.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 41.6 g, Cholesterol 11.4 mg, Fat 8.3 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 3.4 g, Sodium 2223.1 mg, Sugar 0.3 g
PERSIAN RICE WITH POTATO TAHDIG
Potatoes are cooked at the bottom of the rice in this traditional Persian rice dish.
Provided by Lady at the Stove
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- Rinse and drain rice 2 times.
- Bring a large pot of water to a boil. Add rice and salt; cook for 6 minutes. Drain in a colander. Rinse rice and drain again.
- Put oil in the bottom of the pot and place potato slices in a single layer over top. Pour cooked rice on top of potato slices, cover, and cook over low heat until rice and potatoes are tender, 20 to 30 minutes.
- Invert carefully onto a serving plate so sliced potatoes are on top of rice.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 55.2 g, Fat 5.3 g, Fiber 1.2 g, Protein 5.4 g, SaturatedFat 1 g, Sodium 389.7 mg, Sugar 0.4 g
PERSIAN RICE WITH GOLDEN CRUST
Tah-dig is the Persian word for the crunchy layer of rice that forms on the bottom of the pan. We think it tastes fantastic.
Categories Rice Side Vegetarian Dinner Winter Family Reunion Potluck Gourmet
Yield Serves 4 to 6 as a side dish
Number Of Ingredients 4
Steps:
- In a large saucepan bring water with salt to a boil. Add rice and boil 10 minutes. In a colander drain rice and rinse under warm water.
- In a 2- to 3-quart nonstick saucepan melt butter. Spoon rice over butter and cover pan with a kitchen towel and a heavy lid. Fold edges of towel up over lid and cook rice over moderately low heat until tender and a crust forms on bottom, 30 to 35 minutes.
- Spoon loose rice onto a platter and dip bottom of pan in a large bowl of cold water 30 seconds to loosen tah-dig. Remove tah-dig and serve over rice.
POLO BA TAHDIG (PERSIAN RICE WITH POTATO CRUST)
You have made it in Persian cooking if you make a good Tah-dig, the perfect crusted rice that stays together when dumped sand castle style on your platter. The crunch of the crust with the soft tender rice is sublime. Another great food introduced to us by my brother-in-law from Iran.
Provided by Marsha Gardner
Categories Rice Sides
Number Of Ingredients 10
Steps:
- 1. Put sugar cube in a small mortar add the saffron threads to the top of it. Using the pestle, crush together into as fine a powder as possible. Place in a small cup. Add melted butter and boiling water. Set aside for 3 hours.
- 2. Soak washed rice in lukewarm water that generously covers it for 30 minutes. Drain
- 3. Put 10 cups water into a large pot and bring to a boil. Add 1 1/2 tablespoons salt and mix in. Scatter rice into the boiling water and bring to a boil again. Boil rapidly for 5 1/2 minutes. Drain rice immediately and leave in colander.
- 4. Put the butter in a nonstick pan and set over low heat. Add 2 tablespoons water plus 2 teaspoons of the saffron mix. Peel potato and cut into 1/8" slices.
- 5. Lay slices in an even layer in the bottom of the pan. Cut slices to fit to completely cover bottom if desired. A few blank spaces are fine.
- 6. When the butter is melted dump the rice on top of the potato slices. Cover and turn to medium-high. After 4 minutes, add the remainder of the saffron by dribbling over rice. Do this quickly
- 7. Drape a dish towel over the underside of the lid and then place back on the pan. (The towel will between the pan and the lid) Flip the towel ends on top of the lid so they do not burn. Turn heat to lowest heat possible and cook for an additional 25 minutes.
- 8. To serve, have a large warm serving plate ready. Remove cover and slide a knife along the inside of the pan to loosen rice. Put the serving plate on top o the pan of rice. Now, turn it over to invert rice on to the plate.
- 9. The "cake" will crumble a little, spreading out at the bottom, but this is as it should be. Serve immediately, cut into crust to serve.
- 10. Alternatively, empty just the rice rice onto the serving plate, scooping our gently with a spoon. Now remove the crust from the pan and with a butter knife or pair of kitchen scissors, cut into even wedges. You may arrange the wedges, crusty side up, around the rice or serve them on a separate plate.
CHELO SEEBZAMINI -- IRANIAN RICE WITH SAFFRON POTATOES
This comes from a Middle Eastern cookbook and was posted for a request on the talk boards. I have not tried it yet.
Provided by Sackville
Categories Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a 3-4 quart casserole dish, with a tight fitting lid, bring 6 cups of water to a boil over high heat.
- Pour the rice in slowly so the water doesn't stop boiling.
- Stir a couple times, boil for 5 minutes and then drain in a sieve.
- Meanwhile, crush the saffron and sugar together and dissolve in the teaspoon of warm water.
- Pour it into the casserole along with the melted butter.
- Add the potatoes and turn them with a spoon until they are coated.
- Spread the potatoes out flat so they cover the bottom of the dish.
- Spoon the rice over them, mounding it slightly in the centre.
- Dot the top of the rice with the remaining butter.
- Cover tightly and cook over a high heat for 5 minutes.
- Now place a sheet of aluminium foil over the dish to seal it completely.
- Put the lid back in place, reduce the heat as low as possible and steam the rice and potatoes for 45 minutes, or until tender.
- To serve, spoon the rice in a mound on a heated platter.
- Lift out the potatoes and serve them browned side up on the rice.
Nutrition Facts : Calories 569.3, Fat 20.8, SaturatedFat 12.9, Cholesterol 53.4, Sodium 150.4, Carbohydrate 86.3, Fiber 2.3, Sugar 0.7, Protein 8
More about "iranian rice with potato crust and saffron recipes"
TAHDIG RECIPE (CRISPY PERSIAN RICE) - THE MEDITERRANEAN …
From themediterraneandish.com
4.8/5 (85)Category Side DishCuisine PersianCalories 315 per serving
- Mix the saffron into 1 cup very warm (but not hot) water. Let sit for at least 10 minutes to let the saffron release all of its flavor.
- In a large pot, combine 8 cups of water and the salt (this is your one shot to season the rice itself). Bring to a boil over medium-high heat. Add the rice and cook until al dente, 5 to 6 minutes. Drain the rice.
- In a medium bowl, combine 1 cup of the cooked rice, the yogurt, grapeseed oil, and 2 tbsp of the saffron water. Mix thoroughly.
TAHDIG CRISPY PERSIAN RICE WITH SAFFRON AND POTATO CRUST
From blossomandfinn.com
4.5/5 (14)
PERSIAN SAFFRON RICE (TACHIN) | RECIPETIN EATS
From recipetineats.com
THIS SAFFRON RICE RECIPE IS MY FULLEST EXPRESSION OF …
From bonappetit.com
CRISPY PERSIAN POTATO AND SAFFRON TAHDIG - THE FEEDFEED
From thefeedfeed.com
PERSIAN BASMATI RICE RECIPE WITH SAFFRON FOR …
MAMAN AND ME: RECIPES FROM OUR IRANIAN AMERICAN FAMILY
From amazon.com
Author Roya Shariat, Gita SadehFormat Hardcover
CRISPY PARMESAN CARROTS (CHEESY CRUST) - COOKING WITH AYEH
From cookingwithayeh.com
THESE ARE OUR 28 FAVORITE LEG OF LAMB RECIPES
From chefspencil.com
POTATO TAHDIG (CRISPY PERSIAN RICE WITH POTATOES) | RECIPE | KITCHEN ...
From kitchenstories.com
PERSIAN CRISPY RICE TAHDIG + VIDEO | SILK ROAD RECIPES
From silkroadrecipes.com
IRANIAN RICE WITH POTATO CRUST AND SAFFRON (KITCHENPC)
From kitchenpc.com
PERSIAN RICE WITH POTATO TAHDIG | THE MEDITERRANEAN DISH
From themediterraneandish.com
HOW TO MAKE PERFECT PERSIAN SAFFRON RICE WITH POTATO CRUST.
From youtube.com
HOW TO MAKE PERSIAN BASMATI RICE WITH SAFFRON - YOUTUBE
From youtube.com
PERSIAN SAFFRON TAHDIG (CRUSTY RICE) RECIPE - PERSIANGOOD
From persiangood.com
PERSIAN RICE WITH CRISPY POTATO TAHDIG - SERIOUS SPICE
From seriousspice.com
RICE WITH POTATO CRUST AND SAFFRON, IRAN - ASIA RICE FOUNDATION
From asiarice.org
PERSIAN RICE WITH POTATO TAHDIG - IN SEARCH OF YUMMY-NESS
From insearchofyummyness.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #main-dish #side-dishes #potatoes #rice #vegetables #asian #middle-eastern #iranian-persian #dinner-party #stove-top #dietary #low-sodium #low-cholesterol #low-calorie #low-in-something #pasta-rice-and-grains #long-grain-rice #equipment #presentation #served-hot #4-hours-or-less
You'll also love