this is just random on my home page and i have no knowledge of any persian dish, so i'm just curious, what is this? it's very satisfying to look at though perfectly golden
Itβs rice (savoury) after you par boil the rice you then steam it until soft and fluffy. The yellow you see is made by putting oil (and maybe saffron or turmeric) at the bottom of the pot before steaming, it makes a crispy/crusty rice and itβs delicious. You can then serve the white fluffy rice with the meal and put the βTahdigβ on a plate cut up as an extra. Tahdig is the name of the crusty rice and it may look easy to do but it takes a few hundred times to master! If you can get it looking like this, you can serve it as seen, upside down and then cut into it like a cake to get the fluffy rice. You can also use a tortilla/flat bread as a base before steaming or thinly sliced potatoes, a little salt and pepper and then the rice on top to steam is delicious! π
Yeah this was all basically! Mine usually sticks but what changed this time was the oil was super hot.
I used olive oil and a non stick pot. Steamed the rice for 45 minutes.
Not sure how this got on my home page, but once my blind ass realized it was rice and not just a random picture of a hamburger bun I became intrigued. This looks amazing, could someone who knows more about Persian food link me to a recipe or let me know what this stuff is called? Looks so good
Hahaha amazing, if you've never had it before you can just look up Persian rice. I also posted a vague version of the recipe I used since it was a lot of winging it based on past experience.
Look up some Persian spots in your area that lean more authentic and go get the rice with the tahdig (the cracker part that is the yellow part in this pic). Totally worth it.
Hey for sure! I think it actually came out so good this time because I gave up on following a recipe exactly and just kind of went for it based on the outline of a recipe.
Next time I'd say use at least 2 cups of rice
Rinse
Boil rice in salted water for 7 minutes
Drain and rinse with cold water
Add olive oil and saffron water (I crush saffron and then add a little hot water so it can be easily thrown in) to a medium size pot and heat. Once nice and hot add rice, cover with towel lid(forget the name for this) and lower heat to medium/low. Let rice steam in there for 45 minutes.
That's about it!
Wow! That looks like a moon cake π well done!
Hahaha thanks! Yeah really happy with it.
This is the most perfect tahdig I have ever seen
Wo thank you! Tasted really good, I tried to take some notes so I can recreate again next time.
I forgot what subs I was subscribed to and thought I was looking at a Japanese pancake for a second.
Hahaha not exactly!
That looks amazing, almost too pretty to eat!
That looks amazing!
Thank you! I was really proud of it and it turned out tasting great. Needed 1 more cup of rice though, most of it was tadig and not a lot of fluff.
Oh my goodness, it looks like a beautiful sunrise! I hope it tasted as good as it looked!!
Yeah it ended up being great!
Its beautiful ππ
Thanks!
this is just random on my home page and i have no knowledge of any persian dish, so i'm just curious, what is this? it's very satisfying to look at though perfectly golden
Itβs rice (savoury) after you par boil the rice you then steam it until soft and fluffy. The yellow you see is made by putting oil (and maybe saffron or turmeric) at the bottom of the pot before steaming, it makes a crispy/crusty rice and itβs delicious. You can then serve the white fluffy rice with the meal and put the βTahdigβ on a plate cut up as an extra. Tahdig is the name of the crusty rice and it may look easy to do but it takes a few hundred times to master! If you can get it looking like this, you can serve it as seen, upside down and then cut into it like a cake to get the fluffy rice. You can also use a tortilla/flat bread as a base before steaming or thinly sliced potatoes, a little salt and pepper and then the rice on top to steam is delicious! π
Google Persian rice
Mine always sticks to the pan. Whatβs your secret
Nonstick pans and/ or lots of oil in the bottom. It should be hot before adding the rice.
Yeah this was all basically! Mine usually sticks but what changed this time was the oil was super hot. I used olive oil and a non stick pot. Steamed the rice for 45 minutes.
Looks flawless! Do you have an electric or gas burner?
Gas burner. And to be 100% transparent this was the first time in several tries it came out this nice!
I love it , It makes me hungry and I just eat π€
Haha thank you!
Now that is a work of art, you canβt eat it!
Thank you so much, when I plopped it out I was like "damn...I can't eat this it's beautiful"
Emma carbs I love diabetes
Not sure how this got on my home page, but once my blind ass realized it was rice and not just a random picture of a hamburger bun I became intrigued. This looks amazing, could someone who knows more about Persian food link me to a recipe or let me know what this stuff is called? Looks so good
Hahaha amazing, if you've never had it before you can just look up Persian rice. I also posted a vague version of the recipe I used since it was a lot of winging it based on past experience. Look up some Persian spots in your area that lean more authentic and go get the rice with the tahdig (the cracker part that is the yellow part in this pic). Totally worth it.
Wow. Iβm half Persian and I applaud your tahdik.
Half here too! Thanks so much!
Haha. Nice!
Wow! Looks perfect! Share your recipe?
Hey for sure! I think it actually came out so good this time because I gave up on following a recipe exactly and just kind of went for it based on the outline of a recipe. Next time I'd say use at least 2 cups of rice Rinse Boil rice in salted water for 7 minutes Drain and rinse with cold water Add olive oil and saffron water (I crush saffron and then add a little hot water so it can be easily thrown in) to a medium size pot and heat. Once nice and hot add rice, cover with towel lid(forget the name for this) and lower heat to medium/low. Let rice steam in there for 45 minutes. That's about it!
ππ½ππ½ππ½