morsels45

morsels45 said

Tahdig

The crisp golden crust from the bottom of the rice pot. People fight over it.

Tahdig
Photo: AninnymouseEditor, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make tahdig

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Rice crust, the plain way

75 minutes · serves 4 · Hard

What you need

  • 400g basmati rice
  • 3 tbsp salt for the water
  • 80g butter
  • 3 tbsp oil
  • 1/2 tsp saffron, ground and steeped
  • 3 tbsp yoghurt

What you do

  1. 1Rinse the rice five times and soak it 1 hour in heavily salted water.
  2. 2Parboil 6 minutes only — it should still snap in the middle. Drain and rinse with cold water.
  3. 3Mix a cupful of the rice with the yoghurt and saffron, and press it into the buttered, oiled pan in an even layer. That layer becomes the crust.
  4. 4Pile the rest on loosely in a pyramid, poke holes down through it with the handle of a spoon, and cover the lid with a tea towel.
  5. 5Lowest heat, 50 minutes. Do not lift the lid. Turn out onto a plate in one movement and hope.

Potato tahdig

70 minutes · serves 4 · Medium

What you need

  • 400g basmati
  • 2 potatoes, sliced 5mm
  • Butter and oil
  • Saffron
  • Salt

What you do

  1. 1Parboil and drain the rice as above.
  2. 2Lay the potato slices in the buttered pan in one overlapping layer, salted.
  3. 3Rice piled on top, holes poked, tea towel under the lid, 50 minutes on the lowest heat.