Saffron Rice With Tahdig Recipes

TAHDIG RECIPE (CRISPY PERSIAN RICE)

Steps:

• 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 sieve, rinse the rice under cool running water until the water almost runs clear.
• 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.
• Spread the rice-yogurt mixture evenly on the bottom of a 10-inch lidded nonstick pot. Sprinkle 1 cup of the remaining cooked rice on top, followed by 2 tablespoons of the dried cherries, a pinch of orange zest, and a pinch of cinnamon. Add another layer of rice and repeat with the cherries, orange zest, and cinnamon, reserving a couple tbsp of the cherries for garnish. As you go about layering, the rice will start to dome and look "pointy" in the middle--that's okay! Keep it that way. Finish by dotting the top with the butter and pour the rest of the saffron water all over the top.
• Wrap the lid in a kitchen towel and secure it around the handle with a rubber band. Cover the pot and cook over low heat, 25 to 30 minutes or until the rice around the edges is golden and crispy; it's okay to peek under the lid! (See note #2) Be sure not to burn the bottom layer of the rice, though you do want a nice crust in the bottom.
• Remove the lid, invert a large serving plate over the pot, and carefully flip them over together. No worries if it sticks, just scrape it out and run with it! Sprinkle the tahdig with the reserved dried cherries and pistachios and serve right away.

SAFFRON RICE

Steps:

• Heat 3 tablespoons butter in a large saucepan over medium-high heat. Add 1 finely chopped onion and cook, stirring, until softened, 4 minutes. Stir in 2 cups basmati rice, 2 teaspoons kosher salt and 1/2 teaspoon saffron threads. Add 1 1/2 cups each water and low-sodium chicken broth. Bring to a simmer, reduce the heat to low, cover and cook until the rice is tender and the liquid is absorbed, 15 minutes. Let sit, covered, 5 minutes, then fluff with a fork. Stir in 1/4 cup chopped cilantro and 2 sliced scallions.

SABZI POLO WITH LETTUCE TAHDIG

Steps:

• Rinse the rice 3 to 5 times to remove any excess starch. Fill a 6-quart pot halfway with water and bring to boil. Add 2 tablespoons salt and the rice and boil until al dente (when you press a grain of rice between your thumb and index finger, it should break in half, but still be firm), about 8 minutes.
• Drain the rice using a colander and reserve the pot. Add the parsley, chives, dill, cilantro and cumin to the rice in the colander and gently stir using a large spoon, being careful not to break the grains.
• Place the pot back on the stove over medium heat. Add 1/4 cup of the oil and arrange the romaine leaves over the bottom of the pot. Gently top with the rice mixture, keeping it loose and fluffy. Break up the heads of garlic into cloves, leaving the cloves unpeeled. Place the garlic cloves on the rice mixture, then poke 5 holes in the rice with the end of a wooden spoon so steam can escape (the holes should be about 1/2 inch above the lettuce). Wrap the pot lid in a clean kitchen towel and cover the pot.
• Raise the heat to medium-high. When steam starts to escape from the pot in about 5 to 10 minutes, drizzle the remaining 1/4 cup vegetable oil and 1/3 cup water over the rice mixture. Reduce the heat to medium low and cook, covered, until the rice is completely cooked and fluffy, 25 to 35 minutes.
• Transfer the pot to a trivet on the counter and let sit for 10 minutes.
• Take the garlic cloves out of the pot and set them aside. Invert a platter larger than the circumference of the pot over the top of the vessel. Holding the platter firmly against the pot, carefully and decisively flip the pot over and set the platter on the counter. Carefully lift the pot; the rice should now be on the platter with the lettuce facing up. You can also simply scoop out the rice from the pot onto a platter, then place the lettuce tahdig on the rice or on a separate platter. Each person can squeeze the flesh of the garlic cloves onto the rice on their plate, mix and enjoy.

PERSIAN TAHDIG RICE

Steps:

• Grind saffron threads with sugar in a mortar and pestle. Transfer to a bowl and dissolve in boiling water. Set aside to soak.
• Wash starch from the rice by rinsing it in a nonstick 4-quart pot. Rinse 3 or 4 times in lukewarm water until water runs clear. Fill the pot 3/4 full with cold water, covering the rice. Bring to a boil. Add olive oil and cook until rice is soft on the outside and still crunchy in the middle, 10 to 15 minutes.
• Drain rice and rinse with cool water. Set aside. Rinse any excess rice starch out of the pot.
• Melt butter in the clean, dry pot. Mound rice over the butter; add enough water to reach 1/3 of the height of the rice. Sprinkle salt over the rice. Wrap the lid with a kitchen towel and cover the pot to seal tightly. Simmer over medium heat until all water is absorbed and a crispy crust starts to form on the bottom, about 10 minutes.
• Fluff the rice with a fork while turning it out on a plate. Measure 1 cup rice and mix with the saffron water. Scatter saffron rice over plain rice. Detach the layer of crust, or 'tahdig', from the bottom of the pot and serve in a separate dish as a special treat.

SAFFRON RICE

Steps:

• Heat the butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
• Pour in rice and stir to coat. Stir in water, parsley flakes, saffron, and 3 drops of yellow food coloring (optional). Reduce heat, cover, and simmer until water is absorbed, about 30 minutes.