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Home Dish Coloured tahdig

Coloured tahdig

Introduce

Chef :

Rozina Dinaa

Coloured tahdig

Persian ( Iranian) rice gets steamed with the most scrumptious, crunchy and golden crust that is called ‘ tahdig’ meaning bottom of the pot in Farsi language. Tahdig, is speciality of Iranian cuisine consisting of crispy, crunchy, golden browned layer of either rice – bread, potatoes or meat taken from the bottom of the pot , while the rice on the top steams.

Ingredient

4 cups

Persian dry rice or Basmati rice

1/2 cup

oil

1/4 cup

water (or 7 tbsp)

1-2 tbsp

butter

2 tbsp

vegtable oil

to taste

Salt

Cooking instructions

* Step 1

Wash the rice with cold water. Fill the bowl with cold water, add rice, cold water and 1tbsp salt. Let to soak for 1-2 hours.

* Step 2

* Step 3

In a non-stick pot, bring water to a boil, drain salted water, pour in rice and add it to the boiling water. Let to cook for 10 minutes. (If rice is soaked in salted water for 1-2 hours, so 10 minutes cooking would be just enough or drain it).

* Step 4

Using a colander, drain the rice and rinse with cold water.

* Step 5

In a bowl combine ½ cup of vegtable oil, ¼ cup water and 3 spatulas of parboiled rice (about 2 cups rice) and stirring well.

* Step 6

* Step 7

* Step 8

Then divide the rice in 3 separate bowls. I want to make three colours tahdig, so I divided the rice into 3 but if you want to make 2 colours, divide it into 2 separate bowls.

* Step 9

Add pinch of favourite colour to the each bowl and mix well.

* Step 10

Add 2 tbsp vegetable oil to the bottom of the pot.

* Step 11

Cover the bottom of the pot with coloured rice (you can make a design perhaps or just randomly make a pattern)

* Step 12

And pile up the rest of the rice on the top and shaping the rice into a pyramid. put some butter top of the rice.

* Step 13

Put some butter top of the rice. Cover the pot with a lid and cook over medium to low heat for 30-40 minutes to form crunch crust.

* Step 14

Once rice is ready, hold serving platter over the uncovered pot and unmolding the rice into the platter. Voila you have such a lovely rainbow crust rice.