Persian Saffron TahDig (Crusty Rice)

Among various ingredients used in Iranian Cuisine, it can be mentioned that rice is one of the most widely used ones. As you know, it’s something included in recipes from all over the world, but, in Iran, you can have a unique taste experience with this ingredient when it’s cooked. In fact, the crispy, bottom layer made through the process of cooking, called Tahdig, provides you with such opportunity.

Tah Dig Berenj | Crusty Rice

In Iran when a family cook rice, there is always a fun, family fight! You may ask why? It is just a commonplace type of crispy rice, nothing else. Actually it is a common version of crispy rice but arranged at the bottom of the pot, there are different types of fried and crispy things, which Iranian call Tah dig if they have fried and gotten crusty at the bottom of the pot. Crispy crust at the bottom of the rice, or “Tahdig,” that is the best part of any pot of rice!

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Cuisine persian

Servings 4 people

Ingredients

  

• ¼ cup full fat strained yogurt
• ⅓ cup oil
• ¼ cup water
• saffron as much as required
•  onion powder and garlic powder as much as required, (optional)

Instructions

 

• Choose a big bowl or a deep plate, add egg yolks, full fat strained yogurt, oil and brewed saffron. Some onion powder and garlic powder can be added as much as required. Don't forget to add some salt as well. The final part is adding water to bowl.
• Now stir them completely.
• The only part which is left is adding rice. Wash the rice several times. Add some salt and Soak the rice for some hours. Then fill a pot halfway with water and place it on the heat. When the water has come to boil, add rinsed and soaked rice to the boiling pot. Let the rice be half cooked in boiling water. Keep in mind, you should remove the blubbers on the surface of boiling rice.
• Add one or two tablespoon oil in the pot.
• Take a rice and Squeeze it with your thumb and point finger. If the middle of rice wasn't hard and dry, drain the rice. Add some warmish water to rice, it absorbs salt and oil from it.
• Take a granite pot and pour some oil into it. Add mixture to the pot. Use a spoon to press the mixture and make it flat, each part of it should be the same.
• Now add half cooked rice to the pot. At the end mix some water and oil together and pour it in pot.
• Turn on the heat and choose the medium degree. Let the pot braise. Let it fry for half and half.

How to serve Tah Dig?

Honestly, there are no rules! TahDig (Crusty Rice) is a layer of the rice in the pot, it’s just been directly in touch with oil and heat, that’s why it’s different in color, taste and texture.

Divide the whole layer into similar sizes. Some people prefer to have their Tah Did at the begging of the serving, some keep it for the end (the most popular), and some serve it with whatever stew it is that they are having.

The Types of Tahdig You’d Better Know!

As an Iranian or a person who is interested in Iranian cuisine, you’d better know the types of Tahdigs used in the Persian dishes. Although the most popular ones are saffron tahdig, which you just learned about, and tahdig sibzamini, Iranians adore the other types too.

Here are 8 types of tahdig served with different kinds of food:

• Tahdig zaferani (Persian saffron rice tahdig)
• Persian bread tahdig (the bread covers the surface of the pot)
• Pumpkin tahdig
• Toast bread tahdig
• Potato tahdig
• The silvered potato or cubed potato tahdig
• Spinach tahdig
• Lettuce tahdig

Your Opinion

As you noticed, the bottom of the pot can be covered with many things, Potatoes (to gain Crusty Potatoes or Tah Dig Sibzamini), vegetables (such as lettuce and celery) and different types of Persian Bread.

Tell us which ones you have tried and which ones you enjoyed!