Ingredients
- 2 cups
- 4 cups Ginger
- 1/4 cup Fresh lemon juice
- 1/4 cup Beef broth
- 1/4 teaspoon Fresh Molokhia leaves
- To taste
Directions
Crispy Persian Rice, also known as Tahdig, is a flavorful and aromatic rice dish that features a golden, crispy crust on the bottom. This dish is a staple in Persian cuisine and is often served as a side dish or topped with stews and meats. The crispy texture and nutty flavor of the rice make it a favorite among rice lovers. It’s a perfect addition to any meal or occasion.
Steps
1 Done | Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes. |
2 Done | In a large pot, bring 4 cups of water and 1 tablespoon of salt to a boil. Drain the rice and add it to the pot. Boil the rice for about 5-7 minutes until it is partially cooked. |
3 Done | Drain the rice and rinse it with cold water to stop the cooking process. |
4 Done | In a small bowl, mix the saffron threads with 2 tablespoons of hot water and let it steep for 5 minutes. |
5 Done | In a non-stick pot, heat the vegetable oil over medium heat. Add the saffron water and yogurt to the pot and mix well. |
6 Done | Add a layer of rice to the pot, then sprinkle with a pinch of salt. Add another layer of rice and salt, and continue until all the rice is used up. |
7 Done | With the back of a spatula, create a hole in the center of the rice to allow steam to escape. Cover the pot with a clean kitchen towel, then put the lid on top to create a tight seal. |
8 Done | Cook the rice over medium-low heat for about 30-40 minutes until a golden crust forms on the bottom. If the rice starts to burn, reduce the heat to low. |
9 Done | Remove the pot from the heat and let it rest for 5 minutes. |
10 Done | To serve, use a spatula to gently lift the crispy rice from the pot and transfer it to a serving platter. Serve hot. |
