PERSIAN RICE WITH GOLDEN CRUST
Tah-dig is the Persian word for the crunchy layer of rice that forms on the bottom of the pan. We think it tastes fantastic.
Categories Rice Side Vegetarian Dinner Winter Family Reunion Potluck Gourmet
Yield Serves 4 to 6 as a side dish
Number Of Ingredients 4
Steps:
- In a large saucepan bring water with salt to a boil. Add rice and boil 10 minutes. In a colander drain rice and rinse under warm water.
- In a 2- to 3-quart nonstick saucepan melt butter. Spoon rice over butter and cover pan with a kitchen towel and a heavy lid. Fold edges of towel up over lid and cook rice over moderately low heat until tender and a crust forms on bottom, 30 to 35 minutes.
- Spoon loose rice onto a platter and dip bottom of pan in a large bowl of cold water 30 seconds to loosen tah-dig. Remove tah-dig and serve over rice.
PERSIAN RICE WITH POTATO TAHDIG
Potatoes are cooked at the bottom of the rice in this traditional Persian rice dish.
Provided by Lady at the Stove
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- Rinse and drain rice 2 times.
- Bring a large pot of water to a boil. Add rice and salt; cook for 6 minutes. Drain in a colander. Rinse rice and drain again.
- Put oil in the bottom of the pot and place potato slices in a single layer over top. Pour cooked rice on top of potato slices, cover, and cook over low heat until rice and potatoes are tender, 20 to 30 minutes.
- Invert carefully onto a serving plate so sliced potatoes are on top of rice.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 55.2 g, Fat 5.3 g, Fiber 1.2 g, Protein 5.4 g, SaturatedFat 1 g, Sodium 389.7 mg, Sugar 0.4 g
PERSIAN RICE
I believe I've posted a few fool-proof methods for cooking perfect rice, but this Persian version takes the grand prize, and it's not even close for second. The beauty of this method is that it doesn't rely on any specific measurements, or even exact times. This will make some of you very nervous, but just go with it.
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Bring water and kosher salt to a boil in a pot; add rice and cook, stirring, for exactly 7 minutes. Drain.
- Heat olive oil in a pot over medium-high heat. Cover bottom of pot with 1 layer of potato slices. Sprinkle cumin and salt over potatoes. Cook until potatoes are sizzling, 2 to 3 minutes; top potatoes with rice to form an even layer. Reduce heat to low and place butter slices over rice.
- Top pot with a layer of clean paper towels and place lid over towels. Steam until rice is fluffy, about 45 minutes.
- Grind saffron threads with a mortar and pestle. Mix crushed saffron with 1 1/2 tablespoons hot water in a large bowl. Add a couple spoonfuls of rice to saffron mixture and stir until rice is yellow.
- Spoon remaining rice into a serving bowl, top with saffron rice, and line edges of bowl with potatoes. Garnish with parsley.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 41.6 g, Cholesterol 11.4 mg, Fat 8.3 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 3.4 g, Sodium 2223.1 mg, Sugar 0.3 g
IRANIAN RICE WITH POTATO CRUST AND SAFFRON
Make and share this Iranian Rice With Potato Crust and Saffron recipe from Food.com.
Provided by Dancer
Categories Long Grain Rice
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Clean, wash, and soak rice for 30 minutes.
- Cook in a pan with 4 cups water.
- Boil on high heat for 5 minutes.
- Reduce heat, stir rice, and leave on low heat again for 5 minutes, then drain in a sieve.
- Mix saffron and warm water; set aside.
- Peel potatoes and cut into thick round slices.
- Pour saffron in a pan.
- Add 2 tbsps. melted butter and potatoes, and mix very well.
- Spread sliced potatoes in the bottom of the pan and spoon all rice over.
- Sprinkle with remaining butter.
- Cover pan with aluminum foil and leave on very low fire until done.
- Transfer rice to a platter so that sliced potatoes are on top of rice.
PERSIAN RICE WITH POTATOES
Provided by Mark Bittman
Categories weekday, side dish
Time 2h
Yield 8 servings
Number Of Ingredients 4
Steps:
- Bring a large pot of water to a boil and salt it; add rice and cook, adjusting heat to maintain a steady boil. Stir occasionally. When rice is nearly done, about 10 minutes later, drain it.
- While rice cooks, heat 2 tablespoons butter over medium heat in a wide skillet or casserole, preferably nonstick. Arrange potatoes in butter. Pour cooked rice over potatoes; turn heat to very low. Add 2 tablespoons butter and cover. Cook over lowest possible heat, undisturbed, for at least 1 1/2 hours, or until potatoes are crisp (use a spatula to peek). Keep the dish on minimum heat for another half hour, or turn off heat and reheat over medium-low heat for 15 minutes before serving. During last few minutes of cooking, add black pepper and, if you like, 2 more tablespoons of butter.
- Cut potato-rice cake into pieces and serve.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 2 grams, Carbohydrate 47 grams, Fat 8 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 261 milligrams, Sugar 1 gram, TransFat 0 grams
IRAQUIAN RICE WITH POTATO CRUST (ZWT3)
Another from Maria Luisa Scott and Jack Denton Scott's "Rice : More than 250 Unexpected Ways to Cook the Perfect Food". They recommend serving it with roast lamb. Posted for ZWT3
Provided by Acerast
Categories Long Grain Rice
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt the 3 Tablespoons of butter in a saucepan over medium heat.
- Stir in the rice and cook for 1 minute.
- Add the boiling water and 1 teaspoon of salt.
- Cover, lower the heat and simmer for 10 minutes.
- Remove from the heat and drain, reserving the rice.
- In a large bowl, toss the potato slices with half of the melted butter and the remaining salt.
- In a heavy-bottomed pot with a tight-fitting cover, arrange the potato slices, overlapping in 2 or 3 layers covering the bottom of the pot (using all of the butter they were tossed in).
- Sprinkle with the garlic.
- Evenly spoon the half-cooked rice on top of the potatoes and garlic, and spoon the remaining melted butter over the rice.
- Cover the pot with aluminum foil and put the cover on top.
- Cook over very low heat for 45 minutes, or until the rice is tender.
- Sprinkle wit the almonds, gently stirring them into the rice with a fork. Be careful not to touch the bottom potato layer while you fluff the rice.
- Serve on warm plates with spoons of rice beside crisp garlic-potatoes.
Nutrition Facts : Calories 831.5, Fat 49.1, SaturatedFat 25.8, Cholesterol 104.3, Sodium 1172.2, Carbohydrate 87.5, Fiber 6.3, Sugar 2.3, Protein 12.7
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