I have been reading Samin Nosrat’s Salt, Fat, Acid, Heat and really liked her Netflix show with the same name. Also I have been watching lots of Food52 youtube videos. There is a great episode showing the recipe including chatting in Samin. Tahdig is a persian crispy rice with great salty, creamy flavor. I really like preparing with fried egg over each serving. The rice comes together pretty quickly so it’s a great weeknight meal. The leftovers also are great for a few days. I usually use a 10 or 12 inch non stick. Watching the video helps some of the details.
Ingredients
- 2 cups basmati rice
- salt (half cup)
- 3 T plain yogurt
- 3 T butter
- 3 T canola oil (neutral)
Steps
- rinse rice in bowl 5 times until water is clear
- soak in water for 30m
- fill stockpot with 4 quarts of water and boil
- add 1/2 cup kosher salt to water
- cook rice 5-7m in boiling water
- drain water from rice in a sieve and rinse rice with cold water and drain
- remove 1 cup of rice and mix with yogurt in a small bowl with a wooden spoon
- melt butter and heat oil in a 10 inch non stick frying pan over medium heat
- add yogurt/rice mixture to pan and press down and flatten with a spatula
- add rest of rice mounding gently toward center of pan
- poke 6 holes with handle end of wooden spoon into rice to allow steam to escape
- each 3-4 minutes rotate the pan by a quarter so crust is even
- after 15-20m check under rice to look for a golde crust
- reduce heat to low and cook for 15-20 more minutes
- loosen the edges with a spatula
- flip rice from saute pan to a plate
- can serve plain or can add fried egg, yogurt or other toppings
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