Illustrative image—not a photograph of this dish. Be the first to upload a real one.
Tahdiq (Crisped Persian Rice)
personRecipeLibrary
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Middle Eastern cuisines
schedulePrep 0 min
local_fire_departmentCook 0 min
groups4–6 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4513062
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 2 medium size potatoes
- 2 cups uncooked basmati rice
- ⅓ cup vegetable oil
- Salt (as desired)
- Water
Directions
- Peel and slice the raw potatoes into ½ inch thick slices.
- Rinse and drain rice. Bring 4–5 cups of water to a boil in a 3-quart pot, adding salt if desired. Add rice, and continue to boil the water, stirring occasionally, for about 10 minutes. Check to be sure that the rice doesn't cook completely at this point.
- When rice is roughly half cooked, drain into a colander.
- Pour ¼ cup of cooking oil into the pot and lay the potato slices in the bottom close together in a single layer. Add a small amount of salt (if desired). Layer the half-cooked, drained rice loosely atop the potatoes.
- Place pot on stove over medium high heat for 4–5 minutes or until rice begins to steam.
- Lower heat and add 5 tbsp water and 2–3 tbsp oil on top of rice. Cover and let simmer for about ½ hour or until cooked and tender. The higher the heat, the crunchier the tahdig.
- Scoop out the rice and use a soft spatula to remove tahdig at bottom, or try to make the contents of the pot come out as an entire cake of rice on the serving dish.
Notes
Tahdig can also be made by substituting the potatoes with bread (e.g. pita or lavash) or with the rice alone. Other common additions include slices of onion, beet or other rootstock.