Steamed Persian rice with tahdig

Steamed Persian rice with tahdig

Total: 1 hr 50 min. | Active: 20 min.
vegan, lactose-free, gluten-free
Nutritional value / person: 471 kcal
, Fat: 9 g
, Carbohydrate: 86 g
, Protein: 11 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To pre-cook

450 g basmati rice, rinsed with cold water
salted water

Tahdig

3 tbsp olive oil
2 tbsp water
2 sachet saffron threads
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How it's done

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To pre-cook

Briefly bring the water and rice to the boil, cover and simmer over a medium heat for approx. 10 mins. Turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Drain the rice, set aside.

Tahdig

Pour the oil and water into a wide, non-stick frying pan with a lid, heat (the oil should be hot). Add the saffron, stir. Add the reserved rice. Wrap the lid in a tea towel, cover the pan. Cook the rice over a medium heat for approx. 1½ hrs.; do not remove the lid. Tip the rice out onto a plate.

Good to know
Tip: Mix a little butter into the rice before tipping it out.
Note: There are many different versions of this dish. For instance, you can also add thin slices of potato or pieces of flatbread with the saffron.
Note: Depending on the amount of heat coming from the stove, you can cook the rice on a low or medium heat.

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