Easy Persian Rice Recipe Dinner, then Dessert from dinnerthendessert.com
Description
Persian style rice, also known as Chelo, is a popular dish in Iran and is often served with grilled meats or stews. This rice dish is unique because it is cooked with a crunchy crust called Tahdig, which is made by pan-frying the bottom of the rice until it is crispy. The spices used in this recipe give the rice a fragrant aroma and a delicious flavor.
Prep Time
The prep time for this recipe is approximately 30 minutes.
Cook Time
The cook time for this recipe is approximately 1 hour.
Ingredients
- 2 cups of Basmati rice - 4 cups of water - 1 tablespoon of salt - 1 tablespoon of vegetable oil - 1 tablespoon of butter - 1 teaspoon of ground saffron - 1 teaspoon of ground cinnamon - 1 teaspoon of ground cardamom - 1 teaspoon of ground cumin - 1 teaspoon of black pepper
Equipment
- Large pot with a lid - Non-stick pan - Mixing bowl - Spoon
Method
1. Rinse the rice in a fine-mesh strainer until the water runs clear. 2. In a large pot, bring 4 cups of water to a boil and add 1 tablespoon of salt. 3. Add the rinsed rice to the boiling water and stir gently. 4. Cook the rice for approximately 10-12 minutes or until it is parboiled. 5. Drain the rice in a fine-mesh strainer and rinse it with cold water. 6. In a mixing bowl, mix 1 tablespoon of vegetable oil, 1 tablespoon of butter, and 1 teaspoon of ground saffron. 7. Add a layer of the parboiled rice to the bottom of the non-stick pan. 8. Sprinkle 1 teaspoon each of ground cinnamon, ground cardamom, ground cumin, and black pepper over the rice. 9. Add another layer of rice and repeat the process until all the rice is used. 10. Pour the vegetable oil, butter, and saffron mixture over the rice. 11. Cover the pan with a lid and cook on medium-high heat for approximately 10 minutes or until the rice starts to steam. 12. Reduce the heat to low and cook for another 30-40 minutes or until the rice is fully cooked and the bottom is crispy. 13. To serve, use a spatula to gently remove the crispy Tahdig from the bottom of the pan and place it on a serving platter. Serve the rice on top of the Tahdig.
Notes
- It is important to use a non-stick pan to prevent the rice from sticking to the bottom. - You can add raisins or sliced almonds to the rice for added flavor and texture. - The amount of spices used can be adjusted to your liking.
- To make the Tahdig even crispier, you can place the pan in the oven for 5-10 minutes after cooking on the stovetop. - Make sure to rinse the rice thoroughly to remove excess starch and prevent clumping. - You can also add a few slices of raw potato to the bottom of the pan before adding the rice to help create a crispy crust.
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