Persian ( Iranian) rice gets steamed with the most scrumptious, crunchy and golden crust that is called ‘ tahdig’ meaning bottom of the pot in Farsi language.
Tahdig, is speciality of Iranian cuisine consisting of crispy, crunchy, golden browned layer of either rice – bread, potatoes or meat taken from the bottom of the pot , while the rice on the top steams.
Usually in serving time of meal there is big battle for having more tahdig and when you have it, it will disappear in a second from the table with no leftover.
Most common ingredients for making tahdig include yogurt and saffron, bread, or potato.
In my previous posts I have shared my recipes with more details for making tahdig: 1- Persian steamed rice with saffron crust and 2- Tahdig.
Today I made coloured tah dig that looks as beautiful as rainbow. It brings sun shine to the kitchen. So if you are interested to have a crispy coloured crust rice that formed at the bottom of pot by frying parboiled rice, try and make this recipe.
4 cups Persian dry rice or Basmati rice
½ cup oil
¼ cup water ( or 7 tbsp )
1-2 tbsp butter
2 tbsp vegetable oil
Salt to taste
Wash the rice with cold water. Fill the bowl with cold water, add rice, cold water and 1tbsp salt. Let to soak for 1-2 hours.
In a non-stick pot, bring water to a boil, drain salted water, pour in rice and add it to the boiling water. Let to cook for 10 minutes. ( If rice is soaked in salted water for 1-2 hours, so 10 minutes cooking would be just enough or drain it).
Using a colander, drain the rice and rinse with cold water.
In a bowl combine ½ cup of vegtable oil , ¼ cup water and 3 spatulas of parboiled rice (about 2 cups rice) and stirring well. Then divide the rice in 3 separate bowls.
I want to make three colours tahdig, so I divided the rice into 3 but if you want to make 2 colours, divide it into 2 separate bowls. Add pinch of favourite colour to the each bowl and mix well.
Add 1 tbsp vegetable oil to the bottom of the pot. Cover the bottom of the pot with coloured rice ( you can make a design perhaps or just randomly make a pattern) and pile up the rest of the rice on the top and shaping the rice into a pyramid. put some butter top of the rice.
Cover the pot with a lid and cook over medium to low heat for 30-40 minutes to form crunch crust.
Once rice is ready, hold serving platter over the uncovered pot and unmolding the rice into the platter. Voila you have such a lovely rainbow crust rice.