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0.45
3
-------
2
1-1/2
1-1/2
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8
3
the
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ar
-------
the
2/3
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gm
T
----
c
c
T
----
c
T
----
----
T
T
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Saffron (1)
Water Hot
-- Wash & Soak
Rice, Basmati (2)
Water
Salt
-- Par Boil
Water
Salt
Rice
-- Tahdig of Choice
See Notes (3)
-- Finish
Rice
Ghee or Butter
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Before getting started, chose the Tahdig you wish
to use, and check it's ingredients. The Tahdig ingredients are NOT
included in the ingredient list to the left.
Make: - (1-1/2 hrs + Step-1 soaking time)
- Wash 2 cups rice. Best way is to shake it under hot running water in a
fine mesh strainer. Place in a bowl and mix with 1-1/2 T Salt and
1-1/2 cups Water. Let soak for at least 30 minutes, but it can be
several hours.
- Place 0.45 grams of Saffron powder (that's about 2/3 of a 1/4 teaspoon
measure) in a small ceramic bowl. Heat water to a boil and let cool a
couple minutes. Pour in 3 Tablespoons and let soak until needed.
- Fill a pan with 8 cups of water. Bring to a boil and add at least 3 T
Salt (it should be salty as seawater). Don't worry about the large amount,
it will pour out with the water.
- Drain the soaked rice, but don't rinse. Pour it into the boiling water
and stir once. Bring it back to a boil, watching closely as it can foam
over. Scoop off foam that rises. When it reaches a boil, start timing.
At 4 minutes start testing the rice. It should still have a stiff bite
in the center but not at all crunchy. Boiling time can be 5 to 7 minutes,
depending on the rice, which should have all floated to the top when done.
- When the rice is ready, pour into a fine mesh strainer and rinse under
a spray of warm water. Test the rice. If it's too salty, rinse more. Hold
it in the strainer until needed.
- Clean and dry the pan. Prepare Tahdig of your choice as given
in note Tahdig.
- Scatter the Rice over the Tahdig, making a cone shape
and making sure the Tahdig layer is completely covered. With the handle
of a wooden spoon or similar device, make several steam escape holes
into the rice, but don't poke into the Tahdig layer.
- Turn the heat up to medium high, cover and cook for 10 to 12
minutes to set the Tahdig. You can test if it's ready by taking a dab
of wet paper towel and touching the outside of the pot just above Tahdig
level. If it sizzles strongly and the water evaporates immediately, turn
down the heat.
- During this 10 minutes, melt 1-1/2 T Butter or Ghee and stir
in the remaining Saffron Water.
- Lift the lid, pouring any condensed water outside the pan.
Drizzle the Saffron Butter mix over the rice. Wrap the lid in a
cloth (to prevent dripping) and place it tightly on the pan. I use a disk
of muslin cut to overlap the edge of the pan by an inch.
- When the pan passes the sizzle test (Step-8),
cook at medium heat until steam escapes from under the lid, then place a
heat diffuser under the pan and turn the heat to low. Let cook for about
35 minutes.
- To help the rice slip out of the pan, put an inch of cold water in
the sink. place the pan for a couple of minutes, or set the pan on a cold
water soaked towel for 5 minutes.
- Place a dish over the pan and invert it so the rice slides out onto
the dish. Use a dish quite a bit larger than the pan, as the rice has
very little adhesion and some will scatter around when you lift the
pan. Depending on you Tahdig, you may want to remove it and break it or
cut it up to serve beside the rice. In any case, this dish should be
eaten right away, because the Tahdig doesn't stay crisp.
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