Platter of Persian Chelo ba Tahdig Rice
(click to enlarge)

Persian Rice


Persia / Iran   -   Chelo ba Tahdig

Serves:
Effort:
Sched:
DoAhead:  
3
***
2-1/2 hr
NO
This is the "official" Persian Rice. It always has a crispy Tahdig crust on the bottom. For the photo example I used a Lavash bread tahdig. Read also Hints. Can be made vegan.




0.45
3
-------
2
1-1/2
1-1/2
-------
8
3
the
-------
ar
-------
the
2/3

gm
T
----
c
c
T
----
c
T

----

----
T
T

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

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)
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Clean and dry the pan. Prepare Tahdig of your choice as given in note Tahdig.
  7. 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.
  8. 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.
  9. During this 10 minutes, melt 1-1/2 T Butter or Ghee and stir in the remaining Saffron Water.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
NOTES:
  1. Saffron:

      Volume is after grinding. Yes, it's expensive in North America, but essential for much Persian cooking (it's cheaper there). For details see our Saffron page.
  2. Basmati Rice:

      Iranians are extremely fussy about the quality of their rice. Basmati is always used, best quality and raw (NOT Sela). My current favorite is Dunan Elonga, also recommended by a very experienced Iranian recipe writer. For details see our Indian Rice page.
  3. Tahdig

      This word means "bottom of the pot", and is a browned layer under the rice, which end up on top when you turn it out on a serving plate. Here are various ways to make it. Note that the ingredients listed for these are NOT included in the main ingredient list, except for the Saffron Water.

    Plain Tahdig

    1. In the pan place 1-1/2 T Ghee or Butter and 1 T Olive Oil. Melt the Butter over medium heat and splash the Oil around so it covers the whole bottom and a bit up the sides.
    2. When the Oil starts to sizzle, pour in 3/4 T of Saffron Water, then quickly spread in enough of the Rice to cover the bottom in a thin layer. Pat it down fairly flat.
    3. Immediately go to Step-7 and continue,

    Bread Tahdig

     
    This tahdig is often used when making in layers with other ingredients, because it stops liquids from those layers from getting through to the bottom of the pot.
    1. Before starting to cook rice, cut Lavash Bread (or a large wheat Tortilla if Lavash not available) to exactly fit the bottom of the pot. I press in the rim of the lid to mark out the size.
    2. In the pan place 1-1/2 T Ghee or Butter and 1 T Olive Oil. Melt the Butter over medium heat and splash the Oil around so it covers the whole bottom and a bit up the sides.
    3. When the Oil starts to sizzle, pour in 3/4 T of Saffron Water, place the cut Bread in the bottom of the pan.
    4. Immediately go to Step-7 and continue - EXCEPT Step-8 should be medium heat, not medium high,

    Lettuce Tahdig

    1. have ready whole Romaine Lettuce leaves sufficient to completely cover the bottom of the pot in a thin layer. Crush thick stems so they lie flat.
    2. In the pan place 1-1/2 T Ghee or Butter and 1 T Olive Oil. Melt the Butter over medium heat and splash the Oil around so it covers the whole bottom and a bit up the sides.
    3. Place the Lettuce Leaves in the pot, stems to the center, and pat them down flat.
    4. Pour in 3/4 T of Saffron Water Then Immediately go to Step-7 and continue.

    Potato Tahdig


    This is one of the most loved tahdigs everywhere.
    1. Slice a Potato in 1/4 inch slices. Russets are good, but White Rose could also be used.
    2. In the pan place 1-1/2 T Ghee or Butter and 1 T Olive Oil. Melt the Butter over medium heat and splash the Oil around so it covers the whole bottom and a bit up the sides.
    3. When the Oil starts to sizzle, sprinkle with a little salt, then arrange Potato Slices tightly in a single layer. Sprinkle potatoes with a little Salt and fry until light golden, then flip over to the other side.
    4. Pour 3/4 T of Saffron Water over the potatoes. Then Immediately go to Step-7 and continue.

    Yogurt Tahdig

    1. This Tahdig is not as crisp as the others, but adds a welcome tart note to the rice. In a mixing bowl, mix 3 cups of the Par Boiled Rice with 3 T Plain Greek Yogurt and 1/2 t of the Saffron Water.
    2. In the pan place 1-1/2 T Ghee or Butter and 1 T Olive Oil. Melt the Butter over medium heat and splash the Oil around so it covers the whole bottom and a bit up the sides.
    3. Spread the Rice-Yogurt mix evenly over the bottom of the pan.
    4. Immediately go to Step-7 and continue - EXCEPT Step-8 should be medium heat, not medium high,

  4. Hints:

      A non-stick pot is strongly recommended by anyone who has been making this dish. You also need to know your stove and cooking equipment intimately. Do at least one practice run before doing an important presentation run. Pay very close attention to your times and burner settings, and write it all down (no, you won't remember). For your next run, make corrections as needed.
  5. Persian Rice Cooker:

      Described by Naz Deravian as the "secret weapon" of Iranian home cooks, the Persian Rice Cooker doesn't just turn off when the rice is done as most do, but keeps on cooking to make a nice crisp Tahdig at the bottom. These have a dial to set the number of minutes to keep cooking after the rice is done. For details see our Rice Cooker page.
  6. Comments:

      Rice cooking came late to Persia, and when it did, they came up with this method, different from all their neighbors. Surprisingly, before the coming of the almighty Rice Cooker, this three step (soak, parboil, steam) method was also used in Japan, but no formal tahdig or saffron. This recipe is based on, and follows fairly closely, the one by Naz Deravian in her excellent book "Bottom of the Pot".
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar="as required tt=to taste
nsg_richel1 210926 botp104   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.