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CRISPY PERSIAN RICE

April 10, 2013

One thing that is essential in Persian Cuisine is a great side of rice. So, here's my recipe for Crispy Persian Rice to accompany the Chicken with Barberries recipe. It's so buttery and good! Feels like it's melting in your mouth! Tah-dig is the Persian word for the crunchy layer of rice that forms on the bottom of the pan. The browned, crusty layer of rice that forms at the bottom of the pan is considered the most treasured part of this Middle Eastern classic.

 

 

Ingredients:

  • 2 cups basmati rice

  • 1 stick butter

  • 1 teaspoon salt

Directions:

  1. In a pot, boil 4 cups of water.

  2. Meanwhile, put 2 cups of rice in bowl and cover with water.

  3. When the water boils, add salt.

  4. Drain rice from water and put in the pot of boiling water. Parboil for 5 minutes. Drain in a colander.

  5. Melt butter in pot and twirl around to coat as much of the pot as possible. (Make sure pot is non-stick!!!)

  6. Return rice to pot on high heat. With the end of a wooden spoon poke 5-6 holes in the rice from the top to the bottom of the pot. Add a shot glass of water all around.

  7. Top each hole with small pieces (about 1/2 tspn each) of butter.

  8. Wrap the lid with a kitchen towel and cover pot. (Make sure to tie towel at top so you don't cause a fire.)

  9. Cook over high heat for 5 minutes. Lower heat and cook for another 15 minutes.

  10. Raise heat to high again and let crisp for 2 minutes. Remove from heat and flip onto a serving dish. Serve & enjoy!

*NOTE: There are many forms of tah-dig. After melting the butter in the pot and twirling it around, you can also put a layer of pita bread or potato slices then add the rice. These are extremely tasty as well.

 

If you make this recipe, be sure to snap a photo and hashtag it #EATDRINKPLAYLA. I'd love to see how yours turned out!

 

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