Persian Saffron Tahdig: Crispy Persian Rice

Introduction:

‘Oh My God …. it’s So Crispy’

It’s So Crispy …

This delicious saffron tahdig, made with saffron, yogurt, rose water and egg, and cooked until it becomes a crunchy, caramelized, golden crust.

The extra fat from whole milk yogurt really helps the bottom layer of rice crisp up perfectly while the above layer of rice.

The crispy saffron rice can serve with hearty stews, saucy fish stew, roasts and grilled meals.

Let’s Get Cooking in Sun’s Secret Kitchen

Method:

Steps to make this especial recipe by the method of Sun’s Secret Kitchen

• STEP 1:

At first, place your rice in a bowl. Then fill & cover with cold water along with 1 tablespoon salt and let soak about 1 hour.

• STEP 2:

Next, add 8 cups water and the remaining 3 tablespoons salt to a saucepot and bring to a boil. Then, drain the rice and add it to the boiling water.

Then, check the rice. It should soft on the outside with a slight bite in the center. If still not soft, cook it for 1 to 2 minutes more. After that, drain the rice and taste the rice. Then, Set the rice aside.

• STEP 3:

Finally, stir the rose water, Sun’s Secret saffron & 3 tablespoons hot water in a cup.

• STEP 4:

At this Stage, place nonstick pot over medium heat. After that, add the ghee and half of the saffron water.

Then, swirl to melt and completely cover the bottom of your pot. When the ghee begins to sizzle, its time you add enough rice to cover evenly the bottom of the pot. Next, press down with a spatula to compact the rice and press with spoon.

Finally, make a few deep holes to vent steam down into the rice. Cover & coat the pot with the lid or towel and cook for about 1 hour.

• STEP 5:

At this stage, whisk the melted butter together with the remaining saffron water. Remove the lid from the pot, then, turn the heat to low.

Drizzle the saffron butter into the rice and cover with the lid and continue to cook until the crust is deeply golden brown.

After that, place a platter over the top of the pot, using kitchen towels to hold the sides. Finally, invert the pot and the rice onto the platter.

Serve & Enjoy it! …

Saffron is one of the most important & special ingredient in this unique & delicious recipe which will dazzle you. So it’s best to use high quality. If your grocery store doesn’t carry it, we suggest to try our international food market in Sun’s Secret Saffron Website.

 Cooking Notes & Tips:

• Note 1:

Some recopies & cooks use all oil; some use just melted butter when making saffron tahdig. In this recipe, we offer use the combination of butter and oil.

• Note 2:

The role of the yogurt in this recipe is to help get a perfect crust. You can add an egg yolk to the mix, too.