Persian rice with tahdig – kateh style

This is a very common recipe in Iranian households. It is quick recipe perfect for family gathering or any less formal situations. In Kateh Style recipe we do not drain the rice. So the rice cooks faster with less hassle!

Use a non-stick pot with a thick bottom so it spreads the heat evenly. If the pot is thin, the tahdig -which is the crust of rice at the bottom of the pot- will burn.

Ingredients | 3-4 servings

• 500g/17.5oz Basmati rice
• 1 tsp Salt
• 2 knobs of Butter
• 3 tbsp Ghee or oil
• 1/2tsp Saffron

Preparation

– Wash the rice till the water is no longer opaque.

– In a non-stick pot, add the rice and water untill 1.5cm/0.6in above the rice’s surface.

– Add salt.

– On medium-high heat, wait until water starts to boil.

– When the water is half absorbed, add ghee/clarified butter.

➡️ Ghee gives a lovely color to tahdig, and also the basic fat used in traditional Persian cuisine was animal’s fat.

– Mix gently, and set the heat to low.

– Cover the lid with a clean kitchen towel (called “Damkoni”) cover the pot. Cook for ⏳ 1 hour.

– During the cooking time (after 30mins), push some knobs of butter in the rice and on the sides of the pot.

➡️ The butter melts, and gives a nice perfume and taste to the rice.

Preparing saffron rice for decoration

– Add the ground saffron to a small bowl and pour 3tsp boiling water.

– After ⏳ 5 minutes when the water’s color turns to red, it’s ready.

– Add 3 tbsp of cooked rice and mix.

When the basmati rice separates from the borders of the pot, and its color turns to golden brown, that’s when the Tahdig is ready!

To serve: Remove the lid and put a flat-wide-plate on top of the pot. Grip pot and plate, and overturn.

Decorate with saffron rice and serve.

Notes

• If you don’t want to have tahdig you can remove the pot after 30 mins. No need to add butter.
• For a great tahdig, better to wait for 1 hour and the stove should be set on very low heat.
• Long grain rice is the main type of rice used in Persian cuisine.
• This rice is great with stews like: Ghormeh sabzi قرمه سبزی , Khoresht bademjan خورشت بادمجان, Fesenjan فسنجان or Baghali ghatogh باقالی قاتوق! or even with canned tuna. (the comfort food of my grandma!)

Noosh-e-jan (in farsi: buon appetite) ☺️