We have many kinds of Tahdig. But how you prepare them is limited to 2 different ways:
- Draining rice (used more for formal occasions)
- Non-draining rice (Katé style easier and faster)
Here, we’ll drain the rice. Although put the rice in the oven sounds easier to cook tahdig, but it’s not as thick (and tasty) as cooking in pot on the stove.
Tahdig basically means: Tah ته (bottom) + Dig دیگ (pot)
Having a NON-STICK and THICK bottom POT is ESSENTIAL. Because it should spread the heat evenly all over the pot, with a thin-bottom-pot your tahdig will burn quickly because all the heat will go to one point.
Ingredients | 4-5 people
Wash the rice under cold water till the water is clear. Soak the rice in cold water.
Add salt to water and let it rest for 1 hour or more. It’s up to you how much salt, but make sure if you taste the water, you feel that it’s salty.
In a large pot (it’s NOT the pot of tahdig!) add water and salt, bring it to a boil.
Add the rice
Wait till it starts to a boil. Meanwhile put the pot for the Tahdig on the stove on very low heat
– Add half of the butter (30g/1oz) add 2 small ladles of the rice water to it.
– Put a cup of the hot rice water aside and add the rest of butter into it, put it aside for later use.
When the rice has grown in size (almost doubled) Drain the rice.
IMPORTANT: DO NOT Drain under the cold water because it will lose the salt and rice become tasteless.
spread all the rice evenly in the pot, making some holes in it & put on the lid till it starts to sweat
Pour the rest of the buttery/starchy hot water to the pot, cover the lid with a kitchen cloth (Damkoni) and make sure the heat is on the lowest.
Now you need to be only patient and do the following:
After 30 mins turn off the heat, wait 5 mins, turn it on and wait other 20 mins.
Repeat this for 4-5 times. Why?
When you turn it off, the bottom starts to sweat and this makes the tahdig to become thicker without being burned.
A few tips for a better result:
(If you use gas) Change the diameter of the hub/heat that your pot is on. 1 hour on a wider heat, 1 hour on the smaller heat.
It’s also customary to change the position of the pot while it’s on the stove, the center shouldn’t be always on the heat. 15min the right side, 15mins the left side 🙂
Tahdig will be ready after 1 hour. But it will have a pale color and probably will be thin. It’s nice to serve it with saffron rice.
The time is very important so here is the result of my various attempts 😉
4 hours tahdig. I forgot to take a picture from this one!
I’ll be happy to hear your experiences in making tahdig :))
Here are some recipes that goes well with tahdig: Ghormeh sabzi (stew of herbs), Khoresht Bademjan (eggplant stew), baghali ghatogh (stew of beans and dill), fesenjan (stew of pomegranate and walnuts).
Noosh e jan!