Tahdig
Tahdig is the crispy crust of Polow or Chelow. For cooking Tahdig, you need to fry the ingredient you chose as the crust with oil under the rice.
Print
Pin
Servings: 4 people
Calories: 423kcal
Cost: $7
Ingredients
- 4 cup Persian or basmati rice
- 1 tablespoon oil
- 1 tablespoon liquid saffron and one of the following components
- 1 lavash bread or sangak
- 2 small potatoes sliced in thin circles
Instructions
- Prepare the rice to cook the Chelow or Polow.
- After the rice is boiled and rinsed and it’s ready to be pout in a pot.
- Pour the oil in the pot.
- Pour the saffron.
- Place the crust you have chosen.
- Pout the rice on the crust.
- Wrap the lid of the pot with a cloth or tissue.
- Cook it for 1 hour on low or medium heat.
- Extract Tahdig after you served the rice.
Notes
Uniqop’s advice:
- Try to cook your rice on a low heat to avoid crust burning. Because it is a thin layer of vegetable or bread, it can burn quickly.
- The bottom of the pot should be completely dry before pouring the oil. Otherwise, you cannot get a crispy crust.
- The crust is not served in official parties.
- You can use the potato crust in Macaroni(Persian style spaghetti) as well.
Nutrition
Calories: 423kcal