Rice - that tastes amazing
Discussion
Not the claggy rice that some eat but this is rather special.
One big nonstick saucepan
American long grain (the rice needs to be a tough variety the chinese or jasmine types won't survive the steaming part)
Saffron
salt
Decent sized saucepan
Prepare the saffron. Ideally a mortar and pestle. Take about a dozen fronds and add to the M&P and add a quarter of a spoon of white sugar. Grind till dust. Scrape out into a cup and add half a cup of boiling water. Leave to cool for 30 minutes
Cook the rice in the pan with a lot of water. Add a small amout of salt to the boiling water and cook until almost cooked (Almost means the rice should be firm but not uncooked)
Tip into a collinder and wash in cold water until completely cold
drain as much water as you can
Wash and dry the pan and then..
Add some oil to the bottom of the pan - enough to make the bottom wet (when you tilt the pan a little oil should move around - not slop about, that would be too much)
Heat the oil until hot
take the drained rice and spoon into the pan very lightly. Don't move it around the bottom of the pan, whereever it lands, leave it.
Gently add all the rice and then level off. You should be able to hear the rice crackling away.
Put the lid on the pan and wait for the rice to start steaming
When it has started steaming remove the lid and pour the saffron mix in a circle around the rice - but don't touch the rice.
Put the lid back on the pan. BUT before replacing the lid place a clean tea-towel on the inside of the lid and pull the corners up to tie over the top of the pan lid on the outside (to trap the steam and stop the rice becoming soggy)
Leave the rice on a gentle simmer for 30 minutes - don't take the lid off. Be patient.
Now here's the fun bit..and for this you will need to be careful.
When you are ready take out the largest serving plate you have got. Remove the lid, place the serving plate over the top of the pan and then VERY CAREFULLY invert the pan. You will hear the rice fall with a thud onto the serving plate. Be quick in inverting and put the plate down ASAP as it will get very hot in a matter of moments. (With practice you will be able to do all of this in one quick move). Before removing the pan keep your head our of the way because steam will escape and you will burn your hands or face if not careful.
When the rice comes out of the pan it will come out with a crust. If you have done it long enough and with enough oil it will be a golden caramel colour and will be crunchy and taste fantastic. And when you cut into it, some of the rice will be streaked with saffron and will taste wonderful.
This is the Iranian way to cook rice and believe me, in Iran rice matters...
This dish is ideally served with a stew or something with a gravy/sauce that can soak into the crust.
It may seem like a lot of effort, but it really is worth it.
One big nonstick saucepan
American long grain (the rice needs to be a tough variety the chinese or jasmine types won't survive the steaming part)
Saffron
salt
Decent sized saucepan
Prepare the saffron. Ideally a mortar and pestle. Take about a dozen fronds and add to the M&P and add a quarter of a spoon of white sugar. Grind till dust. Scrape out into a cup and add half a cup of boiling water. Leave to cool for 30 minutes
Cook the rice in the pan with a lot of water. Add a small amout of salt to the boiling water and cook until almost cooked (Almost means the rice should be firm but not uncooked)
Tip into a collinder and wash in cold water until completely cold
drain as much water as you can
Wash and dry the pan and then..
Add some oil to the bottom of the pan - enough to make the bottom wet (when you tilt the pan a little oil should move around - not slop about, that would be too much)
Heat the oil until hot
take the drained rice and spoon into the pan very lightly. Don't move it around the bottom of the pan, whereever it lands, leave it.
Gently add all the rice and then level off. You should be able to hear the rice crackling away.
Put the lid on the pan and wait for the rice to start steaming
When it has started steaming remove the lid and pour the saffron mix in a circle around the rice - but don't touch the rice.
Put the lid back on the pan. BUT before replacing the lid place a clean tea-towel on the inside of the lid and pull the corners up to tie over the top of the pan lid on the outside (to trap the steam and stop the rice becoming soggy)
Leave the rice on a gentle simmer for 30 minutes - don't take the lid off. Be patient.
Now here's the fun bit..and for this you will need to be careful.
When you are ready take out the largest serving plate you have got. Remove the lid, place the serving plate over the top of the pan and then VERY CAREFULLY invert the pan. You will hear the rice fall with a thud onto the serving plate. Be quick in inverting and put the plate down ASAP as it will get very hot in a matter of moments. (With practice you will be able to do all of this in one quick move). Before removing the pan keep your head our of the way because steam will escape and you will burn your hands or face if not careful.
When the rice comes out of the pan it will come out with a crust. If you have done it long enough and with enough oil it will be a golden caramel colour and will be crunchy and taste fantastic. And when you cut into it, some of the rice will be streaked with saffron and will taste wonderful.
This is the Iranian way to cook rice and believe me, in Iran rice matters...
This dish is ideally served with a stew or something with a gravy/sauce that can soak into the crust.
It may seem like a lot of effort, but it really is worth it.
sounds great 
Thought about this at the weekend. Made it with Pillau rice (washed and soaked overnight), and butter instead of oil.
The topped with with some BBQed merguez sausages, BBQed cherry toms and some harrisa yogurt.
Took no tmie at all, and was so nice. The rice is good enough to eat on its own with just some Yogurt.
The topped with with some BBQed merguez sausages, BBQed cherry toms and some harrisa yogurt.
Took no tmie at all, and was so nice. The rice is good enough to eat on its own with just some Yogurt.
Noger said:
I was going to get all foodnerd and point out that the Tadig is the crispy bit on the bottom, not the dish itself (which is chello/chillau ISTR) but have then noticed I called Basmati Pillau by mistake.
Tadig is the crispy bit but common parlance in Farsi leads the entire rice dish to be called Tadig as when done properly the entire rice is encased in a crispy shell.The joys of Iranian relatives!
PS Great with the addition of sabsi (iranian herb, not sure if its called something else over here) or if you're feeling posh apricots and fried onions - which is glorious when served with something like a Fessinjhal or even a Lamb Tajin.
Ah, it all makes sense now.
We sometimes do Tadig with Gorhme (?) Sabzi, using garlic chives and parsley. Should have fresh fenugreek leaves, but have failed to source any even in Persian delis. And the chicken/yog/barberry dish whose name escapes me at the moment.
Cannot understand why Persian food is so rarely mentioned, it is fantastic. We had quite a few of Iranians turn up at our boarding school in 1979 (can't think why
) - so met some good friends. They used to get the local Taxi firms to drive to London to bring food back. So got my taste of Iranian food very early.
We sometimes do Tadig with Gorhme (?) Sabzi, using garlic chives and parsley. Should have fresh fenugreek leaves, but have failed to source any even in Persian delis. And the chicken/yog/barberry dish whose name escapes me at the moment.
Cannot understand why Persian food is so rarely mentioned, it is fantastic. We had quite a few of Iranians turn up at our boarding school in 1979 (can't think why
) - so met some good friends. They used to get the local Taxi firms to drive to London to bring food back. So got my taste of Iranian food very early.Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff