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Khoresht-e Alu Morgh – Persian Chicken and Plum Stew with Saffron Tahdig

Persian Rice (Chelo)with crispy crust Tahdig

Course Rice Cooker Recipes, rice dishes, Rice Recipe
Cuisine iranian food, Persian Food
Keyword Persian Rice (Chelo)with crispy crust Tahdig
Prep Time 10 minutes
Cook Time 1 hour
Servings 6 people
Author Labsalliebe

Ingredients

INGREDIENTS FOR THE PERSIAN RICE WITH CRISPY CRUST (TAHDIG)

  • 500 g persian or basmati rice (2½ cups)
  • ½ tsp saffron threads
  • 1 tsp sugar
  • 50 ml water (1/5 cup) or 3 tbsp
  • 3 tbsp butter
  • 1 tbsp oil
  • a few slices lavash bread
  • salt

Instructions

HOW TO COOK PERSIAN RICE (CHELO)

  1. Wash the rice in a bowl.

  2. Pour off the water, add fresh water, and repeat until the water runs clear.

  3. Cover the rice with fresh water, about 2 cm (1 inch) above the rice.
  4. Stir in 1 tsp salt and soak for about 30 minutes. This gives you long, slender grains.
  5. Bring 2 to 3 liters (2 to 3 quarts) of water to a boil, then add 1 tbsp salt.

  6. Drain the soaked rice, add it to the boiling water, and cook over medium heat for about 6 minutes. The rice should stay al dente.

  7. Drain it in a sieve.

HOW TO INFUSE SAFFRON

  1. Grind the saffron threads with 1 tsp sugar in a mortar until fine.
  2. Pour a little boiling water over the powder.
  3. Cover the mortar with a small saucer so the aroma stays in.

HOW TO MAKE THE CRISPY CRUST TAHDIG

  1. Use a rice cooker, or place a non-stick pot on the stove.
  2. Add the oil, butter and 80 ml (⅓ cup) water, and heat it.
  3. Stir in half of the saffron essence until the liquid turns a lovely golden yellow.
  4. When it starts to bubble, cover the bottom of the pot with lavash bread. Let it climb a little up the sides.

FINISH THE RICE

  1. Spoon the rice over the bread and pile it into a loose mound in the center.
  2. Poke 8 small holes into the rice with the handle of a wooden spoon so the steam can circulate.
  3. Many Persians dot the rice with butter at this point. I usually skip it to keep the rice a bit lighter, and it still tastes amazing. Fat carries flavor, though, so add a few butter flakes if you like.
  4. Wrap the lid in a clean kitchen towel and set it firmly on the pot. The towel catches the steam and keeps the rice dry. (With a rice cooker, you can skip this.)

  5. Turn the heat to its lowest setting and leave the lid alone. This is how the crust turns golden and crisp.

  6. After about 60 minutes, the rice is ready.

FLIP THE RICE

  1. Fill your sink with about 5 cm (2 inches) of cold water and dip the base of the covered pot in it for a few seconds. This loosens the tahdig from the bottom. Skip if prepared in a rice cooker.
  2. Lift off the lid and drizzle the rest of the saffron essence over the rice.

  3. Place a large plate upside down on top of the pot (the plate should be wider than the pot, or the rice will land on your counter).

  4. Flip it all in one swift move.

Recipe Notes

And there it is: a beautiful golden rice cake on your plate. Give yourself a big pat on the back. Pat, pat. You did it!