Ingredients with Measurements:
- 2 cups of basmati rice
- 4 cups of water
- 1/2 cup of vegetable oil
- 2 large onions, thinly sliced
- 1 tsp of salt
- 1/2 tsp of black pepper
Special equipment needed:
- Non-stick pot with a tight-fitting lid
- Large skillet
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
2. In a non-stick pot, bring 4 cups of water to a boil. Add the soaked rice and 1 tsp of salt. Stir and bring to a boil again. Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20 minutes.
3. In the meantime, heat 1/2 cup of vegetable oil in a large skillet over medium-high heat. Add the thinly sliced onions and cook for 10-15 minutes, stirring occasionally, until the onions are caramelized and golden brown. Season with 1/2 tsp of black pepper.
4. Once the rice is cooked, remove the pot from the heat and let it rest for 5 minutes. Then, use a spatula to gently loosen the rice from the bottom of the pot.
5. Invert the pot onto a serving platter to reveal the crispy tahdig (crust) on top and the fluffy rice underneath.
6. Serve the tahdig with the caramelized onions on top.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes for the rice, 15 minutes for the onions
Temperature:
- Medium-high heat for the onions
- Low heat for the rice
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 410
- Fat: 22g
- Carbohydrates: 49g
- Protein: 4g
- Fiber: 2g
Substitutions for ingredients:
- You can use any type of long-grain rice instead of basmati rice.
- You can use any type of oil instead of vegetable oil.
Variations:
- You can add saffron or turmeric to the rice for a golden color and a fragrant flavor.
- You can add raisins, dried cranberries, or chopped nuts to the caramelized onions for a sweet and crunchy topping.
Tips and tricks:
- Make sure to use a non-stick pot to prevent the rice from sticking to the bottom.
- To make the tahdig extra crispy, you can add a layer of lavash bread or thinly sliced potatoes to the bottom of the pot before adding the rice.
- To prevent the tahdig from getting soggy, cover the pot with a clean kitchen towel before putting the lid on.
Storage instructions:
- Store any leftover rice and onions separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the rice, place it in a microwave-safe dish, cover with a damp paper towel, and microwave for 1-2 minutes until heated through.
Presentation ideas:
- Serve the tahdig on a large platter and garnish with fresh herbs, such as parsley, cilantro, or mint.
Garnishes:
- Fresh herbs, such as parsley, cilantro, or mint
Pairings:
- This dish pairs well with grilled meats, such as chicken, beef, or lamb.
Suggested side dishes:
- A simple salad of chopped tomatoes, cucumbers, and onions dressed with lemon juice and olive oil.
Troubleshooting advice:
- If the rice is too dry, add a few tablespoons of water and gently stir.
- If the tahdig sticks to the bottom of the pot, use a spatula to gently loosen it and invert the pot again.
Food safety advice:
- Make sure to cook the rice and onions to a safe temperature of 165°F to prevent foodborne illness.
Food history:
- Tahdig is a popular Persian dish that translates to "bottom of the pot." It is traditionally made with rice, potatoes, or bread that forms a crispy crust at the bottom of the pot.
Flavor profiles:
- This dish has a savory and slightly sweet flavor from the caramelized onions and a crispy texture from the tahdig.
Serving suggestions:
- Serve the tahdig as a main dish or as a side dish with other Persian dishes, such as kebabs, stews, or salads.
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Region: Iranian
Taste: Savory, Tangy, Sweet, Caramelized, Oniony