Ingredients with Measurements:
- 2 cups of basmati rice
- 4 cups of water
- 1/2 cup of vegetable oil
- 1/2 cup of sliced mushrooms
- 1/4 cup of chopped parsley
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped dill
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
Special equipment needed:
- A non-stick pot with a tight-fitting lid
- A spatula
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear.
2. In a non-stick pot, add the rice and 4 cups of water. Bring to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
3. Cook the rice for 20 minutes, then turn off the heat and let it sit for 10 minutes.
4. In a separate pan, heat the vegetable oil over medium heat.
5. Add the sliced mushrooms and sauté for 5 minutes until they are golden brown.
6. Add the chopped parsley, cilantro, and dill to the mushrooms and sauté for another 2 minutes.
7. Mix the mushroom and herb mixture with the cooked rice.
8. Sprinkle salt and black pepper over the rice mixture and mix well.
9. Place the pot back on the stove over medium heat and cook for 10 minutes until the bottom of the rice is crispy and golden brown.
10. Use a spatula to carefully remove the tahdig (crispy rice) from the pot and serve it on a separate plate.
11. Serve the mushroom and herb rice on a separate plate.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 420
Fat per serving: 23g
Carbohydrates per serving: 47g
Protein per serving: 5g
Substitutions for ingredients:
- You can use any type of mushrooms instead of sliced mushrooms.
- You can use any combination of herbs that you like.
Variations:
- You can add saffron to the rice for a more fragrant and colorful dish.
- You can add diced onions to the mushroom and herb mixture for extra flavor.
Tips and tricks:
- Make sure to use a non-stick pot to prevent the rice from sticking to the bottom.
- Use a spatula to carefully remove the tahdig from the pot to avoid breaking it.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the rice in a microwave-safe dish and microwave for 2-3 minutes until heated through.
Presentation ideas:
- Serve the tahdig on a separate plate to showcase its crispy texture.
- Garnish the mushroom and herb rice with extra herbs for a pop of color.
Garnishes:
- Chopped herbs
- Sliced lemon
Pairings:
- Grilled chicken
- Roasted vegetables
Suggested side dishes:
- Greek salad
- Hummus and pita bread
Troubleshooting advice:
- If the rice is too dry, add a splash of water and mix well.
- If the tahdig is not crispy enough, cook it for a few more minutes over medium heat.
Food safety advice:
- Make sure to wash your hands and all cooking utensils before and after handling food.
Food history:
- Tahdig is a Persian dish that translates to "bottom of the pot" and is traditionally made with rice, potatoes, or bread.
Flavor profiles:
- The mushroom and herb rice is savory and fragrant, with a crispy tahdig that adds texture to the dish.
Serving suggestions:
- Serve the dish family-style and let everyone help themselves to the mushroom and herb rice and tahdig.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Iranian