Monday, March 18, 2013

Persian Rice with a Golden Crust

This dish is called tah-dig, meaning crunchy bottom (or close to it).  It's a memorable dish, so different from run of the mill rice, and oh so good!  This is an easy version.   Serve it with Persian chicken  for an authentic Persian meal.

2     litres water
1     tbsp salt
1 1/2 cups long-grain rice (not converted; preferably basmati or jasmine)
1    tbsp plain yogourt
3    tbsp unsalted butter
1    tbsp grapeseed oil (or other light cooking oil)
1    cup almond, sliced, toasted lightly


In a large saucepan bring water with salt to a boil. Add rice and boil 10 minutes. In a colander drain rice and rinse under warm water.

In a 2- to 3-quart nonstick saucepan melt butter. Spoon rice over butter, layering in the almonds and cover pan with a kitchen towel and a heavy lid. Fold edges of towel up over lid and cook rice over moderately low heat until tender and a crust forms on bottom, 30 to 35 minutes.

Let the pan sit for approximately one hour to loosen the bottom crust from the pan.  Invert onto a serving plate- if all goes well the crust will be crispy and come out in one piece.   

You could layer in lightly browned, thinly sliced onions.  Or, add raisins, dried apricots...

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