Super Simple CRISPY RICE! (Tahdig)

Today is all about CRISPY RICE!!! Though many cultures have a version of crispy rice, this recipe and technique is largely borrowed from Persian Tahdig (“tah-deeg”). There are many ways to make this dish, I’ve tried a bunch of techniques and I’ve found this one to be the best through trial and error. Use the best quality basmati rice you can get your hands on for this - extra puntos if you purchase from a Middle-Eastern grocery store.

Tahdig, or many versions of it, have become a go-to dish of mine over the past couple years. I sound like I work for a corny cooking mag when I say this, but this dish really is sure to “wow” your dinner guests - there’s something magical about flipping over the rice and unveiling it to a crowd. Just writing this has my legs quivering in excitement. I need help, I’m aware. As per usual, let me know if any of you decide to make this and tag me on social if you do. 🤘🏻Adam

Yield: 4-6 servings

Print

Crispy Rice (Iranian Tahdig)

Ingredients

O.G. Persian Tahdig

• 6 cups Cooked Basmati Rice
• 2 Tbsp Unsalted Butter
• 3 Tbsp Neutral Oil
• 1/2 cup Plain Whole Milk Yogurt
• Kosher Salt, to taste

Southeast Asian Crispy Rice

• 6 cups Cooked Basmati Rice
• 2 Tbsp Unsalted Butter
• 3 Tbsp Neutral Oil
• 1/3 cup Plain Whole Milk Yogurt
• 2 Tbsp Full-Fat Coconut Milk
• Kosher Salt, to taste

Optional Garnish...

• 2 Scallions, sliced
• 1/2 cup Peanuts, chopped
• 2 tsp Toasted Sesame Seeds
• 1/2 tsp Lime Zest
• Drizzle of Chili Oil
• Pinch of Garlic Chips, optional

Instructions

1. Start by rinsing the rice until the water runs clear, which might take four to five times. This step helps remove any surface starch from the rice grains that could make the rice gummy and smushy.
2. Cook the rice using the pasta cooking method. Fill the pot up with enough water to cover the rice by two inches or so, season the water with salt, and bring it up to a boil. The rice should be cooked until al dente. Strain the cooked rice, rinse with cold water, and set aside for ten minutes to drain.
3. Once drained, transfer the rice to a large mixing bowl. Take 2-3 cups of the cooked rice into another smaller mixing bowl, mix it with yogurt, and set it aside. Use full fat whole milk yogurt for this step.
4. Bloom the saffron in a couple tablespoons of warm water to help spread around its flavor and give the rice color. Pour the saffron water onto the rice and mix it around until the rice becomes golden in color.
5. Tie a Kitchen Towel Around the Lid. This helps wick away any excess moisture that could stop the rice from crisping up.
6. Place an empty pot over medium heat, add in your butter and oil. Once the fat is melted, scoop in the yogurt rice and spread it around the bottom of the pot until you can't see the bottom of the pot. Cook the yogurt rice in the fat for three to five minutes.
7. After a few minutes, pile on the rest of the saffron rice. Create an upward slope with the peak in the middle of the pot and with the handle of the spoon, dig in five to six little holes. This will help the steam escape and in theory give crispy rice.
8. Reduce the heat to low, cover with the lid and let the rice cook for 30 to 45 minutes. Shift and rotate the rice every five to ten minutes to make sure the bottom is getting even heat.
9. To plate the rice, remove the lid, invert the pot onto a plate or tray that's larger than the circumference of the pot, and remove the pot to unveil the crispy rice.
10. Customize the Dish: At this point, you can customize the dish by adding various ingredients such as garlic, green onions, short ribs, fish sauce, chili oil, coconut cream, and others based on your preference. You can also make garlic chips by frying sliced garlic in oil, which can be used as a topping for the rice.

Adam's Notes

• Remember, the times mentioned may vary depending on the pot, stove, and many other factors. Always ensure to listen for the specific sound mentioned in the transcript to know when your rice is done.