Number Of Ingredients 10 Steps:
Mix the saffron into 1 cup very warm (but not hot) water. Let sit for at least 10 minutes to let the saffron release all of its flavor. In a sieve, rinse the rice under cool running water until the water almost runs clear. In a large pot, combine 8 cups of water and the salt (this is your one shot to season the rice itself). Bring to a boil over medium-high heat. Add the rice and cook until al dente, 5 to 6 minutes. Drain the rice. In a medium bowl, combine 1 cup of the cooked rice, the yogurt, grapeseed oil, and 2 tbsp of the saffron water. Mix thoroughly. Spread the rice-yogurt mixture evenly on the bottom of a 10-inch lidded nonstick pot. Sprinkle 1 cup of the remaining cooked rice on top, followed by 2 tablespoons of the dried cherries, a pinch of orange zest, and a pinch of cinnamon. Add another layer of rice and repeat with the cherries, orange zest, and cinnamon, reserving a couple tbsp of the cherries for garnish. As you go about layering, the rice will start to dome and look “pointy” in the middle–that’s okay! Keep it that way. Finish by dotting the top with the butter and pour the rest of the saffron water all over the top. Wrap the lid in a kitchen towel and secure it around the handle with a rubber band. Cover the pot and cook over low heat, 25 to 30 minutes or until the rice around the edges is golden and crispy; it’s okay to peek under the lid! (See note #2) Be sure not to burn the bottom layer of the rice, though you do want a nice crust in the bottom. Remove the lid, invert a large serving plate over the pot, and carefully flip them over together. No worries if it sticks, just scrape it out and run with it! Sprinkle the tahdig with the reserved dried cherries and pistachios and serve right away.
Time 2h20m Yield 8 servings Number Of Ingredients 5 Steps:
Place the rice in a large bowl and cover with cold water. Swish the water a couple times with your hands, then rinse the rice in a large mesh sieve or colander with small drainage holes. Repeat the process until the water runs clear. Put the rice back in the bowl and cover with 3 cups cold water along with 1 tablespoon salt; give it a couple of stirs. Let soak 1 hour. Add 8 cups water and the remaining 3 tablespoons salt to a large saucepot and bring to a boil. Drain the rice and add it to the boiling water, giving a stir. Let cook until the water begins to bubble again, about 3 minutes. Check the rice: It should be al dente (soft on the outside with a slight bite in the center). If still not al dente, cook 1 to 2 minutes more. Drain the rice and rinse briefly with warm water. Taste the rice: If it seems too salty, rinse it again. Set the rice aside in the sieve. Stir the saffron and 3 tablespoons hot water together in a small cup. Place a 6-quart nonstick pot over medium-high heat. Add the ghee and half of the saffron water. Swirl to melt and completely coat the bottom and slightly up the sides of the pot. When the ghee begins to sizzle, add enough rice to coat the bottom of the pot evenly, about 1 1/2 inches high. Press down gently but firmly with a spatula or a measuring cup to compact the rice and press about 2 inches up the sides to form a crust. Gently spoon the remaining rice over the top, forming a small mound in the center. Using the handle of a wooden spoon, make 6 deep holes to vent steam down into the rice, stopping before hitting the bottom of the pot. Cover the pot with the lid and cook for about 10 minutes (you will see steam coming from underneath the lid). Whisk the melted butter together with the remaining saffron water. Remove the lid from the pot, being careful not to drip condensation back into the pot. Turn the heat to low. Wrap the lid with a clean kitchen towel, securing at the top to keep loose ends away from the fire. Drizzle the saffron butter into the rice. Cover with the lid and continue to cook, rotating the pot every so often for even browning, until the crust is deeply golden brown, about 30 minutes. Remove from the heat and remove the lid. Let stand 5 minutes, then check that the bottom is detached from the pot with an offset spatula, loosening it gently if necessary. Place a platter over the top of the pot, using kitchen towels to hold the sides, and in one quick motion, invert the pot and the rice onto the platter. Serve immediately.
Time 45m Yield 8 Number Of Ingredients 4 Steps:
Gather the ingredients. Combine rice and water in a saucepan and bring to a boil. Reduce heat to medium-low, add salt and stir. Cover pot and allow to simmer for 20 minutes or until rice is tender. In a large skillet or saute pan , heat olive oil on medium heat. Be sure to coat sides and bottom of the pan. Add cooked rice and “mash” it with a spoon to compact it, ensuring it is evenly spread throughout pan. Cover and cook for about 15 to 20 minutes on medium heat or until you hear it crack and sizzle. Once rice is done, remove lid and carefully flip rice over onto a serving dish, so crusted rice is now on the top. The rice should have a thick layer of brown, crispy rice.
Time 2h Yield 6 to 8 servings Number Of Ingredients 6 Steps:
Place the rice in a large bowl and cover with water. Swirl the rice around to release some starch, then drain the bowl and fill again. Repeat several times, until water runs clear, then cover with ample water again and add 1 tablespoon salt. Let soak for 30 minutes. In the meantime, fill a large soup or stockpot with 6 quarts water. Cover and bring to a boil. Add 7 tablespoons salt (the water should be very salty) and stir to dissolve. Use a small mortar and pestle to grind the saffron into a fine powder with a pinch of salt. Set aside. Use a large fine-mesh sieve or colander to drain the rice well. Add rice to the pot and stir gently, then return sieve to the sink. Cook rice, checking the grains frequently for doneness. When the rice breaks easily between your fingers when pressed but is not so soft that it falls apart, it’s done. Most Persian or Indian basmati rice will take about 7 to 8 minutes to reach this point, but different brands will cook differently, so keep a closer eye on the rice than on the clock. Working quickly, drain rice into the sieve and rinse with cold water until cool to remove excess starch and keep rice from overcooking. Taste the rice and adjust seasoning with salt as needed. Let the rice continue to drain. Use the lid of an 8-inch or 9-inch nonstick pot or cast-iron Dutch oven as a guide to trim the lavash bread into a slightly larger circle. It’s fine to use more than one piece of bread and patch things as needed. Alternatively, use a tortilla, which needs no trimming. Place the pot over medium heat and add the oil. Carefully lay bread atop the oil and cook until it starts sizzling and turns a light golden color, about 30 seconds. Use tongs to flip bread and let it sizzle for another 30 seconds before adding the rice. Use a spatula to gently spread the rice evenly across the pot. Use the handle of the spatula to poke 6 to 8 holes in the rice down to the bread - this will encourage steam to escape from the bottom of the pot and yield a crisp crust. In a small saucepan set over low, heat the butter and the prepared saffron until butter melts. Drizzle over the rice. Wrap the lid of the rice pot with a clean dish towel, using the corners of the towel to tie a knot atop the handle. Cover the pot with the lid - the cloth should not touch the rice, but rather absorb steam as the rice cooks to keep it from getting soggy. Reduce the flame to medium-low (or low, if using cast-iron) and cook for about 48 minutes, rotating the pot a quarter turn every 12 minutes or so to ensure an evenly golden tahdig (add 12 more minutes for cast-iron). The rice will be done when the grains are elongated and dry and the edges of the crust turn a light golden brown. To serve, place a large platter or plate over the pot, gather your courage, praise your ancestors and flip the rice. It should drop onto the plate in one piece. Serve immediately. If not serving immediately, remove the tahdig to a separate platter to keep it from getting soggy as the rice continues to release steam.
Time 45m Yield 6 Number Of Ingredients 4 Steps:
Rinse and drain rice 2 times. Bring a large pot of water to a boil. Add rice and salt; cook for 6 minutes. Drain in a colander. Rinse rice and drain again. Put oil in the bottom of the pot and place potato slices in a single layer over top. Pour cooked rice on top of potato slices, cover, and cook over low heat until rice and potatoes are tender, 20 to 30 minutes. Invert carefully onto a serving plate so sliced potatoes are on top of rice.
Time 40m Yield 6 Number Of Ingredients 7 Steps:
Grind saffron threads with sugar in a mortar and pestle. Transfer to a bowl and dissolve in boiling water. Set aside to soak. Wash starch from the rice by rinsing it in a nonstick 4-quart pot. Rinse 3 or 4 times in lukewarm water until water runs clear. Fill the pot 3/4 full with cold water, covering the rice. Bring to a boil. Add olive oil and cook until rice is soft on the outside and still crunchy in the middle, 10 to 15 minutes. Drain rice and rinse with cool water. Set aside. Rinse any excess rice starch out of the pot. Melt butter in the clean, dry pot. Mound rice over the butter; add enough water to reach 1/3 of the height of the rice. Sprinkle salt over the rice. Wrap the lid with a kitchen towel and cover the pot to seal tightly. Simmer over medium heat until all water is absorbed and a crispy crust starts to form on the bottom, about 10 minutes. Fluff the rice with a fork while turning it out on a plate. Measure 1 cup rice and mix with the saffron water. Scatter saffron rice over plain rice. Detach the layer of crust, or ’tahdig’, from the bottom of the pot and serve in a separate dish as a special treat.
Time 50m Yield 6-8 serving(s) Number Of Ingredients 5 Steps:
Start the 2 quarts water and salt boiling in large stock pot or dutch oven. Rinse rice until water runs clear (or as close to clear as you can get it). Add rice to boiling water, boil about 10 minutes or until rice is about half cooked. Drain rice in colander, reserve. In stock pot or dutch oven, pour about 1/4 cup melted butter on bottom, tilt to cover 2 inches up sides. Pour the half-cooked rice into the pot, try to make a nice mound in the middle, and avoid the sides as much as possible. With the end of a wooden spoon, make holes in the mound of rice (5 or 6 places) evenly around. Pour the remaining melted butter onto the rice, and drizzle 1/4 Cup of the extra water into the holes you made. Cover pot with kitchen towel to absorb the steam, place pot lid on towel. Cook on very low heat, checking after about 15 minutes. If the rice is browning too fast, add the remaining extra water a little bit at a time. Cook rice until it’s done, about 30 minutes. Try not to check it too often, as it needs to steam.
Time 1h15m Yield 9 servings Number Of Ingredients 7 Steps:
Put the rice in a large bowl and fill with water. Stir, and drain. Repeat 2 more times. Place the rice in a 4-quart pot and add enough water to cover the rice by 1 inch. Stir in the salt. Place over high heat. Bring to a boil, reduce heat to medium and cook, uncovered, for 10 minutes. In a strainer, rinse rice completely under cold running water. Meanwhile, melt 1 tablespoon of the butter with the saffron and 3 tablespoons of water, in a small pan. Remove 1 cup of the rice to a bowl and stir in the yogurt and 1/4 teaspoon of the saffron butter mixture. Put the remaining butter and oil in a 3- or 4-quart pot over medium low heat. When the butter is melted, add the yogurt rice and spread evenly on the bottom of the pot. Spoon in the rest of the rice. With a rubber spatula, carefully push the rice away from the sides of the pot, scraping it up into a mound. In the center of the mound, pierce 3 vent holes about an inch apart, with a knife. Pour the remaining saffron-butter mixture over the rice and cover with a clean, dry dishcloth and the pot cover. Cook on medium low for 40 minutes. Dip the bottom of the pot in a tub of cold water. Spoon the rice into a serving bowl, leaving the crusty portions in the pot. Then with a metal spatula, scrape the crust out and place on top of the rice. And serve sprinkled with sumac.
