Tahdig
Persian crispy saffron rice (Netflix, Salt, Fat, Acid, Heat). Iran / Persia.
Ingredients
| 2 cups | 480 ml | basmati rice |
| 4 чаши | water | |
| 4 tablespoons | 60 ml | kosher salt |
| 1/4 teaspoon | 1.3 ml | crushed saffron threads |
| 3 tablespoons | 45 ml | ghee or high-heat oil (or coconut oil) |
| 2 tablespoons | 30 ml | unsalted butter, melted |
| 1 teaspoon | 5 ml | freshly ground Simply Organic Black Pepper |
| 1 teaspoon | 5 ml | Simply Organic Ground Coriander |
| 1/2 teaspoon | 2.5 ml | Simply Organic Ground Cinnamon |
| 1/4 teaspoon | 1.3 ml | Simply Organic Ground Cardamom |
| 1/8 teaspoon | 0.6 ml | Simply Organic Spanish Saffron, ground |
Instructions
STEP 1 — In a large bowl, cover rice with cold water and 1 tablespoon salt. Soak for 1 hour, then drain.
STEP 2 — Meanwhile, in a medium saucepan, combine pitted cherries with sugar, black pepper, coriander, cinnamon, cardamom and ½ tablespoon salt over medium-high heat and bring to a simmer. Cook until the sugar is dissolved and the cherries are tender, about 12 minutes. Strain, then return any liquid back to the pan and simmer until thickened, 4-5 minutes more. Pour the thickened juices over the cherries and toss.
STEP 3 — Combine ¼ cup boiling water and saffron in a medium bowl. Whisk in ½ tablespoon salt and ¼ cup oil.
STEP 4 — Bring a large pot of water to a boil. Season with remaining 1 tablespoon salt. Boil rice until slightly tender but still not fully cooked, 5 minutes; drain.
STEP 5 — Grease a 10-inch non-stick pot with remaining ¼ cup oil. In a medium bowl, gently stir 3 cups boiled rice with half of the saffron mixture until coated. Line the bottom with the coated rice. In another bowl, toss remaining rice gently with the cherry mixture. Add over the bottom layer of rice, then drizzle remaining saffron oil on top.
STEP 6 — Wrap a towel around pot lid and cover. Place over medium-high heat until you begin to hear rice sizzling, 4-5 minutes. Reduce heat to low and continue to cook until golden brown, 15-20 minutes; remove from heat. Place a platter over pot and invert so crispy rice is on top, then serve.
May be sprinkled with sumac and pomegranate seeds or cranberries.