Persian steamed rice with Saffron crust

Persian (Iranian) rice gets steamed with the most scrumptious, crunchy and golden crust that is called ‘ tahdig ته دیگ ’ meaning bottom of the pot in Farsi language. Rice is polo in Farsi

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So if you want to have a crispy, golden crust of rice that formed at the bottom of pot by frying parboiled rice, try and make this recipe.

Important step in cooking Iranian rice is washing 2-3 times the rice. Other tip: traditionally Persians use a padded lid (damkoni) to cover the rice pot to prevent steam from escaping during cooking the rice. If you have not damkoni very easily you can wrap a dish towel over the lid of a the pot and that’s it (dmakoni دمکنی).So lets get started:

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Ingredients

4 cups Persian dry rice or Basmati rice

½ cup oil

¼ cup water

1tbsp Saffron water

Salt

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Method

Wash the rice with cold water and drain it. Repeat it 2-3 times until the water looks clear. Basically by this way, we remove starch from the rice. Then, soak the rice in salted fresh cold water for 1 hour before cooking.

In a non-stick pot, bring 12 cups of water to a boil, drain salted water and pour the rice into the boiling water. Lets cook for 10 minutes.

Using a colander, drain the parboiled rice and rinse with cold water.

In a bowl combine ½ cup of vegetable oil , ¼ cup water and saffron water with 3 spatulas of parboiled rice (about 2 cups rice) and stirring well.

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Cover the bottom of the pot with Saffron rice and pile up the rest of the rice on the top and shaping the rice into a pyramid.

Cover the pot with a lid and cook over medium to low heat for 30-40 minutes to form a golden crust.

Once rice is ready, hold serving platter over the uncovered pot and unmolding the rice into the platter. Voila you have such a lovely golden crust rice.

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پلو ایرانی با ته دیگ زعفرانی

برای تهیه ی پلو به سبک ایرانی باید آن را دم کرد و معمولن برنج پلویی همراه با ته دیگ سیب زمینی – نان یا برنج خواهد بود. ته دیگی که معمولن برای داشتن آن سر سفره کار به جنگ میکشد _شوخی کردم

به صورت سنتی زمان دم کردن پلو در قابلمه با وسیله‌ای به نام «دمکنی» پوشانده میشه و شاید امروزه زیاداستفاده نشه ولی میتوان با پیچیدن در قابلمه توسط یک دستمال آشپزخانه یک دمکنی درست کرد . کار دمکنی جلوگیری از خارج شدن بخاری هست که در طی مراحل پخت داخل قابلمه وجود داره.

مواد اولیه

چهار پیمانه برنج

نصف پیمانه روغن مایع

یک چهارم پیمانه آب

یک ق غ آب زعفران

یک ق غ روغن مایع اضافی

نمک

طرز تهیه

برنج رادو سه بار شسته و داخل ظرفی با آب نمک برای یکساعت قرار دهید

دریک قابلمه ی تفلون یا نجسب دوازده پیمانه آب را بجوش آورده واب نمک برنج را دور ریخته و سپس برنج را داخل آبجوش ریخته تا برای ده دقیقه نیم پز شودو سپس برنج را از روی حرارت برداشنه و داخل ابکش می ریزیم. .

داخل یک‌کاسه یک چهارم پیمانه آب – نصف پیمانه روغن و یک ق غ آب زعفران را با هم ترکیب می‌کنیم و به میزان سه کفگیر( حدود دو پیمانه)برنج آبکش شده را به مایع زعفرانی اضافه کرده و برنج را خوب باهم مخلوط می کنیم.

داخل قابلمه یک ق غ روغن ریخته و برنج زعفرانی را ته قابلمه پخش می‌کنیم و باقیمانده ی برنج سفید آبکش شده را روی آن می‌ریزیم و شکل هرمی به برنج می دهیم( به این ترتیب فضای کافی برای قد کشیدن برنج خواهیم داشت).

روی قابلمه دمکنی گذاشته و برنج را دم می کنیم.

وقتی برنج آماده شده یک بشقاب را روی قابلمه گذاشته و قابلمه را پشت و رو میکنیم و یا مستقیمن از داخل قابلمه داخل دیس می کشیم.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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