Persian Pilaf with Turmeric Crust

This elegant rice dish with yellow colour and crispy crust (tahdig), is full of aromatic flavour. If you are familiar with Iranian rice and tahdig ته دیگ you would love to try this recipe too. Tahdig is pan fried layer of crust at the bottom of the rice pot. You can make tahdig either with flat naan bread, potatoes, or vegetables and with rice itself too.

For making tahdig with rice , you can add saffron or turmeric to the rice and prepare a yellow golden crust or you can cook plain tahdig with no colour. This is my recipe for making a classy Persian pilaf with a mixture of turmeric spice , Greek yogurt, and eggs.

Turmeric is one of most popular spices in Persian cuisine. Turmeric with it’s earthy flavour and beautiful yellow colour, give a gorgeous colour and taste to the dish. It has benefits for our body due to lots of goods. Turmeric is a good source of vitamins. It increases antioxidant capacity of the body, and a powerful anti inflammatory spice. it has benefits against depression, and ….. You can use turmeric in different ways, you can eat or drink it as a lovely tea . It’s not only a kind of spice but also is a medicine with lots of goods. Turmeric is called ‘Zardchobeh زردچوبه ’ in Faris and is one of key ingredients in In Iranian cuisine. We add turmeric to stews, rice, pickles, omelettes, frittata, soup, aash and halva.

Persian Pilaf with Turmeric Crust پلو با ته دیگ زردچوبه

  • 4 cups rice, wahsed and soaked in salted water for 1 hour before cooking
  • 2 eggs
  • 1 tbsp turmeric spice
  • 2 tbsp plain Greek yogurt
  • Butter and vegetable oil
  1. Wash the rice with cold water. Fill a bowl with cold water, add rice, and 1tbsp salt. Let to soak for 1 hour before cooking the rice.In a non-stick pot, bring water to a boil,



  2. In a non-stick pot, bring water to a boil, drain salted water and pour the rice into the boiling water.



  3. Let to cook for 10 minutes.Using a colander, drain the rice and rinse with cold water.



  4. In a large bowl, add two eggs, turmeric, Greek yogurt and some salt.



  5. Blend ingredients together and makd a smooth think batter.



  6. Add about 1 ½ cups of parboiled rice and stirring well.



  7. Add 1 tbsp vegetable oil and 1 tbsp butter to the pot. Spread the yellow rice evenely at the . bottom of pot



  8. and cover this layer with remaining of plain rice.



  9. Using handle of a spoon and make 2-3 holes on the rice to let steam out ( as you see in the photo).



  10. Place a heat diffuser on medium heat and put the pot on it. Heat diffuser distribute the
    heat eaqually and then bottom of rice will cook properly and would not burned.



  11. Add 2-3 small pieces of butter top of rice. Cover the pot with a lid to cook. Rice will be cooked in 30 minutes.



  12. Once rice is done, hold a plate over the uncovered pot and unmolding the rice into the plate. And now we have a gorgeous turmeric crust. Enjoy – Nosh-e jan, Nosh olsun, Bon appetit



.

پلو با ته دیگ زردچوبه

این پلو شیک و مجلسی با ته دیگ زردچوبه طعم و رنگ و مزه ی بینظیری دارد. برای تهیه ی ته دیگ معمولن از نانسیب زمینی و بعضی سبزیجات استفاده می‌شود و اگر با این مواد ته دیگ درست نکنیم با خود برنج ته دیگ خوشمزه ی برنجی می‌شود تهیه کرد. برای ته دیگ برنجی هم معمولن از زعفران  استفاده میشه و خیلی کمتر دیده شده از زردچوبه هم استفاده بشه..

زردچوبهکه در انگلیسی به آن ترمریک گفته میشه یکی  از کاربردی ترین ادویه ها در آشپزی ایرانی محسوب میشود. این ادویه با طعم خاص و رنگ زیبای زردطعم و رنگ فوق‌العاده‌ای به غذا می بخشد. زردچوبه برای بدن ما خاصیت‌های زیادی دارد. منبع خوب ویتامین ها می باشد.

یک ادویه بسیار قدرتمند ضد التهاب می باشد. زردچوبه هم همچون زعفران باعث کاهش افسردگی میشود/

از زردچوبه هم برای تهیه چای و نوشیدنی و هم در انواع خورشت هاآش سوپ ترشیحلواشیرینی و برنج بکاربرده می‌شود

مواد لازم

چهار پیمانه برنج شسته شده

دو عدد تخم مرغ

یک ق غ زردچوبه

دو ق غ ماست

نمک به میزان نیاز

کره و روغن مایع

طرز تهیه

برنج را دوسه مرتبه با آب سرد شسته و داخل یک‌کاسه با آب سرد و یک ق غ نمک قرار می‌دهیم تا به مدت یکساعت قبل از پخت در آب نمک خیسانده شود.

داخل یک قابلمه تفلون یا نجسب مقداری آب را ریخته و بجوش می آوریم. آب نمکدار برنج را دور ریخته و برنج را داخل آبجوش می‌ریزیم تا ده دقیقه بجوشد . سپس برنج را داخل آبکش ریخته و شیر آب سرد را رویش باز می‌کنیم .

در مرحله بعدیداخل یک‌کاسه ی بزرگ تخم مرغ هاماستزردچوبه و نمک را ریخته و با هم مخلوط می‌کنیم تا به صورت یک مایه رقیق و یک‌دست در آید.

تقریبن به اندازه یک و نیم پیمانه از برنج آبکش شده را داخل مایه زردچوبه ریخته و برنج را کاملن با مایه زردچوبه مخلوط می کنیم.

یک ق غ روغن مایع و یک ق غ کره را داخل قابلمه ریخته و برنج زردچوبه ای را کف قابلمه ریخته و کاملن به صورت یک‌دست پخش می‌کنیم و باقی برنج سفید را روی آن می ریزیم. با دسته قاشق دو سه حفره روی نان درست می‌کنیم تا بخار از میان آن‌ها خارج شود.دو سه تکه ی کوچک کره هم روی برنج قرار می دهیم/

در قابلمه را گذاشته یک شعله پخش کن روی گاز میگذاریم و قابلمه را روی آن قرار می‌دهیم تا با حرارت متوسط رو به پایین به مدت نیم ساعت دم بکشد.

وقتی برنج آماده شددر قابلمه را برداشده و یک بشقاب روی قابلمه میگذاریم و برنج را پشت و رو می‌کنیم .

بفرمایید پلو بسیار زیبا با ته دیگ خوشمزه ی زردچوبه ای آماده هست.

نوش جان/ نوش اولسون/ این جوی/ بنا پتیت

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.

2 thoughts on “Persian Pilaf with Turmeric Crust

  1. Wow. This looks really delicious. I’ve never eaten or made anything like it. We love turmeric in this household and especially love what it does for the body! The ingredients in this sound easy, yet yummy!

    Thank you so much for sharing your culture with us. I love discovering new ideas and traditional recipes from other countries. Many blessings to you! ♥

    Like

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