Tahdig is the crispy layer at the bottom of a cooked pot of Basmati rice.
Ingredients for 4-6 servings
- 400g basmati rice
- 1 pinch of saffron threads
- 3 medium potatoes, peeled and sliced
- 2 tablespoons of vegetable oil
- pinch of Salt
Soak the saffron threads in a small glass of warm water (about 1- 1.5dl).
Rinse the rice until the water is totally clear. It usually takes me 5-6 times. This step is important, because it is washing away the starch from the rice.
Boil a pot of water with some salt. Pour in the rice, bring to the boil and cook for 5 minutes.
Drain the rice, rinse it once with cold water and keep aside.
Take a non-stick pot or pan. Put the vegetable oil and 0.5dl of water and bring to the boil.
Take out of the stove and place the potato slices, one next to the other as shown on the picture (and not on top of each other) in the bottom of the pan.
Pour half of the rice on top of the potato slices. Press firmly with your hand or the back of a spoon. Then spread the rest of the rice, in a pyramid shape.
Make 4-5 holes in the rice (and until the bottom of the pot) with the end of a wooden spoon or any kitchen utensil . Pour the saffron water in each hole.
Put a thigh lid over the pot/pan and put it back on the stove. Cook on high heat for 2 minutes and then lower to very low heat and cook for 50-60 minutes.
By that time, the crust should be form. Take the pan out of the heat for a few minutes and then, turn out the pan on the serving dish.