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+ servings

Chelow and Tahdig

Persian Rice - the expert way
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Rice Dish, Accompaniment
Cuisine: Persian, Iranian
Keyword: basmati rice, tahdig
Servings: 4
Author: Mersedeh Prewer

Ingredients

  • 2 cups white long grain Basmati rice (standard UK measuring cup capacity 250 ml - approx 400 grams of rice)
  • 2 tbsp salt
  • Water (as directed below)
  • 1/8 tsp ground saffron bloomed in 2 tbsp of water for the tahgdig
  • A further small pinch of ground saffron if serving your rice with a saffron garnish bloomed in 2 tsp of rose water and 2 tbsp of hot water (optional)
  • 2 tbsp vegetable oil plus extra if you are making potato or flatbread tahdig as per 'Alternative Step' sections below
  • 2 to 3 tbsp ghee / butter / vegan equivalent

Instructions

  • Wash the rice in cold water until the water runs clear. Be gentle with the rice, otherwise you will damage and break the grains.
  • Then place the rice with 1 tbsp of salt in a bowl and pour in cold water to cover the rice up to 2 inches above the rice. Leave the rice to soak for a minimum of 30 mins (I leave mine overnight and cook the rice during the afternoon of the day after).
  • Fill a large non-stick saucepan (minimum capacity 2.5 litres) with approximately 1.5 litres of water and 1 tbsp of salt. Bring the water to a boil.
  • Drain the rice and then add to the saucepan. Gently stir the rice to make sure it does not stick to the pan.
  • Stay with the saucepan and do not leave it at this stage. It is crucial that you remove the rice and drain it at the right time. Every minute give the rice a gentle stir and take a grain of rice and check the texture - either between your fingers or using your teeth. What you want is the rice to be soft on the outer layer but still firm in the centre. It can take any time from 3 to 7 minutes with the quantity of rice in this recipe.
  • Once the parboiled rice reaches the correct texture, turn your heat off and drain the rice in a colander or sieve. Sprinkle a little cold water on the rice to halt the cooking process. Taste the rice - if it is very salty then rinse the rice further with a little water.
  • Place the empty saucepan on your stove.
  • Add 2 tbsp of oil and 1 tbsp of butter / ghee / vegan equivalent to the pan and place on a low heat to melt. Then turn the heat off.
  • Add your bloomed saffron to the saucepan and mix with the oil to distribute evenly (this will give a lovely golden colour to your tahdig).
  • To make your rice tahdig spoon about a 1-inch layer of rice into the saucepan and gently stir to mix with the saffron oil to ensure colour is distributed evenly. Be careful not to break the grains. Then pat the rice down flat with the spoon.
  • To make a cake style rice and tahdig, layer your rice and gently pat down to the shape of the saucepan. Once you have layered the rice, take the end of a tablespoon and gently poke about 5 small holes in the rice to allow steam to escape while cooking. Pour 2 tbsp of cold water evenly over the rice.
  • Drizzle 1 to 2 tbsp of melted ghee / butter / vegan equivalent over the rice. Place your glass lid on the sauce pan and turn the heat to the highest setting. 
  • Once you start to see steam rise from the rice (your glass lid will start to get clear from the steam and droplets of water will start to form on the lid - it is perfectly fine to have a little look under the lid now and again to check the steam situation) lower the heat to the minimum flame or equivalent on your cooker. Cover the lid with a tea towel (making sure it is not a fire risk) and replace the lid on the saucepan.
  • Allow to steam for a minimum of 45 mins to get a crunchy and thick layer of tahdig. When the cooking time is over turn off the heat and remove the lid from the saucepan. Take a serving dish that covers the opening of the saucepan and place it on top. Flip the rice out onto the dish and serve with either a khoresh, kabab, curry or any other dish.
  • If you want to serve the rice with a sprinkle of saffron garnish and the tahdig separately then at step 11, instead of layering your rice and patting it down, layer the rice into a gentle sloping pyramid shape and poke a few holes in the rice. Then follow steps 12 and 13. When cooking has finished, instead of flipping the rice, spoon it out on to your dish and plate up your tahdig separately. For the saffron garnish, take a small pinch of saffron and place in a small bowl then add the rose water and hot water and let it bloom for a few minutes. Mix 4 tbsp of the cooked rice with the bloomed saffron and gently stir so it takes on a golden colour. Then sprinkle as a garnish on top of your rice.

Alternative Step 10 - Potato Tahdig

  • If you are making potato tahdig, you will need 1 medium-sized potato peeled and sliced into 1.5 cm thick discs. Place the sliced potatoes into a bowl of water to wash off excess starch - this will help during the crisping process while the rice steams. It will also stop the potatoes turning brown as you get the rice ready to steam.
  • Follow steps 1 to 9 above. At step 10, add an extra tablespoon of vegetable oil to the bottom of your pot then layer your potatoes at the bottom of the pan on top of the saffron oil (try not to overlap them so they all cook through evenly and crisp up) and then layer your rice on top and pat down to fill any gaps between the potatoes. Then follow subsequent steps of the recipe.

Alternative Step 10 - Flatbread Tahdig

  • If you are making flatbread tahdig, you will need 1 medium Middle-Eastern style flatbread like lavash or 1 medium white tortilla. 
  • Follow steps 1 to 9 above. At step 10, you can use the flatbread to cover the bottom of the pan  or you can cut shapes into it and layer the bottom surface of the saucepan only. Either way, before layering your flatbread, take a pastry brush and coat your flatbread generously with vegetable oil and then lay it on the saffron oil. Then layer your rice on top and follow the subsequent steps of the recipe. If you are using the whole flatbread to cover the bottom of the saucepan, without cutting shapes, be a little cautious with the timing on lowering the heat to steam the rice at step 13 as the flatbread can burn quite quickly. As soon as you see steam creeping round the edges of the bread, then turn down the heat and place the lid wrapped with a tea towel on the saucepan. Follow the subsequent steps of the recipe.