Filled with herbs and seasoned with aromatic saffron butter, this green and orange—flecked rice dish is magnificent, made even more so by its crunchy, buttery, golden bottom crust called a tahdig. If some of the crust sticks to the pot, just scrape it out and lay it on top of the rice for serving. Then make sure everyone gets at least a small piece of it to savor. Those of you with nonstick pots in your pressure cookers will have a much easier time unmolding this. Better lightly golden than burnt. In any case, with all the saffron and herbs, it will still be delicious.
Saffron Rice with Tahdig Recipes | Food Network Canada
If you like crackly pan scraps, have an appetite for anything extra crispy, or if you prefer your food more darkly tanned than pale, then you must try making tahdig pronounced tah-DEEG. Tahdig is the panfried layer of crust at the bottom of the rice pot and, in fact, it literally translates as "the bottom of the pot" in Persian. When made well, tahdig looks like a perfectly caramelized disk, and it can be detached from the pot and served whole, or broken into jagged, golden shards. At Iranian family feasts, tahdig is possibly the one dish that will disappear entirely from the table--there are simply no leftovers. Think of tahdig as Persian "soul food. The basic premise of making tahdig is that by putting extra cooking fat in the bottom of the rice pot or skillet, which is what I use , the bottom layer of the rice gets panfried while the rice above it gets steamed. There are a handful of classic approaches to making tahdig.
Have you ever heard of this dish? It basically consists of layers of saffron rice, with beautiful marinated chicken. It smells amazing, looks beautiful and it has a crunchy crust on the outside. So, if you make it in a circular Pyrex bowl like i did, it looks like a cake!
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