Crispy Persian Rice with Tahdig
Crispy Persian Rice with Tahdig is a classic Persian style of rice with mouthwatering, crispy tahdig that's worth fighting for!
Ingredients
- 2 cups basmati rice
- ⅓ cup salt
- 3 tbsp Greek yogurt
- 3 tbsp butter
- 3 tbsp olive oil or avocado oil
Instructions
- Bring a large pot of water to a boil. Rinse 2 cups of rice with cold water and strain. Repeat until the water runs clear.
- Stir the rice into the boiling water and add ⅓ cup of salt. Par-cook the rice for 8 minutes. Drain and rinse in cold water.
- Separate a cup of the cooked rice into a small bowl. Mix thoroughly with 2-3 tablespoons of Greek yogurt.
- Over medium heat, add 3 tbsp butter and a few splashes of olive oil to a cast iron pan. Press the rice-yogurt mixture evenly into the bottom of the pan.
- Pour the remaining rice on top of the rice-yogurt mixture and pat to form a slight mound. Use the end of a large spoon to make holes that reach to the bottom of the pan.
- Cook the rice for 35 minutes, or until the edges of the bottom layer are nice and brown. To ensure even cooking, rotate the pan every 5 minutes as it cooks.
- Once finished cooking, run a spatula around the edges of the pan to unstick any pieces. Place a large plate on top of the pan and flip. Serve warm.
