Recipe: Delicious Coloured tahdig

Coloured tahdig. Effective Acne Treatment from a Trusted UK Pharmacy. Persian ( Iranian) rice gets steamed with the most scrumptious, crunchy and golden crust that is called ' tahdig' meaning bottom of the pot in Farsi language. Tahdig, is speciality of Iranian cuisine consisting of crispy, crunchy, golden browned layer of either.

Tahdig, pronounced tah-deeg, literally means "bottom of the pot" in Persian. And it refers to a beautiful, pan-fried Persian rice that is fluffy and buttery on the inside with a perfectly golden crust, which is the layer at the bottom of the pot. This tahdig is laced with saffron and scented with orange zest. You can have Coloured tahdig using 7 ingredients and 29 steps. Here is how you achieve it.

Ingredients of Coloured tahdig

1. It's of Persian dry rice or Basmati rice.
2. It's of oil.
3. It's of water (or 7 tbsp).
4. You need of Food colouring.
5. You need of butter.
6. It's of vegtable oil.
7. You need of Salt.

Be sure to use a nonstick pan for this recipe. Step-by-step photos and more tips in. To make a cake style rice and tahdig, layer your rice and gently pat down to the shape of the saucepan. Rice—called polo in Farsi—is a staple side dish in Persian cuisine.

Coloured tahdig instructions

1. Wash the rice with cold water. Fill the bowl with cold water, add rice, cold water and 1tbsp salt. Let to soak for 1-2 hours..
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3. In a non-stick pot, bring water to a boil, drain salted water, pour in rice and add it to the boiling water. Let to cook for 10 minutes. (If rice is soaked in salted water for 1-2 hours, so 10 minutes cooking would be just enough or drain it)..
4. Using a colander, drain the rice and rinse with cold water..
5. In a bowl combine ½ cup of vegtable oil, ¼ cup water and 3 spatulas of parboiled rice (about 2 cups rice) and stirring well..
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8. Then divide the rice in 3 separate bowls. I want to make three colours tahdig, so I divided the rice into 3 but if you want to make 2 colours, divide it into 2 separate bowls..
9. Add pinch of favourite colour to the each bowl and mix well. Add 1 tbsp vegetable oil to the bottom of the pot. Cover the bottom of the pot with coloured rice (you can make a design perhaps or just randomly make a pattern) and pile up the rest of the rice on the top and shaping the rice into a pyramid. put some butter top of the rice. Cover the pot with a lid and cook over medium to low heat for 30-40 minutes to form crunch crust..
10. Add 2 tbsp vegetable oil to the bottom of the pot..
11. Cover the bottom of the pot with coloured rice (you can make a design perhaps or just randomly make a pattern).
12. And pile up the rest of the rice on the top and shaping the rice into a pyramid. put some butter top of the rice..
13. Put some butter top of the rice. Cover the pot with a lid and cook over medium to low heat for 30-40 minutes to form crunch crust..
14. Once rice is ready, hold serving platter over the uncovered pot and unmolding the rice into the platter. Voila you have such a lovely rainbow crust rice..
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It's often prepared by steaming with oil or butter to create a crispy layer of rice on the bottom of the pot called tahdig (pronounced tah-deeg). Tah beans bottom and dig means pot in Farsi—it's literally what happens at the bottom of the pot. Tahdig is the precious treasure of Persian cuisine and the essential part of a meal. Whenever Iranians make Persian rice, they create a masterpiece called Tahdig to be placed on top of the rice tray. This crispy item plays the role of french fries next to a burger in the Iranian table.