Best Polo Ba Tahdig Persian Rice With Potato Crust Recipes

TAHDIG RECIPE (CRISPY PERSIAN RICE)

Steps:

• Mix the saffron into 1 cup very warm (but not hot) water. Let sit for at least 10 minutes to let the saffron release all of its flavor.
• In a sieve, rinse the rice under cool running water until the water almost runs clear.
• In a large pot, combine 8 cups of water and the salt (this is your one shot to season the rice itself). Bring to a boil over medium-high heat. Add the rice and cook until al dente, 5 to 6 minutes. Drain the rice.
• In a medium bowl, combine 1 cup of the cooked rice, the yogurt, grapeseed oil, and 2 tbsp of the saffron water. Mix thoroughly.
• Spread the rice-yogurt mixture evenly on the bottom of a 10-inch lidded nonstick pot. Sprinkle 1 cup of the remaining cooked rice on top, followed by 2 tablespoons of the dried cherries, a pinch of orange zest, and a pinch of cinnamon. Add another layer of rice and repeat with the cherries, orange zest, and cinnamon, reserving a couple tbsp of the cherries for garnish. As you go about layering, the rice will start to dome and look "pointy" in the middle--that's okay! Keep it that way. Finish by dotting the top with the butter and pour the rest of the saffron water all over the top.
• Wrap the lid in a kitchen towel and secure it around the handle with a rubber band. Cover the pot and cook over low heat, 25 to 30 minutes or until the rice around the edges is golden and crispy; it's okay to peek under the lid! (See note #2) Be sure not to burn the bottom layer of the rice, though you do want a nice crust in the bottom.
• Remove the lid, invert a large serving plate over the pot, and carefully flip them over together. No worries if it sticks, just scrape it out and run with it! Sprinkle the tahdig with the reserved dried cherries and pistachios and serve right away.

POLO BA TAHDIG (PERSIAN RICE WITH POTATO CRUST)

Steps:

• 1. Put sugar cube in a small mortar add the saffron threads to the top of it. Using the pestle, crush together into as fine a powder as possible. Place in a small cup. Add melted butter and boiling water. Set aside for 3 hours.
• 2. Soak washed rice in lukewarm water that generously covers it for 30 minutes. Drain
• 3. Put 10 cups water into a large pot and bring to a boil. Add 1 1/2 tablespoons salt and mix in. Scatter rice into the boiling water and bring to a boil again. Boil rapidly for 5 1/2 minutes. Drain rice immediately and leave in colander.
• 4. Put the butter in a nonstick pan and set over low heat. Add 2 tablespoons water plus 2 teaspoons of the saffron mix. Peel potato and cut into 1/8" slices.
• 5. Lay slices in an even layer in the bottom of the pan. Cut slices to fit to completely cover bottom if desired. A few blank spaces are fine.
• 6. When the butter is melted dump the rice on top of the potato slices. Cover and turn to medium-high. After 4 minutes, add the remainder of the saffron by dribbling over rice. Do this quickly
• 7. Drape a dish towel over the underside of the lid and then place back on the pan. (The towel will between the pan and the lid) Flip the towel ends on top of the lid so they do not burn. Turn heat to lowest heat possible and cook for an additional 25 minutes.
• 8. To serve, have a large warm serving plate ready. Remove cover and slide a knife along the inside of the pan to loosen rice. Put the serving plate on top o the pan of rice. Now, turn it over to invert rice on to the plate.
• 9. The "cake" will crumble a little, spreading out at the bottom, but this is as it should be. Serve immediately, cut into crust to serve.
• 10. Alternatively, empty just the rice rice onto the serving plate, scooping our gently with a spoon. Now remove the crust from the pan and with a butter knife or pair of kitchen scissors, cut into even wedges. You may arrange the wedges, crusty side up, around the rice or serve them on a separate plate.

KALAM POLO (PERSIAN CABBAGE AND RICE)

Steps:

• Pour boiling water over ground saffron; let sit for 30 minutes. Reserve 1/4 cup for rice; save remaining brewed saffron for another use.
• Heat 2 tablespoons vegetable oil in a pan over medium-high heat. Saute onion until light brown, 5 to 7 minutes. Stir in ground beef, 1/2 teaspoon salt, black pepper, and turmeric. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Cover the pan and cook over low heat for 15 minutes.
• Heat remaining oil in another pan over medium heat. Saute cabbage until tender, about 5 minutes. Add cinnamon and ginger. Stir mixture into ground beef mixture and continue to cook over low heat, covered, for 5 minutes, adding 1 tablespoon of water if mixture is dry.
• Rinse and drain rice; transfer to a pot. Add cold water, butter, and remaining salt. Bring mixture to a boil, uncovered. Reduce heat to medium-low and simmer until rice is half-cooked and water has evaporated, 10 to 15 minutes. Fluff with a fork.
• Add beef mixture to the rice and slowly mix to incorporate. Turn the heat to low. Add hot water and reserved 1/4 cup brewed saffron to the rice, cover the pot, and let cook until rice is tender, about 20 minutes.

SABZI POLO (HERBED RICE WITH TAHDIG)

Steps:

• Place rice in a bowl and rinse with cold water. Swirl vigorously with your fingers to release the starch, and change the water at least five times, until it runs clear. Once the water runs clear, let rice soak for 30 minutes.
• Fill a large stockpot with 4 quarts of water. Cover and bring to a boil over high heat.
• Set a very well-seasoned 10-inch cast-iron skillet or a nonstick frying pan over medium heat and add 2 tablespoons butter. When butter melts, add leeks and a pinch of salt. Cook for 10 to 12 minutes, stirring occasionally, until tender.
• Once water comes to a boil, season it very heavily with either 6 tablespoons fine sea salt or a generous 1/2 cup kosher salt and the ground turmeric. (Don't worry about oversalting; the rice will spend only a few minutes in this water.) Drain rice, then add it to the pot and stir. Set a fine-mesh sieve or colander in the sink. Cook rice, stirring occasionally, until al dente, 5 to 7 minutes. Drain into the sieve, then rinse with cold water to keep rice from cooking further. Drain rice well and place in a large bowl.
• Add leeks, dill and cilantro to rice. Stir well to combine. Taste and adjust seasoning with salt if needed. Remove 1 heaping cup of the rice mixture to a small bowl and mix with yogurt.
• Rinse and dry the skillet and return it to medium-high heat. Add remaining 3 tablespoons butter and the oil. When butter melts, add rice-yogurt mixture and spread it out into a thin, even layer with a heatproof spatula.
• Pile remaining rice into the pan, mounding it gently toward the center. Using the handle of a wooden spoon, gently dig 6 holes into the rice down to the bottom of the pot, which will be barely sizzling. Dig 5 of the holes about 2 inches from the sides of the pan, and put one in the center. (The holes will allow steam to escape from the bottommost layer of rice and allow a crisp crust to form.) There should be enough oil in the pan that you can see it bubbling up the sides; add a little more oil along the edges of the rice if needed to see these bubbles.
• Continue cooking rice over medium-high heat for 8 minutes, or until evenly browned along the edges, rotating the pan a half turn after 4 minutes to ensure even browning. Wrap a lid with a kitchen towel and cover pan. Turn the heat as low as it will go and continue cooking another 45 minutes, rotating the pan a quarter turn every 10 to 12 minutes. The rice is done when it's cooked completely through.
• To unmold the rice, carefully run an offset spatula or butter knife along the edges of the pan to ensure that no part of the crust is sticking. Tip out any excess fat at the bottom of the pan into a bowl, gather your courage, and then carefully flip it onto a platter or cutting board. Serve immediately.

POLO BA TAHDIG (PERSIAN RICE WITH BREAD CRUST)

Steps:

• Place the rice in a large bowl and cover with water. Swirl the rice around to release some starch, then drain the bowl and fill again. Repeat several times, until water runs clear, then cover with ample water again and add 1 tablespoon salt. Let soak for 30 minutes.
• In the meantime, fill a large soup or stockpot with 6 quarts water. Cover and bring to a boil. Add 7 tablespoons salt (the water should be very salty) and stir to dissolve.
• Use a small mortar and pestle to grind the saffron into a fine powder with a pinch of salt. Set aside.
• Use a large fine-mesh sieve or colander to drain the rice well. Add rice to the pot and stir gently, then return sieve to the sink. Cook rice, checking the grains frequently for doneness. When the rice breaks easily between your fingers when pressed but is not so soft that it falls apart, it's done. Most Persian or Indian basmati rice will take about 7 to 8 minutes to reach this point, but different brands will cook differently, so keep a closer eye on the rice than on the clock.
• Working quickly, drain rice into the sieve and rinse with cold water until cool to remove excess starch and keep rice from overcooking. Taste the rice and adjust seasoning with salt as needed. Let the rice continue to drain.
• Use the lid of an 8-inch or 9-inch nonstick pot or cast-iron Dutch oven as a guide to trim the lavash bread into a slightly larger circle. It's fine to use more than one piece of bread and patch things as needed. Alternatively, use a tortilla, which needs no trimming.
• Place the pot over medium heat and add the oil. Carefully lay bread atop the oil and cook until it starts sizzling and turns a light golden color, about 30 seconds. Use tongs to flip bread and let it sizzle for another 30 seconds before adding the rice. Use a spatula to gently spread the rice evenly across the pot. Use the handle of the spatula to poke 6 to 8 holes in the rice down to the bread - this will encourage steam to escape from the bottom of the pot and yield a crisp crust.
• In a small saucepan set over low, heat the butter and the prepared saffron until butter melts. Drizzle over the rice. Wrap the lid of the rice pot with a clean dish towel, using the corners of the towel to tie a knot atop the handle. Cover the pot with the lid - the cloth should not touch the rice, but rather absorb steam as the rice cooks to keep it from getting soggy.
• Reduce the flame to medium-low (or low, if using cast-iron) and cook for about 48 minutes, rotating the pot a quarter turn every 12 minutes or so to ensure an evenly golden tahdig (add 12 more minutes for cast-iron). The rice will be done when the grains are elongated and dry and the edges of the crust turn a light golden brown.
• To serve, place a large platter or plate over the pot, gather your courage, praise your ancestors and flip the rice. It should drop onto the plate in one piece. Serve immediately. If not serving immediately, remove the tahdig to a separate platter to keep it from getting soggy as the rice continues to release steam.