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Tahdig (also spelled Tadig) – is crispy rice which literally translates to « bot…

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Tahdig (also spelled Tadig) – is crispy rice which literally translates to « bottom of the pot » in Persian (Farsi). It is usually accompanied by fluffy white basmati rice and saffron, staples in Iranian cuisine. The rice and tahdig are typically eaten with a stew, of which there are countless varieties! The tahdig pictured here is made with rice but tahdig can also be made with potato slices, bread, or even pasta. I’m sharing my own family recipe for tahdig and fluffy rice in this post. 🥰

You will need:
– 1 nonstick pot with lid
– 1 « damkesh » (meaning « steam absorber », it is the cloth that goes on the lid – see video. This is an essential element to producing the fluffy rice in Iranian cuisine).
– 2 cups basmati rice
– 1/2 to 1 teaspoon salt
– 1/4 cup canola oil
– awareness of your stove and use of your senses
– pinch of saffron, ground (optional)
– 4 cloves garlic, peeled (optional)

Directions:
1. Place the rice in the nonstick pot and pour tap water over it. Rinse the rice and swirl it in the water several times, drain water, and repeat until the water runs clear.
2. Add water to pot with rice, about the size of a thumbnail over above the rice.
3. Stir in the salt and place the pot on high heat, without a lid. The water will start to boil and might produce some froth. Remove the froth as best you can with a long spoon.
4. When all of the water has evaporated from the pot, flatten the rice with a spoon and reduce temperature to medium-low (this step is very important and may take a few trials to get right. Lowering the temperature too soon or too late will not make for good tahdig).
5. Drizzle the oil on the rice in the pot, aiming for an even distribution. Immediately put the lid with the « damkesh » on the pot, making sure it seals the top of the pot.
6. Leave on stove for about 40 mins (this will vary depending on the strength of your stove. Pay attention to the noises – sizzling means it is nearly ready). If adding garlic cloves, press them gently into rice after the 35 min mark (5 mins before the rice and tahdig are done).
7. Spoon out fluffy rice and flip tahdig onto separate plates. Add bloomed saffron to a bit of the rice. Enjoy. 🤍

7 thoughts on “Tahdig (also spelled Tadig) – is crispy rice which literally translates to « bot…

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