Tahdig is a Persian rice dish that is absolutely delicious! It is crusted rice that is found at the bottom of the pan after rice cooks. It is served alone or with stews and other dishes.
For this recipe, I like to use a rice steamer to cook the rice - follow the manufacturers instructions on how to cook the rice through. Some vary in the amount of water or rice to use. You can certainly cook rice on the stovetop, however. I just like how the rice separates in a steamer.
- Combine rice and water in a saucepan and bring to a boil. Reduce heat to medium-low, add salt and stir. Cover and allow to simmer for 20 minutes or until rice is done.
- In a frying or saute pan, heat olive oil on medium heat. Be sure to coat the sides and the bottom of the pan. Add cooked rice and "mash" it with a spoon to compact it, ensuring it is evenly spread throughout the pan. Cover and cook for about 15-20 minutes on medium heat or until you hear it crack and sizzle.
- Once the rice is done, remove lid and carefully flip rice onto serving dish, so crusted rice is on the top. Rice should have a thick layer of brown, crispy rice. Serve immediately.