I’m sure that everyone here has heard of rice. I’m equally sure that everyone here has heard of fried rice, sticky rice, rice pudding and rice pilaf. Those are beloved and well-known rice dishes that are served around the world! Buuut there is a rice dish that I can almost guarantee you haven’t heard of before! It’s one that I recently learned about myself and was pretty (read: VERY) surprised about! How did I not know about this delicious and gorgeous rice dish?!
It’s called Tahdig (pronounced tah-DEEG) and it’s the crusty layer of rice at the bottom of the pan! Translated, tahdig means “bottom of the pot”, so the name is really quite literal- this dish doesn’t mess around!
In my recipe I use white basmati rice fried in coconut oil to make it crispy and golden and delicious! The only other ingredient is salt… so just rice, salt and coconut oil. Can you believe a 3 ingredient recipe can look like this?! Miracles do happen, people!
What you’ll need:
2 cups white basmati rice
4 cups water
Sprinkle of salt
For the crust layer:
2 cups cooked and reserved rice
3 tablespoons refined coconut oil
1/2 teaspoon salt
Add rice, water and salt to a pot. Bring water to a boil. Once it’s boiling turn it down to a simmer and tip the lid to let out the steam. Stirring occasionally, cook rice until it’s almost done. (The rice I used cooked in about 10 minutes so just follow the cooking instructions that come with your rice.)
Once it’s almost finished drain the remaining liquid and rinse the rice under cold water to stop the cooking. Let the water drain out again.
Next, warm up a skillet on low heat for a few minutes. Add 3 tablespoons of refined organic coconut oil. Spoon in the two cups of reserved rice and flatten it down into the pan in the oil. Pack it down a little with the back of a spoon. Sprinkle the 1/2 teaspoon of salt over it.
Add the rest of the rice on top in a pyramid and then poke some holes in it to let the steam out. Try not to poke all the way to the bottom layer. Then cover the skillet and turn the heat up to medium-high and cook for 10 minutes.
Next, lower the heat to very low and either place a clean dish towel or some paper towels (I used several layers of paper towel stuffed into the lid) over the rice under the lid to catch the condensation. Cover the pan tightly and cook on very low for 50 minutes.
Once the 50 minutes are up, carefully lift the lid making sure no condensation drips back onto the rice. Spoon the loose rice out and into a bowl.
Then veeeery carefully make sure the crust is loosened from the pan. Then lay a plate on top of the crust and quickly (but carefully) flip the whole shebang over to turn it out of the pan and onto the plate!! Whew!!! Serve the tahdig whole or broken into pieces along with the rest of the rice!
I hope you guys give this recipe a try and totally fall in love with it!! It’s such a wonderful rice dish and something that I’ll definitely be making again and again! Let me know in the comments if you’ve heard of or had tahdig, and let me know if you plan on giving this recipe a try! Thank you so much for reading!