Louisa Shafia, do you have a fool proof way of making tadeeq (crispy rice for persian dishes)? Sometimes I get it, sometimes it's a burned mess.

Sahar Rais
  • 3757 views
  • 10 Comments

10 Comments

krusher June 23, 2013
Thank you all. This was a master class.
 
Soraya H. June 20, 2013
Thank you Louisa, I would love to be in your class! Are you planning to come to New Zealand?
 
Louisa S. June 20, 2013
Ooh, Soraya, I didn't realize you're all the way over there! Not as of yet, but hopefully some time!
 
Soraya H. June 20, 2013
Hi Louisa, I just realized that you are a great chef and the questions were addressed to you! Excuse my ignorance. Just saw your website and the wonderful books you have written. Wish I was living a bit closer to attend your classes. Your new books will make a fantastic gift to non Persians who wish to discover a new culinary experience. Well done! Soraya Hendesi
 
Louisa S. June 20, 2013
Soraya, your instructions are super clear and thorough. Thank you for helping me out! There is always room to improve one's tahdig skills. Thanks for the kind words about my book. Yes, I think it will be helpful to non-Persians, and to people like me, who grew up with Iranian parent/s, but never learned how to cook Persian food. I just may be teaching a class near you over the next year, you can come help me demo tahdig!
 
Soraya H. June 19, 2013
HI Sahar, I LOVE Persian rice so I get this question often. There are several tips:1. The Pot. Best nonstick pot preferably recommended by a
Perisan. 2. There are several choices of Tahdiq: Rice, Potato, bread.. My foolproof one, is a wholemeal flat bread like Pita. After you strain the rice, put plenty of oil in the pot, Place single layer of bread, I cut them into triangular shapes to make it more attractive to serve. Then sprinkle the rice on top without pressing. Placing some butter on top makes the rice more aromatic. 3. Find either an iron plate that sits over the flame under your pot. Even better, find one at your nearest Persian shop specially made for this purpose. 4. Never rush rice over high flame. Use the lowest flame. You will get the hang of the heat depending on your stove. The rice should take about 45 min to one hour to make. 5. Last but not least, never turn off the heat and let the rice stand in the steaming pot. This makes Tahdiq soft. The best rice is basmati bought from a Persian shop. Enjoy! I better get back to business. I came to my favourite site for a menue tonight and couldn't help answering your question. Soraya@Snowberry
 
Kristen W. June 19, 2013
Ah, just read your other answer -- perhaps I should consult your book as well
 
Louisa S. June 19, 2013
Hi Kristen, yes, you parboil all of the rice. Then, you make a layer on the bottom of the pot with just enough rice to cover, and the rest of the rest of the rice gets piled in a pyramid shape on top. There are so many little details, that's why it's helpful to read full instructions. I need to make a cooking video to show people how to do it step-by-step!
 
Kristen W. June 19, 2013
Is the rest of the rice that you put on top of the yogurt-rice mixture par cooked as well?
 
Louisa S. June 19, 2013
Hi Sahar! I mix a tablespoon of yogurt into about 2 cups of par-cooked rice, heat a few tablespoons of oil over the bottom of a heavy-bottom pan (I like cast-iron), spread the rice/yogurt mixture over the bottom, pile the rest of the rice on top, and cook on high for about 8 minutes, covered. Then I cook for about 50 minutes at a very low temp.
 
Recommended by Food52