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Tahdig means bottom of the pot" in Farsi. It is the golden layer of crispy rice formed at the bottom of a rice pot, infused with saffron and olive oil.
For March's BrightRx, we are manifesting spring by highlighting verdant fare that channels sunnier days ahead. Sophia Parsa, founder of Golden Rice Co. in Los Angeles, and her mother, Farah, have shared with us their family recipe for Tahdig using Brightland's ARISE basil olive oil.
[close type="rte"] [open type="ingredients"] [ingredient product="false" text="2 cups of basmati rice"] [ingredient product="false" text="3 tablespoons of kosher salt"] [ingredient product="false" text="Pinch of Persian saffron"] [ingredient product="true" handle="arise" title="Brightland ARISE basil olive oil" text="⅓ cup of PRODUCT"] [ingredient product="true" handle="parasol" title="Brightland PARASOL Vinegar" text"A spritz of PRODUCT for a delightful finishing."] [close type="ingredients"] [open type="images" count="2"] [close type="images"] [open type="rte"]
"At Golden Rice Co., we serve traditional Persian foods with my mother Farah’s twist. My childhood home smelled like Tahdig all year round and it was always a race with my siblings to get a piece of it. I’m excited to share my family recipe with you." – Sophia Parsa[close type="rte"] [open type="instructions"] [instruction step="1" text="Rinse basmati rice in a strainer at least 3 times until the water runs clear."] [instruction step="2" text="Add salt and 8 cups of water to your pot over medium heat. Add rice to the pot or pan. Boil while stirring occasionally, and skim foam off the top as it forms."] [instruction step="3" text="Once rice is al dente after 20 - 25 minutes, pour rice into your strainer and run rice under cold water to stop the cooking process."] [instruction step="4" text="Grind saffron until powdery. Mix in a small bowl with 3 tablespoons of hot water."] [instruction step="5" text="Add oil, saffron water, and 4 tablespoons of water to your empty pot or pan. Stir on medium-high heat and bring to a simmer."] [instruction step="6" text="Add 1½ cups of cooked rice to pot or pan and stir on medium-high heat for 3 minutes."] [instruction step="7" text="Add remaining cooked rice. Gently poke 4 holes in rice and cover for 5 minutes."] [instruction step="8" text="Remove the lid to release steam. Add lid again for 1 minute, then release. Repeat once more."] [instruction step="9" text="Shuffle rice inside the pan to cover poked holes."] [instruction step="10" text="Hold the top of your pot or pan and wrap it with a paper towel or a kitchen towel. Fasten to close. Cover paper towel on lid tightly."] [instruction step="11" text="Cook on low heat for 25 minutes. The longer you cook, the crispier the tahdig."] [instruction step="12" text="Drizzle butter or oil on rice to taste."] [instruction step="13" text="Using oven mitts, put your platter over the pot or pan and flip over. Enjoy!"] [close type="instructions"] [open type="images" count="1"]
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