**Please scroll down for different types of rice as well as TahDig recipes
Rice is Polo in Farsi and it is the most important component of some Persian dishes, specifically all of the stews (khoresh) and some of the kabobs. The standard white rice can be served with almost any khoresh, though traditionally some of the khoresh (s) can be served with different types of rice. The cooking technique for all types of rice starts the same way as the white rice. Then depending on the recipe, the white rice is mixed with dried fruits, nuts, herbs or vegetables. These ingredients are added either after the steaming process is finished or at the parboiled stage of the rice, depending on the recipe.
Lavash TahDig under Green Fava Bean Rice
No matter what kind of rice is made, it usually has some type of TahDig, meaning “bottom of the pot.” TahDig is a crispy, delicious treat that is a layer of either thin flat bread (Lavash) or flour tortilla, or a mixture of rice, yogurt and saffron, or thin slices of peeled potatoes arranged in the bottom of the pot. TahDig turns a beautiful golden brown color and is crispy and delicious. TahDig is thought to be the best part of the rice among Persians and Persian food lovers everywhere.
Persian steamed rice is usually made using white Basmati rice that is a long grain rice. The grains hold their shape better during the steaming process and don’t stick together. This results in a fluffy steamed rice with long grains. I will be talking about the cooking technique for white rice for right now but will be sharing the recipes for other types of rice in the future posts.
The technique is the same if you want to make 2 cups of rice (I would not recommend using any less) or 6 cups of rice.
Measure the dry rice into a large bowl. Fill the bowl with cold water and move the rice around with your fingertips in the water several times.
Drain the water and fill the bowl with fresh cold water again. Repeat this one more time until the water looks cleaner. It will never be completely clear, the cloudiness is due to the starch.
Fill a 6-Qt stockpot up to 2 inches from the top. You will need to allow room for the rice that you will be adding. Bring the water to a boil over medium high heat. Once the water comes to a rolling boil add the ¼ cup salt (the water needs to be salty to flavor the rice adequately, and the rest will be rinsed off later) and the drained rice. Bring it to another boil while stirring it couple of times very gently with a large slotted spoon or spatula to make sure the grains are not clumping together.
Continue to boil over medium high heat. Watch the rice carefully, it tends to foam up and overflow. You may reduce the heat only a little bit, but will need to maintain a continuous boil.
Check one of the grains in 7-10 minutes (this time might vary with different brands of rice). The par-cooked rice is ready when it is soft around the edges but still firm (not crunchy) in the center.
Empty the rice into a fine mesh strainer, rinse it under cold water to halt the cooking process, and to wash off the excess salt.
NOTE: The different types of mixed Persian rice have the same process up to this point, then different ingredients are added depending on the recipe.
To make the Lavash TahDig, heat the oils over medium high until it just starts to sizzle. Remove the pot from heat and arrange several pieces of Lavash to cover the bottom of the pot in a single layer, some overlaying is okay.
Transfer the rice carefully with a slotted spoon or spatula to the pot and cover the bread pieces and gradually decrease the area as you continue adding more rice, so once all the rice is transferred to the pot, it resembles a pyramid.
Sprinkle the very top with a dash of optional ground saffron powder for a touch of color and aroma.
Time Saving, Make-ahead Tip: You may cook the rice up to this point in the morning, or several hours before you’re planning to serve it; cover the lid with damkesh and cover the pot. Heat the pot over medium low heat for 4-5 minutes, then turn the heat off. Move the damkesh-covered lid aside a little bit to leave some room for steam to escape. Leave the pot like this in room temperature, until you’re ready to serve it; at which point you will follow the instructions below to complete the steaming process. This is very convenient and I do it when I want to get the rice done and save some time later when preparing the rest of the dinner.
Cover the lid with a Damkesh, or kitchen towel and steam over medium low heat for 45 minutes to one hour, or until steam rises, and the rice grains are tender through. Use a fork to carefully lift the edge of the bread a little bit; the TahDig should be ready with a light golden brown color at this point.
You may order your handmade Damkesh. Please see the ordering info at the bottom of this page.
This is a heat diffuser that works very well for the gas range tops when making TahDig; it keeps the TahDig uniformly golden. Simply put it on the burner and place the pot over it and proceed with cooking as normal.
To make the Yogurt & Saffron TahDig, mix yogurt and a pinch of optional ground saffron powder. Stir in one cup of the cooked rice. Heat the oils in the pan, layer with yogurt mixture and top with the rest of the cooked rice and follow the directions as above.
(Yogurt & Saffron TahDig under white rice)
THE EQUIPMENT NEEDED:
*Nonstick stockpot (with lid) works best for making a good TahDig and you won’t have to worry about losing some of your TahDig due to sticking to the pot. Select the pot size according to the number of cups of dry rice that you intend to steam. For example a 3-Qt pot is the right size for 2 cups of dry rice, which serves 3-4 people, and a 6-Qt pot is the right size for steaming up to 5 cups of dry rice.
*Fine mesh sieve or colander so the cooked grains won’t pass through when you rinse the par boiled rice.
*Large kitchen towel to wrap around the lid to catch the rising steam. The other option is a Damkesh that is traditionally used for this purpose.
THE INGREDIENTS FOR RICE (Using a 6-Qt nonstick stockpot)
3 cups uncooked Basmati rice (pick through carefully for any debris)
¼ cup salt (the water needs to be well salted)
About 12 cups of cold water
Optional dash of saffron, sprinkled on top of the rice
UPDATE: I have been substituting 1 cup of fragrant Jasmine rice for 1 cup of Basmati in the above recipe with fantastic results. The steamed rice is more aromatic with this variation.
FOR LAVASH TAHDIG (6-Qt nonstick stockpot)
Several pieces of Lavash to cover the bottom of the pot in a single layer, or one 8-inch flour tortilla cut into 6 wedges.
3 TBSP vegetable oil
1 TBSP butter flavored margarine (or butter)
FOR YOGURT & SAFFRON TAHDIG (6-Qt nonstick stockpot)
½ cup low-fat plain yogurt
Dash of saffron (optional)
1 cup of the drained parboiled rice
3 TBSP vegetable oil
2 TBSP butter flavored margarine (or butter)
INGREDIENTS AND INSTRUCTIONS FOR THE ADIVEH POLO – AROMATIC PERSIAN RICE:
Enough cold water to fill a 6-Qt stockpot up to 3 inches from the top
¼ cup salt
2 ½ cups uncooked Basmati rice
1 ½ tsp Persian Rice Spice blend
Pinch of optional saffron
Follow the above instructions for the white steamed rice up to where the parboiled rice is drained and rinsed. Choose the type of Tahdig you want to make and then proceed with the instructions below:
Add 1/3 of the rice and sprinkle 1/2 tsp Persian Rice Spice evenly on the rice
Then add 1/2 of the remaining rice and sprinkle with 1/2 tsp rice spice. Repeat one more time with the remaining rice and spice blend. Sprinkle the optional saffron on top. Cover the pot with a kitchen towel or Damkesh and steam for 45 minutes or an hour over medium low heat, or until steam rises and the Tahdig is golden brown.
Advieh Polo (aromatic rice)
INGREDIENTS FOR ZERESHK POLO:
Follow the above instructions for steaming the Advieh Polo (Aromatic Rice)
1 large yellow onion, diced and fried to golden brown in 3 tablespoons butter
1/3 cup zereshk (barberries), pick through, wash and rinse before use
Pinch of ground saffron powder (optional)
Optional Garnish: Sliced almonds and/or pistachios
Saute the diced onions in butter until golden brown. Reduce the heat to low; add zereshk and a pinch of saffron and saute for another minute until the zereshk plumps up.
To serve the Zereshk polo, use a spatula to transfer 1/3 of the rice to the serving platter, top with 1/3 of the zereshk/fried onion mixture and continue layering and finish the top with zereshk mixture. Sprinkle with the optional sliced almonds.
INGREDIENTS AND INSTRUCTIONS FOR BAGHALI POLO (Fave bean & dill rice)
2 1/2 cups Basmati Rice
1/4 cup salt
14-16 ounces of frozen or fresh fava beans (also called broad beans). Rinse the frozen fava beans under hot water to thaw.
1 cup chopped fresh dill or 1/3 cup dried dill
Follow the same steps as the white rice up to the point where the rice has boiled for 7-10 minutes and is hard in the center and soft on the two ends. Add the thawed fava beans to the boiling water with rice. Allow to come to boil then drain in a colander.
Start with the Tahdig following the above instructions for Lavash or Yogurt & Saffron Tahdig, then layer the rice and fava beans with chopped dill and top with a pinch of ground saffron for color and aroma. Proceed with the instructions for steaming the rice.
This rice is served with chicken stew but it may also be served with beef or lamb.
Lavash TahDig was used with this rice.
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