Photograph of the finished Tahdig

Middle East · Cơm cháy đáy nồi Tahdig

Tahdig

1 hr 40 min Hands-on time + 3 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basmati rice Basmati rice 640 g
  • Photograph of Potato Potato 800 g
  • Photograph of Fresh milk Fresh milk 240 ml
  • Photograph of Ghee Ghee 320 g
  • Photograph of Saffron threads Saffron threads 1.2 g
  • Photograph of Salt Salt 40 g
  • Photograph of Unsweetened yogurt Unsweetened yogurt 240 g
  • Photograph of Turmeric powder Turmeric powder 12 g

Method

  1. 1 Soak the rice in salt water for 3 hours, then boil it for exactly 6 minutes and rinse with cold water.
  2. 2 Mix a bowl of boiled rice with yogurt, saffron milk, and a little ghee.
  3. 3 Spread a thick layer of ghee butter on the bottom of the pot, then arrange potato slices 4 mm thick to cover the bottom completely.
  4. 4 Spread a layer of the yogurt-mixed rice over the potato, then pour the remaining rice over it to form a mountain shape.
  5. 5 Wrap a towel around the lid to prevent condensation from dripping down, as the steam will cause the burnt layer to become soggy and not crispy.
  6. 6 Simmer over the lowest heat for 55 minutes, then invert the pot onto a tray, leaving the golden-brown crust on top.

With an appliance

  • Oven 1 hr 10 min

    Replace step 6: Place the uncovered pot on the lowest rack of the oven at 200 degrees for 40 minutes, then let it sit outside for 5 minutes; reduce to about 10 minutes. The bottom of the potatoes and rice will be evenly golden brown without needing to constantly monitor the heat, and the crispy, thin crust will have fewer burnt spots. The cloth covering the lid is not for use in the oven; keep the potato and rice arrangement as in steps 3-4.

Start cooking