PERSIAN RICE TAHDIG IN THE OVEN (RECIPE) Makes: 16 3” x 4” pieces of tahdig Ingredients: To boil the rice -- 2 cups Basmati or Jasmin rice -- 5 tbsp Salt -- 1 tbsp Vegetable oil To make the rice and yogurt batter -- 1 tbsp Saffron solution (AKA saffron water) -- 2 large Eggs -- 1 large Egg yolk -- 1/2 cup Plain yogurt (non-fat or whole) -- 1/4 cup Vegetable oil -- 1 tsp Salt -- 1/2 tsp Black pepper -- 1/2 tsp Turmeric powder -- 1/8 tsp Cayenne pepper To prepare the pan -- 3 tbsp Unsalted butter -- 3 tbsp Vegetable oil -- 1 tbsp Saffron solution -- 1/8 tsp Salt -- 1/8 tsp Black pepper -- 1/8 tsp Turmeric powder Instructions: PREPARE AND BOIL THE RICE -- Put rice in a large bowl and fill with cold tap water. -- Stir with your fingers or a spoon to wash it. ---- Do not squeeze the grains between your fingers; just stir the rice around in the water. -- Pour out the cloudy water. -- Repeat the water fill, stir and strain 2 more times, or until the water is almost clear. -- On the 4th filling of the rice bowl with water, add 5 Tbsp of table salt and stir thoroughly to distribute. Let the rice soak in the salt brine for at least 1 hour and up to 3 hours before cooking it. -- Fill a medium pot halfway with water and bring to a boil on high heat. -- Add rice and the brine liquid to boiling pot. -- Add 1 Tbsp of vegetable oil and give it a few stirs to prevent rice grains from clumping together or sticking to the bottom. -- Once the water and rice start boiling again, reduce heat to medium and continue simmering. -- Stir occasionally, until rice grains are cooked al-dente (cooked outer wall but hard center). ---- This will take 5-8 minutes, depending on your cooktop. -- Transfer boiled rice into a colander over the kitchen sink. -- Rinse with cold water a couple of times and shake to strain. -- Leave the colander over the sink for 10+ minutes to allow the water to drain completely. HOW TO MAKE THE SAFFRON SOLUTION -- Combine ½ tsp ground saffron and 5 Tbsp of hot water in a cup or small bowl. -- Let it sit at least 5 minutes to allow saffron to steep and draw out as much color as possible. -- NOTE: You’re only using 2 Tbsp of this saffron solution for this recipe. Keep the rest in the refrigerator for another use. PREHEAT OVEN TO 435° F (223 ° C) MIX THE RICE BATTER -- In a medium mixing bowl, whisk together the eggs and egg yolks, yogurt, 1/4 cup vegetable oil, 1 Tbsp of saffron solution, 1 tsp table salt, 1/2 tsp black pepper, 1/2 tsp turmeric and cayenne (if using). -- Transfer 1/2 of the cooked rice from the colander to the mixing bowl with the yogurt saffron sauce and gently fold to ensure every grain is coated. ---- Don’t stir it vigorously; fold using a silicon spoon or spatula. PUT TAHDIG TOGETHER BEFORE BAKING -- In a small bowl or ramekin, melt 3 Tbsp of unsalted butter. -- Add 3 Tbsp neutral vegetable oil, 1 Tbsp saffron solution and 1/8 tsp each of salt, black pepper, and turmeric powder. -- Stir to mix thoroughly using a fork or small whisk. -- Let this butter and oil mixture rest in the freezer and congeal a bit for 1-2 minutes. ---- The oil/butter mixture should not be completely liquid so that it will coat the pan evenly and not puddle in the middle. -- Use a silicon brush to coat a rimmed half cookie sheet (or pan) evenly with the oil/butter/saffron mixture from the freezer. -- Add and spread evenly the rice and yogurt batter. -- Sprinkle the second half of the boiled rice from the colander over the spread batter in the pan. -- Use the bottom of a glass to gently pack the batter down evenly. -- Cover the pan tightly with foil and put 5-6 small slits in the foil for steam to be able to escape (promotes crunchiness of the tahdig’s bottom surface). -- Bake until the rice on the bottom and around the edges is a deep golden brown and able to easily detach from the pan. ---- This takes 85-90 minutes in my oven on convection bake at 435 ° F. ---- You will need to practice once or twice to identify the best temperature and timing in your oven. ---- Even in convection ovens, it is a good idea to rotate the pan halfway through the baking time -- Remove pan from the oven. -- Remove the foil cover. Lift the edges of the tahdig to see if it separates easily from the hot pan easily. ---- If not, extra baking time may be needed (in 5-minute increments). -- Lift tahdig carefully from the short end of the pan and cut into desired portion sizes using kitchen shears. -- Serve tahdig pieces in a large serving platter family / buffet style or on individual dinner plates to be enjoyed with your main rice servings, kabobs and/or Persian stews (khoreshes). -- Enjoy! VARIATIONS: -- You can try adding a layer of lavash or tortilla flat bread or thinly slices of russet potatoes on the surface of the pan before adding the rice batter. ---- Test and calibrate the amount of oil & butter as well as time and temperature to ensure the ideal color and crunch.
This changes everything in my world! TAHDIG SANDWICHES!!!… I don’t know if up is down or left is right. Do the laws of physics still apply!? What is going on?… I don’t know but I aim to find out! I there is a foot long koobideh kebab / cheese steak on a tahdig sub roll in my very near future. This is just amazing! Thanks so much for this video!
Brine the rice! 🤯makes soo much sense! Some great techniques here, thank you chef. I have been fantasising about making tahdig like this for a while. So happy you made this, your example is so well done 🙏
❤I would like to make it tonight but I have a couple of questions: Measurements of the pan you used, including the depth. The material of the pan. If it is aluminum, does’t the acidic yogurt interact with it? 435f with the convection on and the upper rack? Thank you so much for this recipe❤
It’s a standard 1/2 cookie sheet (13 x 18 inches). It’s not aluminum; it’s re-inforced sreel. The rim’s about an inch high. www.webstaurantstore.com/bakers-mark-18-x-13-half-size-19-gauge-wire-in-rim-aluminum-bun-sheet-pan/407BUNHALF.html?GoogleShopping&gclid=CjwKCAiAhJWsBhAaEiwAmrNyqw2E4HRROc-WpRkQnMgrdb4a45DsZMgmfn6lmzpys-_bkWleeuekzxoCq74QAvD_BwE
Yes, flat bread, potatoes, etc. Whatever you put in the bottom of your regular pot of rice, you can put under this baked tahdig. I mentioned this in the video (in a caption).
Thanks for the feedback. The process needs to be described in detail. I get many comments from people who like the level of detail! So, it’s clearly a matter of personal preference!
PERSIAN RICE TAHDIG IN THE OVEN (RECIPE)
Makes: 16 3” x 4” pieces of tahdig
Ingredients:
To boil the rice
-- 2 cups Basmati or Jasmin rice
-- 5 tbsp Salt
-- 1 tbsp Vegetable oil
To make the rice and yogurt batter
-- 1 tbsp Saffron solution (AKA saffron water)
-- 2 large Eggs
-- 1 large Egg yolk
-- 1/2 cup Plain yogurt (non-fat or whole)
-- 1/4 cup Vegetable oil
-- 1 tsp Salt
-- 1/2 tsp Black pepper
-- 1/2 tsp Turmeric powder
-- 1/8 tsp Cayenne pepper
To prepare the pan
-- 3 tbsp Unsalted butter
-- 3 tbsp Vegetable oil
-- 1 tbsp Saffron solution
-- 1/8 tsp Salt
-- 1/8 tsp Black pepper
-- 1/8 tsp Turmeric powder
Instructions:
PREPARE AND BOIL THE RICE
-- Put rice in a large bowl and fill with cold tap water.
-- Stir with your fingers or a spoon to wash it.
---- Do not squeeze the grains between your fingers; just stir the rice around in the water.
-- Pour out the cloudy water.
-- Repeat the water fill, stir and strain 2 more times, or until the water is almost clear.
-- On the 4th filling of the rice bowl with water, add 5 Tbsp of table salt and stir thoroughly to distribute. Let the rice soak in the salt brine for at least 1 hour and up to 3 hours before cooking it.
-- Fill a medium pot halfway with water and bring to a boil on high heat.
-- Add rice and the brine liquid to boiling pot.
-- Add 1 Tbsp of vegetable oil and give it a few stirs to prevent rice grains from clumping together or sticking to the bottom.
-- Once the water and rice start boiling again, reduce heat to medium and continue simmering.
-- Stir occasionally, until rice grains are cooked al-dente (cooked outer wall but hard center).
---- This will take 5-8 minutes, depending on your cooktop.
-- Transfer boiled rice into a colander over the kitchen sink.
-- Rinse with cold water a couple of times and shake to strain.
-- Leave the colander over the sink for 10+ minutes to allow the water to drain completely.
HOW TO MAKE THE SAFFRON SOLUTION
-- Combine ½ tsp ground saffron and 5 Tbsp of hot water in a cup or small bowl.
-- Let it sit at least 5 minutes to allow saffron to steep and draw out as much color as possible.
-- NOTE: You’re only using 2 Tbsp of this saffron solution for this recipe. Keep the rest in the refrigerator for another use.
PREHEAT OVEN TO 435° F (223 ° C)
MIX THE RICE BATTER
-- In a medium mixing bowl, whisk together the eggs and egg yolks, yogurt, 1/4 cup vegetable oil, 1 Tbsp of saffron solution, 1 tsp table salt, 1/2 tsp black pepper, 1/2 tsp turmeric and cayenne (if using).
-- Transfer 1/2 of the cooked rice from the colander to the mixing bowl with the yogurt saffron sauce and gently fold to ensure every grain is coated.
---- Don’t stir it vigorously; fold using a silicon spoon or spatula.
PUT TAHDIG TOGETHER BEFORE BAKING
-- In a small bowl or ramekin, melt 3 Tbsp of unsalted butter.
-- Add 3 Tbsp neutral vegetable oil, 1 Tbsp saffron solution and 1/8 tsp each of salt, black pepper, and turmeric powder.
-- Stir to mix thoroughly using a fork or small whisk.
-- Let this butter and oil mixture rest in the freezer and congeal a bit for 1-2 minutes.
---- The oil/butter mixture should not be completely liquid so that it will coat the pan evenly and not puddle in the middle.
-- Use a silicon brush to coat a rimmed half cookie sheet (or pan) evenly with the oil/butter/saffron mixture from the freezer.
-- Add and spread evenly the rice and yogurt batter.
-- Sprinkle the second half of the boiled rice from the colander over the spread batter in the pan.
-- Use the bottom of a glass to gently pack the batter down evenly.
-- Cover the pan tightly with foil and put 5-6 small slits in the foil for steam to be able to escape (promotes crunchiness of the tahdig’s bottom surface).
-- Bake until the rice on the bottom and around the edges is a deep golden brown and able to easily detach from the pan.
---- This takes 85-90 minutes in my oven on convection bake at 435 ° F.
---- You will need to practice once or twice to identify the best temperature and timing in your oven.
---- Even in convection ovens, it is a good idea to rotate the pan halfway through the baking time
-- Remove pan from the oven.
-- Remove the foil cover. Lift the edges of the tahdig to see if it separates easily from the hot pan easily.
---- If not, extra baking time may be needed (in 5-minute increments).
-- Lift tahdig carefully from the short end of the pan and cut into desired portion sizes using kitchen shears.
-- Serve tahdig pieces in a large serving platter family / buffet style or on individual dinner plates to be enjoyed with your main rice servings, kabobs and/or Persian stews (khoreshes).
-- Enjoy!
VARIATIONS:
-- You can try adding a layer of lavash or tortilla flat bread or thinly slices of russet potatoes on the surface of the pan before adding the rice batter.
---- Test and calibrate the amount of oil & butter as well as time and temperature to ensure the ideal color and crunch.
Happy Yalda night & winter solstice chef!
This changes everything in my world! TAHDIG SANDWICHES!!!… I don’t know if up is down or left is right. Do the laws of physics still apply!? What is going on?… I don’t know but I aim to find out! I there is a foot long koobideh kebab / cheese steak on a tahdig sub roll in my very near future. This is just amazing! Thanks so much for this video!
But the whole joy of tahdeeg is to watch all the fighting that goes on...
Brine the rice! 🤯makes soo much sense! Some great techniques here, thank you chef. I have been fantasising about making tahdig like this for a while. So happy you made this, your example is so well done 🙏
How did you come up with this recipe?! This is a fantastic idea!
I love tahdig and I knew what is needed to create it. Not my original idea but not very common either.
Very talented chef!
Hi Sheff Bagheri it was perfect thank you so much
Shabe yalda mobarak! Hope you enjoy. Thank you for this recipe, it is to me like a very thin tahchin and easier to make, how creative as a sandwich.
You're a life saver.
Absolutely Fantastic, is a bit of a hard work, but it’s worth it. Thanks buddy.
I love tahdig.
So glad to have found your channel. Always great. 👍👍👍
Looks great. Nice method for tahdig for a crowd. ❤🤤
Freaken love it ! Can’t wait to make it!!!
Great idea! Can one make tahdig with potato or bread on the bottom in the oven?
@@alderi2 ... yes, you can place sliced potatoes. Test to get the right temp & time.
Awesome, making this tomorrow. please put the link to the Saffron water. thanks for the great videos.
The recipe for saffron solution/water is right here in the first / pinned comment.
You have my Dream kitchen. So jealous but thank you for this so I can make lots.l of Tahdig
God bless you looks wounderful. i am amazed about your English excellent. Sepas
This looks AMAZING! Great technique. Pleasant presentation. Can't wait to make some!
Thank you
That's what Iam talking about!
Is it possible to make this without the eggs?
Eggs function as binder. I have never made it without eggs. Go ahead and tey it. Let us know the results.
❤I would like to make it tonight but I have a couple of questions:
Measurements of the pan you used, including the depth.
The material of the pan.
If it is aluminum, does’t the acidic yogurt interact with it?
435f with the convection on and the upper rack?
Thank you so much for this recipe❤
It’s a standard 1/2 cookie sheet (13 x 18 inches). It’s not aluminum; it’s re-inforced sreel. The rim’s about an inch high.
www.webstaurantstore.com/bakers-mark-18-x-13-half-size-19-gauge-wire-in-rim-aluminum-bun-sheet-pan/407BUNHALF.html?GoogleShopping&gclid=CjwKCAiAhJWsBhAaEiwAmrNyqw2E4HRROc-WpRkQnMgrdb4a45DsZMgmfn6lmzpys-_bkWleeuekzxoCq74QAvD_BwE
You have a new kitchen! It looks very nice! Have you used this recipe with the potatoes as in your video for the rice in a pot?
Yes, flat bread, potatoes, etc. Whatever you put in the bottom of your regular pot of rice, you can put under this baked tahdig. I mentioned this in the video (in a caption).
Thank you! So sorry I missed that!@@CafeBagheri
I think the videos are too long
Thanks for the feedback. The process needs to be described in detail. I get many comments from people who like the level of detail! So, it’s clearly a matter of personal preference!
Use the function that speeds the video up.
@@CafeBagheri probably they are old ladies.