There’s lots of different ways to chicken and rice. For this recipe, we’ll look to Persian cuisine for inspiration and guidance as we make this Persian-inspired Chicken & Rice with Tahdig.
Tahdig refers to the golden, “bottom of the pot” layer of crispy rice made when making a big pot of rice “chelo-style”—a method that consists of par-boiling the rice first and then allowing the rice to steam-cook while it forms a crispy golden crust. I first learned of this dish from one of my culinary heroes: Samin Nosrat, on her Netflix show: Salt, Fat, Acid, Heat—and honestly, it’s required-binging for everyone who loves to cook. This recipe/meal is inspired by her “Persian-ish” rice recipe over on Food52 — I highly recommend checking out her original recipe for more in-depth instructions, and highly, highly recommend getting Samin’s book: Salt, Fat, Acid, Heat. It’ll change your life.
Rice with tahdig is served with many Persian foods including:Khoresh, or persian stews.Grilled meat.Grilled vegetables.Kabobs (Persian kebabs)Fried fish.Mast-o Khiar (Persian cucumber yogurt sauce)Roasted chicken.
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Khoresh, or persian stews.
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Grilled meat.
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Grilled vegetables.
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Kabobs (Persian kebabs)
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Fried fish.
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Mast-o Khiar (Persian cucumber yogurt sauce)
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Roasted chicken.
Why you should make it:
Every person I’ve ever talked to about cooking—who wouldn’t consider themselves a fan of cooking—always, inevitably, ends their disdainful scorn of the task with “but I make a lot of chicken and rice.”
Chicken and rice is great—easy, affordable and tasty. I’m not dogging it—but I think we can all resolve to upgrade our chicken and rice game. With a little technique and preparation, you can transform a weekday default-dinner into something you’d eagerly share with guests at a dinner party.
- Washing rice
- Getting close to “Tahdig” excellence (I am not Iranian and would never dream of saying I know how to make the real deal)
- A grandma-approved way to check “chicken doneness”—no thermometer required
- Marinating and the role that acid plays in the process
- A Blender/Food Processor
- Mixing Bowls
- A non-stick pan with deep sides or a non-stick braiser pan (VERY IMPORTANT—MUST BE NON-STICK OR WELL SEASONED)
For yogurt sauce & marinade
- 2 Cups of plain Labneh or Greek Yogurt
- 1/2 of a Persian Cucumber
- 1/2 of a medium red onion
- 6 cloves of garlic
- 1 bunch of fresh dill
- 1/4 cup of lemon juice
- 2 teaspoons of cumin (optional)
- Salt & Pepper to taste
- 2 Cups quality Basmati Rice
- 4 quarts of water
- Diamond Crystal Kosher Salt
- 1/2 teaspoon of saffron threads (optional)
- 1/4 cup of yogurt sauce
- 3 tablespoons of butter
Tahdig – The Cooking Show (Farideh + Her Dad)
FAQ
What pairs well with tahdig?
What’s the difference between Tahchin and tahdig?
What is tahdig in English?
What to serve with tahdig?
Persian rice dishes are often served along with one of the numerous types of exquisite slow-cooked braises called “khoresh” (خورش). A common practice among Persian food lovers is to pour some of the braise over their pieces of tahdig to soak up some of the wonderful savory flavors of the braise.
How to make tahdig?
Prepare the rice, yogurt, saffron mixture. Take 1 cup of the rice and mix it super well with 2 tablespoons of yogurt, 2 tablespoons of grapeseed oil (or another neutral-tasting oil) and 2 tablespoons of the saffron water. Assemble the tahdig in a nonstick pot. Spread the rice-yogurt mixture in bottom of the pot (this is what makes the crust).
What is tahdig rice?
Tahdig is a traditional Persian rice dish that literally means “bottom of the pot.” It gets its name from the crispy, buttery, saffron-hued rice that forms at the bottom of the rice pot. Believe me, it is the best part.
How is tahdig served?
Traditionally, pieces of tahdig are scraped off the bottom of the pot and served either on the same platter as the accompanying rice dish or on a separate smaller plate. If served on a separate plate, it is passed around the table apart from the rice platter.