Techniques & Notes

Preparations & Tips

Lavash Tahdeeg

Once you've parboiled and drained your basmati rice (see the Basmati Rice recipe), this is how I build a golden lavash tahdeeg — a crisp bread crust on the bottom of the pot.

Photo coming soon

Ingredients

For the Tahdeeg

1 sheet lavash bread, cut to fit the inside bottom diameter of the pot
2-3 tbsp organic extra virgin olive oil

Instructions

1
Add 2 to 3 tablespoons of olive oil to the bottom of the pot. Lay the lavash bread over the oil, with its less-baked side facing down.
2
Pour the parboiled rice into the pot, over the bread.
3
Optional: if using saffron rice, sprinkle it over the top now.
4
Cut 1/4 stick of butter into 5 pieces. Place one piece in the center of the rice and the other 4 spaced evenly around it, halfway between the center and the outer edge.
5
Drizzle another 3 tablespoons olive oil and 1/5 cup water over the top, then cover the pot.
6
Place the pot over medium heat until it starts to steam. Gently mix the rice with a large spoon, then lower the heat to medium-low and let it simmer.
7
The rice is ready once the outer edges look a little dry — that's a sign the tahdeeg has formed underneath.
8
Remove the lid, place a large flat platter on top of the pot, and carefully turn the pot over onto the platter to reveal the golden lavash tahdeeg.

Notes

Persian or Mediterranean grocery stores are the best place to find lavash bread.

Potato Tahdeeg

Once you've parboiled and drained your basmati rice (see the Basmati Rice recipe), this is how I build a golden potato tahdeeg — a layer of crisp potato slices on the bottom of the pot.

Photo coming soon

Cook: 35-40 min

Ingredients

For the Tahdeeg

2 large organic russet potatoes, peeled and sliced 1/4 inch thick
3-4 tbsp organic extra virgin olive oil

Instructions

1
Peel 2 large russet potatoes, slice them 1/4 inch thick, and place the slices in a bowl of cold water to cover, so they don't discolor.
2
Add 3 to 4 tablespoons olive oil to the bottom of the pot, depending on its size. Drain the potato slices and arrange them over the oil, covering as much of the base as possible.
3
Pour the parboiled rice into the pot, over the potatoes.
4
Optional: if using saffron rice, sprinkle it over the top now.
5
Cut 1/4 stick of butter into 5 pieces. Place one piece in the center of the rice and the other 4 spaced evenly around it, halfway between the center and the outer edge.
6
Drizzle another 2 tablespoons olive oil and 1/5 cup water over the top, then cover the pot.
7
Place the pot over medium heat until it starts to simmer, then lower the heat to medium-low.
8
Cook for about 35 to 40 minutes, until the outer edges of the rice look dry and light golden.
9
Remove the lid, place a flat round platter on top of the pot, and carefully turn the pot over onto the platter to reveal the golden potato tahdeeg.

Saffron Yogurt Tahdeeg

Once you've parboiled and drained your basmati rice (see the Basmati Rice recipe), this is how I build a golden saffron-yogurt tahdeeg. This same mixture is also the base for Tehcheen, a layered rice dish I'll add as its own recipe.

Photo coming soon

Ingredients

For the Tahdeeg Mix (prepare ahead)

1/2 cup organic plain whole-milk yogurt (do not use nonfat)
1 tsp organic saffron
1/4 cup organic extra virgin olive oil
1 organic egg
Dash of organic ground cinnamon
Dash of organic ground turmeric
Salt, to taste

Instructions

1
At least 4 hours before you plan to cook (up to 24 hours ahead), combine the yogurt, saffron, olive oil, egg, cinnamon, turmeric, and salt in a glass bowl. Cover with plastic wrap and refrigerate — the longer it sits, the more color and flavor the saffron releases.
2
Once you have parboiled and drained your basmati rice, remove the yogurt mixture from the fridge and scrape it into a bowl large enough to mix in about a third of the rice.
3
Add 3 tablespoons olive oil to the bottom of the pot, then spread the yogurt-and-rice mixture over the oil in an even layer.
4
Pour the remaining rice on top of the yogurt layer.
5
Cut 1/4 stick of butter into 5 pieces. Place one piece in the center of the rice and the other 4 spaced evenly around it, halfway between the center and the outer edge.
6
Pour 1/5 cup water over the rice, then drizzle 2 tablespoons olive oil around the top.
7
Cover the pot and place it over medium heat. After about 20 minutes, check to see if the rice is steaming.
8
Replace the lid and continue cooking until the outer edge of the rice looks light golden.
9
Remove the lid, place a flat round platter on top of the pot, and carefully turn the pot over onto the platter to reveal the tahdeeg.

Notes

This same saffron-yogurt tahdeeg mixture is also the base for Tehcheen, a layered rice dish Rose will add as its own recipe.

Fresh Herb Mix

A healthy addition — or replacement — for salad, made with cilantro, mint, basil, green onions, and delicate Persian leek.

Photo coming soon

Ingredients

1 bunch organic cilantro
1 bunch organic green onions
1 bunch organic mint
1 bunch organic basil
1 bunch organic leek (Persian leek, from a Persian or Mediterranean market)

Instructions

1
Before untying each bunch, trim just the very end of the stems (not the entire stem).
2
Untie the cilantro and cut the stems into halves or thirds, depending on their length. Repeat with the mint and basil.
3
For the leek, separate each leaf and wash thoroughly.
4
For the green onions, check inside the stem — sometimes mud collects there — and wash thoroughly.
5
Cut each leek leaf and green onion into 2- to 3-inch sections.
6
Wash all the herbs thoroughly and strain, leaving them in the strainer until all the excess water has drained.
7
Place the herbs in a clean dish cloth, gently roll it up, and store it in a large resealable bag for daily use.

Notes

Persian leek is much more delicate than the conventional type found in most local supermarkets — look for it at a Persian or Mediterranean market.
It's a wonderful habit we were taught as kids: grab a portion from the bowl of herbs and eat it with whatever delicious food is being served.