When it comes to cooking, there are few dishes that are as comforting and satisfying as tahdig. This Iranian rice dish is known for its crispy, golden crust that develops on the bottom of the pot as the rice cooks. It’s easy to see why tahdig has become such a beloved staple in Iranian households, and it’s no surprise that it’s starting to gain popularity around the world.
If you’re new to tahdig and want to try your hand at making it, you’ve come to the right place. We’ve rounded up a collection of delicious tahdig recipes that are easy to make and sure to impress. And don’t worry if you’re not familiar with Iranian cooking – we’ve included detailed step-by-step instructions to help guide you through the process.
Chicken and Eggplant Tahdig Recipe
This chicken and eggplant tahdig recipe is perfect for a cozy night in. It’s packed with flavor and has a deliciously crispy crust that’s sure to satisfy your cravings. Here’s everything you’ll need to make it:
Ingredients:
- 2 cups basmati rice
- 1 eggplant, sliced into rounds
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, diced
- 4 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- Salt and pepper to taste
- 3 cups chicken broth
- 4 tablespoons ghee or butter
Instructions:
- Preheat your oven to 350 degrees F.
- Rinse the rice in cold water until the water runs clear. Drain the rice and set it aside.
- Heat 2 tablespoons of ghee or butter in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 3-5 minutes.
- Add the chicken pieces to the pot and sauté until cooked through, about 5-7 minutes.
- Add the eggplant rounds to the pot and sauté until they are nicely browned, about 5-7 minutes. Remove the chicken and eggplant from the pot and set them aside.
- Add the remaining 2 tablespoons of ghee or butter to the pot. Add the rice and stir until all the grains are coated in the ghee or butter.
- Add the turmeric, cumin, paprika, coriander, salt, and pepper to the pot. Stir until the spices are evenly distributed.
- Add the chicken broth to the pot and stir to combine.
- Bring the rice mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid. Cook for 20 minutes.
- Remove the pot from the heat and let it rest for 5-10 minutes.
- While the rice is resting, line a baking sheet with parchment paper. Place the chicken and eggplant on the lined baking sheet.
- Place the pot back on the stove over medium-high heat. Using a spoon, gently spoon the rice away from the bottom of the pot to create a mound in the center. This will allow the crust to form more easily.
- Place the baking sheet with the chicken and eggplant on the bottom of the pot, making sure they are evenly distributed.
- Using the end of a spatula or spoon handle, make four to five holes in the rice mound, going all the way down to the bottom of the pot.
- Put the lid back on the pot and cook over medium-high heat for 10-15 minutes, or until you hear a sizzling sound and steam starts to escape from the edges of the pot.
- Remove the pot from the heat and let it sit for 5 minutes. This will help the crust form and make the tahdig easier to remove.
- To serve, use a spatula to carefully remove the tahdig from the pot. It should come out in one crispy, golden piece. Serve the tahdig alongside the chicken and eggplant.
With its blend of aromatic spices, tender chicken, and crispy eggplant, this chicken and eggplant tahdig is sure to become a new favorite in your home. The crispy crust on the bottom is the perfect contrast to the fluffy rice, and the medley of flavors is simply irresistible.
Tahdig Trio
If you’re looking for a slightly more unique spin on traditional tahdig, this tahdig trio is sure to fit the bill. It features three different types of tahdig – potato, bread, and rice – each with its own unique flavor and texture.
Ingredients:
Potato Tahdig:
- 2 cups basmati rice
- 2-3 potatoes, peeled and sliced into thin rounds
- 4 cups water
- 4 tablespoons ghee or butter
- Salt and pepper to taste
Bread Tahdig:
- 2 cups basmati rice
- 2 slices of bread, crusts removed and torn into small pieces
- 4 cups water
- 4 tablespoons ghee or butter
- Salt and pepper to taste
Rice Tahdig:
- 2 cups basmati rice
- 4 cups water
- 4 tablespoons ghee or butter
- Salt and pepper to taste
Instructions:
- Preheat your oven to 350 degrees F.
- Rinse the rice in cold water until the water runs clear. Drain the rice and set it aside.
- For the potato tahdig:
- Add the sliced potatoes to a pot with 4 cups of water. Bring to a boil and simmer for 5-7 minutes, or until the potatoes are partially cooked but still firm.
- Drain the potatoes and set them aside.
- Heat 2 tablespoons of ghee or butter in a large pot over medium heat. Add the rice and stir to coat the grains in the ghee or butter.
- Add the partially cooked potatoes to the pot with the rice.
- Add salt and pepper to taste.
- Add enough water to the pot to cover the rice mixture by about 1 inch.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid. Cook for 20 minutes.
- Remove the pot from the heat and let it rest for 5-10 minutes.
- Spoon the rice and potato mixture onto a baking sheet lined with parchment paper.
- Bake in the oven for 10-15 minutes, or until the crust is golden brown and crispy.
- Remove from the oven and serve.
- For the bread tahdig:
- Heat 2 tablespoons of ghee or butter in a large pot over medium heat. Add the rice and stir to coat the grains in the ghee or butter.
- Add the torn pieces of bread to the pot with the rice.
- Add salt and pepper to taste.
- Add enough water to the pot to cover the rice mixture by about 1 inch.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid. Cook for 20 minutes.
- Remove the pot from the heat and let it rest for 5-10 minutes.
- Spoon the rice and bread mixture onto a baking sheet lined with parchment paper.
- Bake in the oven for 10-15 minutes, or until the crust is golden brown and crispy.
- Remove from the oven and serve.
- For the rice tahdig:
- Heat 2 tablespoons of ghee or butter in a large pot over medium heat. Add the rice and stir to coat the grains in the ghee or butter.
- Add salt and pepper to taste.
- Add enough water to the pot to cover the rice mixture by about 1 inch.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid. Cook for 20 minutes.
- Remove the pot from the heat and let it rest for 5-10 minutes.
- Spoon the rice mixture onto a baking sheet lined with parchment paper.
- Bake in the oven for 10-15 minutes, or until the crust is golden brown and crispy.
- Remove from the oven and serve.
This tahdig trio is a great way to explore the versatility of this beloved Iranian dish. From the creamy potato crust to the unique bread crust, each tahdig has its own distinct flavor and texture. We know you’ll love them as much as we do.