I love rice. Brown, white, short, medium and long grain, basmati, jasmine, arborio, wild rice (not technically rice). Some of my favorite recipes are Sopa de Arroz, Japanese sushi rice, Korean bibimbap and now Tah Dig. I found a recipe on the internet for Persian Jeweled Rice. It was mesmerizing. This colorful, gorgeous rice dish was added to my list of must try recipes. This also led me to a rice recipe I had never heard of before, Tah Dig. Shanna over at Curls & Carrots inquired about the stone bowls used in my bibimbap recipe. She mentioned she had a Persian rice cooker that produces a crispy crust of rice just as the stone bowls do. Persian rice cooker? I had never heard of it before.
Many thanks to Shanna for posting her Easy Shabbat Tah Dig recipe. I could barely wait to try it.
The golden color of the rice comes from a pinch of turmeric and beautiful saffron.
I purchased my Pars Persian rice cooker on-line from Kalamala. Their shipping fees are reasonable and they have excellent customer service. Now to find space for another appliance….
I had some herb tofu in my refrigerator and quickly assembled the tofu on skewers with cherry tomatoes then briefly browned them in my grill pan. Tofu kebabs!
Tah Dig ~ Persian Rice
Adapted from Shanna’s recipe at Curls & Carrots (Mahalo Shanna!)
Ingredients
1 1/2 cups white basmati rice
1 14.5 ounce can chicken broth
1 tablespoon Earth Balance butter, melted (or real butter for those who are not lactose intolerant)
1/2 teaspoon salt
a pinch of turmeric
a few pinches of saffron, crumbled
Preparation
Soak rice in a bowl of water for 1 hour. Rinse the rice until the water runs clear, drain well.
Place the rice, chicken broth, butter, salt, turmeric and saffron in a Persian, non-stick rice cooker. Give the ingredients a stir.
Place the cover on the rice cooker and cover it with a kitchen towel. Cook the rice for 45 minutes.
Turn off the rice cooker and let rice sit, undisturbed for at 15 minutes. Invert rice on a platter and serve.
Aloha, Kiyo!
Oh my gosh, this post made my morning. What an honor to mentioned on your gorgeous, delicious blog! Such beautiful rice you have made – and you have created a perfect recipe. You never fail to elevate food – and take fabulous photos, too.
I hope that this is one kitchen appliance that you happily find room to store! You know, I brought a raclette back from France in my suitcase, leaving clothes behind. The raclette has since been misplaced in a move, but you see my point: once cannot have too many great appliances! 😉 Your kebob look so Persian and delicious – oh, the beautiful red and white colors pop against the brilliant, purple rice! I see green flecks of parsley – what else is in your kebob?
On another rice note, this would be a beautiful recipe adapted to your new rice cooker, if you are up for a challenge: http://fae-magazine.com/2012/11/06/carrot-rice-havij-polo/?relatedposts_exclude=15199
Take good care. Well done – I am so impressed by My Lilikoi Kitchen, as always.
Warmly,
Shanna
Aloha Shanna! Thank you for introducing me to the Persian rice cooker. I tell my friends about it and they are surprised, as I was, to find that there is a rice cooker that produces such a beautiful and delicious dish. I too would leave clothing behind if space was limited and I had to choose between that or a special cooking/kitchen item. Maybe you will take another trip to France one day and replace the raclette dish that is now missing. I will try the Havij Polo recipe, it sounds delicious! I bought barberries (Zereshk) and will try Persian Jeweled Rice. Thanks again for your kind comments and especially for your wonderful Tah Dig recipe.
Hi, Kiyo,
I am so glad that you enjoy your Persian rice cooker as much as we do ours. At this point, we have used it so much that it seems the timer does not work any longer! Still, it continues to get good use in this home. 🙂 I popped over to let you know that I will be making your recipe tonight. I will be adding something fun for color, too… If only I had Zereshk! The closest thing at the moment is a pomegranate or some cranberries.
I am so impressed that you will be making the Persian Jeweled rice and Havji Polo soon. Both dishes are mouthwatering! I remember that you and John enjoy some nice red meat – much like Greg and I – and a typical Persian lamb and eggplant stew is just delicious. I can ask my friend for her recipe – she makes the most amazing khoresh-e bademjan for hospital gatherings – but in the meantime, this looks good and quite impressive for a dinner party (and perfect for your fantastic Tah Dig):
http://online.wsj.com/article/SB10001424052748704150604576166802913454130.html
The advieh can be easily made, ordered online or bought in a Middle Eastern shop.
Of to brave the heavy snow and take Snu Magoo to Montessori school. Enjoy your day!
Warmest regards,
Shanna
Thank you! I enjoyed the Intimate Persian Feast story and the recipes sound wonderful. Previously you suggested Persian green bean stew and I’ve made it twice now and love it. Once vegetarian style and once with chicken. I will give these recipes a try. There truly is something special about the spices used in many of these dishes – je ne sais quoi!
OOPS, yellow rice, not purple. 🙂
Mahalo Shanna!
[…] Adapted from Kiyo’s Recipe at My Lilikoi Kitchen […]
You really have perfected this recipe. I am following your instructions it to a “T” (for Tah Dig) for tonight’s supper club for six. 🙂
[…] with crunchy Tah Dig rounded out the meal. For the rice, I recommend my recipe or Kiyo’s recipe from the My Lilikoi Kitchen food […]
[…] Here is a link to someone else’s wonderful recipe with pictures: Tah Dig Persian Rice […]
[…] Here is a link to someone else’s wonderful recipe with pictures: Tah Dig Persian Rice […]
Oh yummy! What a beautiful tadigh, crust. Your photos are sure mouthwatering :). I have the exact rice maker too and can’t live without it. I actually bought a second one because the first one got all scratched up.
Aloha! I love that rice cooker! It works like a charm. The rice turns out perfectly every time. I’d like to try tahdig with potatoes sometime. I think it would make a delicious breakfast, with a fried egg on top!!!!