It’s 2020 and I’m starting a campaign for Tahdig, aka crispy Persian rice, to get the trendy blogger attention it deserves. Hummus is out, it’s had its 15 (thousand) minutes of fame and it’s time for a new Middle Eastern dish to take over. What’s not to love? It’s rice, it’s crispy and you could eat with anything from fried eggs to saucy curry.
Before Salt, Fat, Acid, Heat, I could name exactly zero Persian dishes. Then Samin Nosrat seemed to come out of nowhere with her James Beard award-winning cookbook and Netflix mini-series and introduced us to the world of crispy rice. I watched the miniseries a couple of years ago and the only segment I can easily recall is the seemingly magical Tahdig.
This recipe looks intimidating at first and it took me a while to work up the courage to attempt it. It’s really all about patience – thoroughly washing the rice, slow cooking on low and not being able to know if you did it right until it’s all over. Patience is not something I excel at. I’m more of a can’t-even-wait-for-quick-dry-nail-polish kind of girl. But I forced myself to calmly follow the instructions, and it turned out just fine.
Flipping the rice from the skillet onto the plate is a scary but rewarding moment. Will all these dishes be worth it? Will I have to heat up an Uncle Ben’s insta rice instead? Miraculously mine did not stick, and I don’t think yours will either if you use the absurd amount of butter and oil this calls for. The end result is a crunchy, salty, golden brown treat. I ate it with a quick chicken curry but I would honestly consider meal prepping this on Sundays and eating with different things throughout the week. Once Instagram gets its hands on this rice, I can just see it becoming the new grain bowl. #tahdig2020
Dishes: High for rice
Would make again: Yes, and will pair with 1000 other things