Tahdig is a traditional Persian dish enjoyed by many families while they ring in the New Year. This version uses 88 Acres Southwest Turmeric Dressing to replace the yogurt that is used in some recipes, to help the rice crisp up in the pan and give it that beautiful golden color. Add heaps of fresh herbs, leeks, pomegranate arils or dried cranberries for a vibrant addition to your holiday table.
- 2 cups basmati rice, rinsed well
- 3 tablespoons salt
- 5 tablespoons olive oil, divided
- 1 leek including light green and white parts, finely diced
- 1 cup cilantro leaves and stems, finely chopped
- 1 cup dill leaves and stems, finely chopped
- 1/4 cup 88 Acres Southwest Turmeric Dressing
DIRECTIONSBring a large pot of water with 3 tablespoons of salt to a boil. Add rinsed rice and boil for 5-6 minutes. Drain.
While rice is cooking, saute leeks in olive oil over medium heat for 5 minutes or until translucent. Add the cooked leeks and finely chopped herbs to the cooked rice and stir well to combine.
Mix 1 cup of cooked rice with Southwest Turmeric Dressing and 1/4 cup water.
Heat a large nonstick skillet over medium-high heat with 3 tablespoons olive oil. Spread the rice and dressing mixture evenly over the surface of the pan. Top with the remaining cooked rice and use the handle of a wooden spoon to poke 5 evenly spaced holes in the rice, being careful not to go all the way to the bottom of the rice; the holes will help the rice release steam while cooking, helping it get that crispy bottom. Cook rice until steam starts to come through the holes, about 6 minutes.
Turn heat to low and cover the pan with a tight-fitting lid wrapped with a dish towel. Cook for about 30-45 minutes, or until the bottom of the rice is golden and crispy and the rice is fully cooked. You can peak at the bottom of the rice by using a flexible spatula to very gently lift the edge of the rice.
Turn off the heat, remove the lid, and place a large plate upside down on top of the rice. Place your hand on top of the plate and carefully flip everything over to invert the rice onto the plate.
Serve with more fresh herbs, sauteed leeks, dried cranberries, or pomegranate arils.