Tahdig is the bottom layer of rice which forms a crunchy buttery crust and is the prize that everyone hopes to get. Despite having eaten it any number of times, I’d never prepared rice this way myself. When I was sent some basmati rice and the ingredients to make jewelled Persian rice, based on the classic Javaher Polow, I was filled with nostalgia and was cooking almost before I’d unpacked the box.
The rice in question is Amira’s superior aromatic rice and it really is what it says on the tin – or do I mean packet? The grains are incredibly long and the fragrance, even before it is cooked, is deeply aromatic. In fact I spent a considerable amount of time with my nose in the bag just breathing in the scent. Apparently basmati rice needs to be aged to add flavour, something I was completely unaware of and this one is aged from 12 to 18 months.
The recipe I was sent was for jewelled Persian rice with pomegranates. walnuts and parsley. Luckily, I had plenty of parsley in the garden as that wasn’t provided. I also had a bag of broad beans, some courgettes, a red pepper and some newly harvested garlic, so these went into the pot too and added a little extra protein to the dish. I didn’t have any oranges, so I substituted a little grated lemon zest instead. As well as making a few adjustments to the ingredients, I also simplified the method a little – I don’t like over complicating things and having to use too much paraphernalia. The dish is very nearly vegan, there is only a pat of butter added and that could easily be left out, though I can’t vouch for the tahdig if it is.
Well what can I say? It was delicious, a good combination of eastern fragrance, fruit, spice and mouthwatering rice. Despite me going my own way, the tahdig was perfect. The dish lasted us two days and we ate it unaccompanied. It really didn’t need anything else. The tahdig disappeared on day one when it was nice and crunchy, but the rice was easily reheated the next day to make another satisfying meal.