Description
A simple recipe for traditional Persian steamed rice flavored with tomato paste.
Ingredients
Scale
- 2 cups basmati rice
- 4 tablespoons vegetable oil or butter
- 3 tablespoons tomato paste
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon saffron threads (optional)
- 1/2 cup water
- 1 teaspoon salt
Instructions
- Rinse the basmati rice several times under cold water until the water runs clear. Soak the rice in water with 1 teaspoon of salt for at least 1 hour.
- Drain the soaked rice.
- In a medium non-stick pot, heat the oil or butter over medium heat. Add the tomato paste and turmeric. Cook for 2 minutes, stirring constantly, until the paste darkens slightly.
- Add 1/2 cup of water to the tomato paste mixture and stir well. Bring to a simmer.
- Gently layer the drained rice over the tomato mixture in the pot. Do not stir.
- If using saffron, dissolve the threads in 2 tablespoons of hot water and drizzle over the top of the rice.
- Cover the pot with a lid wrapped in a clean kitchen towel (to absorb steam). Cook on medium-high heat for 5 minutes until steam builds up.
- Reduce the heat to low and cook for 45 to 50 minutes until the rice is tender and the bottom forms a crust (tahdig).
- To serve, gently fluff the rice with a fork. Scoop out the tahdig separately if desired.
Notes
- For a crispier tahdig, use a little more oil or butter at the bottom of the pot.
- Do not press down on the rice after layering it; this prevents steam from cooking it evenly.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Side Dish
- Method: Steaming
- Cuisine: Persian
Nutrition
- Serving Size: 1 cup cooked
- Calories: 350
- Sugar: 2
- Sodium: 450
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 2
- Protein: 6
- Cholesterol: 0
Keywords: Persian rice, tomato rice, chelow, basmati, tahdig