Tahdig ba Morasa (Jeweled Rice with Crispy Rice Crust)
A celebratory Iraqi rice dish featuring a fragrant basmati rice steamed to perfection, with a crispy, golden tahdig (rice crust) at the bottom, often adorned with jewels of dried fruits and nuts.
🧂 Ingredients
- 3 cups Basmati rice
- 6 cups Water(for rinsing and boiling)
- 2 tbsp Salt(for boiling water)
- 1/2 cup Yogurt(plain, full-fat)
- 2 large Egg yolks
- 1 tsp Saffron threads(steeped in 2 tbsp hot water)
- 6 tbsp Butter or Ghee(melted)
- 1/2 cup Dried barberries(rinsed and drained)
- 1/2 cup Pistachios(shelled and roughly chopped)
- 1/2 cup Almonds(blanched and slivered)
- 2 tbsp Sugar(for barberries)
👨🍳 Instructions
- 1
Rinse basmati rice thoroughly under cold running water until the water runs clear. Soak the rice in a bowl of cold water with 1 tbsp of salt for at least 30 minutes.
- 2
While the rice soaks, prepare the 'jewels': In a small saucepan, melt 1 tbsp of butter. Add the rinsed barberries and sugar. Cook over low heat for 2-3 minutes until the barberries plump up slightly. Remove from heat and set aside. In a separate small pan, lightly toast the pistachios and almonds in 1 tbsp of butter until fragrant. Set aside.
- 3
Bring a large pot of water to a rolling boil. Add the remaining 1 tbsp of salt. Drain the soaked rice and add it to the boiling water. Cook for 5-7 minutes, until the rice is partially cooked but still firm to the bite (al dente). Drain the rice immediately in a colander.
- 4
In a bowl, whisk together the yogurt, egg yolks, and steeped saffron. Mix in 2 tbsp of melted butter.
- 5
In the same large pot (or a non-stick pot), melt 2 tbsp of butter over medium heat. Spread the yogurt-saffron mixture evenly on the bottom of the pot. This will form the base of the tahdig.
- 6
Carefully spoon about 1 cup of the partially cooked rice over the yogurt mixture, creating an even layer. Then, add the remaining rice on top, mounding it slightly in the center. Use the handle of a wooden spoon to poke several holes through the rice to allow steam to escape.
- 7
Drizzle the remaining melted butter over the top layer of rice. Cover the pot tightly with a lid. You can place a clean kitchen towel between the pot and the lid to absorb excess moisture and prevent it from dripping onto the rice.
- 8
Cook on medium-high heat for about 10 minutes, until you hear sizzling and see steam escaping. Then, reduce the heat to low and let it steam for 45-60 minutes, or until the rice is fully cooked and the tahdig is golden and crispy.
- 9
To serve, carefully invert the pot onto a large serving platter. The crispy tahdig should come out in one piece. Garnish the top of the rice with the prepared barberries, pistachios, and almonds.
💡 Pro Tips
- ✓The key to a good tahdig is a hot, well-buttered pot and patience. Don't rush the steaming process.
- ✓Ensure your yogurt is full-fat for the best crust.
- ✓If the tahdig starts to brown too quickly, you can lower the heat slightly.
- ✓For a more intense saffron flavor, steep the saffron in hot water for at least 15-20 minutes.
🔄 Variations
- Add cardamom pods to the steaming rice for an aromatic touch.
- Incorporate small pieces of cooked chicken or lamb into the rice layers.
- Use dried apricots or raisins as part of the 'jewels'.