1/2 tb ground saffron threads dissolved in 4 tablespoons hot water
Instructions
Pick over rice to remove any grit.
Wash rice by covering in lukewarm water and agitate with your hand. Drain and repeat until water runs clear (usually at least 4 times).
In a non stick pot bring 8 cups of water and 2 tbs salt to a boil. Add the rice to the pot and boil briskly for 6 to 10 minutes, gently stirring twice with a wooden spoon to loosen any grains that stick to the bottom. Once the rice rises to the top, it is done. (I'd probably use a 2 1/2 qt pot - the time I made it, I cut the recipe in half and used a 1 1/2 qt pan and it made the perfect shape).
Drain rice in a large fine-mesh strainer and rinse with 3 cups lukewarm water.
In a bowl, whisk together 1/2 cup of the ghee, 2 spatulas full of the rice, the yogurt, 1/2 cup lukewarm water, and 1 tablespoon of saffron water. Spread this mixture over the bottom of the rice pot. This will form the golden crust, or tah dig.
One spatula full at a time, gently mound the remaining rice onto the tah dig layer. Shape it into a pyramid to leave room for the rice's expansion.
Cover the pot and cook the rice for 10 minutes over medium heat.
Mix 1 cup cold water with 4 tablespoons ghee and pour over the rice. Sprinkle on the remaining saffron water. Place a clean dishtowel or 2 layers of paper towel over the pot to absorb condensation, and cover with the lid to prevent steam from escaping. Reduce the heat to low and cook for 50 minutes.
Remove the pot from the heat and cool it, still covered, on a damp surface for 5 minutes to loosen the crust.
You can do what I did and hold the serving platter over the top of the pot and carefully invert it. You'll get a cake that looks like this:
http://pics.livejournal.com/chubbypanda/pic/0034974c
Or, you can spoon it on a platter in a pyramid like this:
http://www.iranchamber.com/recipes/rice/images/chelow.jpg
Try to keep as much of the crust intact as possible.
This recipe is copyright Najmieh K. Batmanglij and comes from the book "A Taste of Persia". Mage PublishersISBN 0-934211-54-X My book was printed in Korea.
Oh yeah, you can top it with herbs if you like (I liked mine just the way it was - no lime, no other seasonings). You can also make Tah chin-e bareh which also has lamb chicken or fish. There's cumin, egg, black pepper, garlic and candied orange peel involved. I've got to go to the radio station now, but basically, you stir fry your meat in the seasonings and add egg, salt and pepper and the candied orange peel to the tah dig. Then you put the meat on top of the bottom layer. I haven't done this recipe yet.
Serving
Suggestions
Eat plenty of it I think..... and then drink
Originally Submitted
5/9/2008
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