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Are you tired of your typical rice? Well, this Persian Tahdig adds a little crunch to your munch! (lol, yes I went there!) This Persian delicacy is loved for its crunchy layer of rice that is formed on the bottom of the pot it’s cooked in. In ancient times, this crunchy layer was only served to royalty so let your guests know how special they are when you serve it to them.
This classic dish is made really quickly by using the Chefman Pressure Cooker with its amazing high-pressure cooking and saute functions. Instead of using a traditional rice cooker and then transferring this to another pan to get the crunchy bottom, the Chefman Pressure Cooker makes this an easy one-pot dish. It’s flavored with a generous amount of vibrant herbs and saffron which add great color and flavor.
Aside from just making this Tahdig, my family and I use our Chefman Pressure Cooker to make rice, beans, really everything. Since this makes the quickest and fluffiest rice ever, we don’t need a separate rice cooker anymore! This is definitely one appliance you need to have in your kitchen and one dish you want in your rotation.
- 2 cups basmati rice
- 4 cups packed fresh herbs (I used equal parts dill, parsley, cilantro, and mint)
- 1/4 cup vegetable oil
- 1 teaspoon kosher salt
- Pinch of saffron
- Place the rice into a medium-sized bowl, pour water over it, then carefully drain the water out. Repeat until the water runs clear then cover the rice with warm water and let it sit while you prepare the herbs. Finely chop the herbs by hand with a knife or in a food processor.
- Pour 1 tablespoon of vegetable oil into the Chefman Pressure Cooker. Drain the rice, and then sprinkle one-third of the rice over the bottom of the pot. Top it with half of the chopped herbs and a pinch of salt. Layer another third of the rice on top, and repeat with the herbs and salt layer. Top with the remaining rice and then pour in 2 cups of water.
- Close the pressure cooker, making sure the lid is locked and the pressure valve is set to airtight. Select the high-pressure setting and set for 4 minutes. Release the pressure manually by carefully pushing the valve from “Airtight” to “Exhaust”, remove the lid, drape a clean kitchen towel on top of the pot, and loosely replace the lid back on top. Let the rice sit for 10 minutes.
- Meanwhile, grind the saffron in a mortar and pestle. Pour 2 tablespoons of the oil into the mortar, swirl it around, and then pour the saffron oil into a measuring cup with a spout. Repeat with the remaining 2 tablespoons oil, scraping the mortar to get every last bit of saffron.
- Remove the kitchen towel from the pot. Using the handle of a wooden spoon, poke holes through the rice all the way to the bottom. Pour the oil mixture over the rice. Turn on the sauté function and cook until the rice is browned and crispy on the bottom, about 30 minutes.
- Turn the pressure cooker off and use a rubber spatula to loosen the rice around the sides and at the bottom of the pot. Remove the pressure cooker pot and invert a large platter on top of the pot, and then quickly flip them over together so the rice falls onto the platter, crunchy side up. Serve hot.