A favorite dish of Ingo during childhood, prepared by a close family friend Guitti. It’s worked well, but both Jane and Ingo are still working on getting the “Tah Dig” just right.
Persian Rice
Wash basmati in several changes cold water. Drain well. Fill a large nonstick pan with 2 quarts water and salt. Bring to boil. Add rice and cook at a vigorous boil 6-10 minutes. You want the rice just slightly underdone.
Ingredients
- 1 lb. basmati rice
- 4 tbsp. butter (softened)
- 3 tbsp. salt
Directions
Wash basmati in several changes cold water. Drain well. Fill a large nonstick pan with 2 quarts water and salt. Bring to boil. Add rice and cook at a vigorous boil 6-10 minutes. You want the rice just slightly underdone.
Drain rice well and rinse under lukewarm water. Place 2 tbsp. butter in the pan and add 1 cup rice. Mix well with a spatula. Add remaining rice, and mix in remaining butter. Spread a clean dishcloth or stack of paper towels over the top of the pot, and cover tightly with a lid.
Put rice on high for a few minutes (let it go a little longer than you might think), and then turn heat to very low. Steam 20-30 minutes, until grains are tender and separate.
To serve, invert pan over a plate so the crunchy part (the “tah dig”) is on top. This is served as a delicacy to guests.