Bahrain officially called as the Kingdom of Bahrain, is an island country situated near the western shores of the Persian Gulf in the Middle East. Bahrain has more expats which are outnumbering the locals. Bahrain is modern and cosmopolitan. Hence the cuisine of Baharain is mix of Persian, Arabic and Asian. This month in Mena Cooking club we are exploring the cuisine of Baharain. I choose to make a savory and a sweet dish.
Tahdeek or TAHDIG is an Iranian / Persian traditional dish, which is a crispy / crusty rice. Tah means "bottom" + Dīg means "pot" There are many different version of making this recipe. Some make with yogurt and saffron or with lavash bread or with potato. Here I, have made this recipe, with an addition of my own by adding a pinch of spices to the traditional Tahdig which is actually without any spices.
Ingredients
1 Large Potato
1 Cup Basmati Rice
1/8 Teaspoon Saffron
2 Tablespoons Water
Arrange the slices of potato as seen in the pic.
Grate the clove of garlic, sprinkle a pinch of chilly flakes and pepper powder.
Now place the rice on top of the potato and lighlty press.
Again sprinkle a pinch of black pepper powder and chilly flakes, dot it with remaing butter. Cover the pot with a aluminum foil and keep it on high flame for 5 to 7 minutes. Then reduce the flame to very low and let it cook for an hour.
After an hour switch of the flame and let it cool. When you open the pot, you will see that it has left the sides that means it's done perfectly.
Overturn it on to a plate and enjoy .... yum ...
tahdig... crusty potatoes and soft rice ... hmmmm delicious.
1 Clove Garlic
1/8 Teaspoon Black Pepper Powder
1/8 Teaspoon Chilly Flakes
1 Tablespoon Oil
1 Tablespoon Oil
1 Tablespoon Butter
Salt to Taste
Method
Method
Slice potatoes as evenly as possible in about 1/4″ rounds and immerse them in water with a pinch of salt till further use.
Mix the saffron in 2 tablespoons warm water and a pinch of salt, keep aside.
In the meantime let's cook the rice. Boil the rice in 4 -5 cups water and a teaspoon of salt, cook the rice till done. Strain the rice and cool it.
In a flat round pot add oil and a teaspoon of butter and grease it well. Then pour the saffron water.
Arrange the slices of potato as seen in the pic.
Grate the clove of garlic, sprinkle a pinch of chilly flakes and pepper powder.
Now place the rice on top of the potato and lighlty press.
Again sprinkle a pinch of black pepper powder and chilly flakes, dot it with remaing butter. Cover the pot with a aluminum foil and keep it on high flame for 5 to 7 minutes. Then reduce the flame to very low and let it cook for an hour.
After an hour switch of the flame and let it cool. When you open the pot, you will see that it has left the sides that means it's done perfectly.
Overturn it on to a plate and enjoy .... yum ...
tahdig... crusty potatoes and soft rice ... hmmmm delicious.
Labels : Rice, Potato, Bahrain, Mena Cooking Club, Continental Cuisine
No comments:
Post a Comment