Kritische Momente
- •Uniform julienne of carrots
- •Candying carrots to tender-glazed (not mushy or burnt)
- •Proper parboiling of rice
- •Never lifting lid during steaming
Wash and soak the rice
Place rice in a large bowl. Fill with cold water, swirl vigorously, and drain. Repeat 5-6 times until water runs mostly clear. Dissolve 2 tbsp salt in 2L lukewarm water, add rice, and soak for at least 1 hour.
Wash and soak the rice
Place rice in a large bowl. Fill with cold water, swirl vigorously, and drain. Repeat 5-6 times until water runs mostly clear. Dissolve 2 tbsp salt in 2L lukewarm water, add rice, and soak for at least 1 hour.
Bloom the saffron
Grind saffron with a pinch of sugar using mortar and pestle. Transfer to a small bowl, add 4 tbsp hot water. Cover and steep for at least 30 minutes.
Bloom the saffron
Grind saffron with a pinch of sugar using mortar and pestle. Transfer to a small bowl, add 4 tbsp hot water. Cover and steep for at least 30 minutes.
Julienne the carrots
Peel carrots and cut into thin julienne matchsticks, about 5cm long and 3mm thick. Uniformity matters for even cooking. You can use a mandoline with julienne blade for speed.
Kritischer Schritt
Uniform julienne ensures even candying—thick pieces stay hard while thin pieces burn. The visual appeal of the dish depends on neat, jewel-like carrot slivers.
Julienne the carrots
Peel carrots and cut into thin julienne matchsticks, about 5cm long and 3mm thick. Uniformity matters for even cooking. You can use a mandoline with julienne blade for speed.
Kritischer Schritt
Uniform julienne ensures even candying—thick pieces stay hard while thin pieces burn. The visual appeal of the dish depends on neat, jewel-like carrot slivers.
Candy the carrots
Melt 50g butter in a large skillet over medium heat. Add julienned carrots and sauté for 5 minutes until slightly softened. Add sugar, orange juice, orange zest, cinnamon, cardamom, and a pinch of salt. Cook, stirring frequently, for 10-15 minutes until carrots are tender and glazed, and the liquid has reduced to a syrupy consistency.
Kritischer Schritt
Proper candying transforms raw carrots into sweet, jewel-like treasures. Undercooking leaves them hard and raw-tasting; overcooking makes them mushy and burnt. The syrup should be reduced but not caramelized to burning.
Häufige Fehler
- •Carrots not cooked enough (hard, raw taste)
- •Syrup burnt (bitter)
- •Not reducing enough (wet mixture makes rice soggy)
Candy the carrots
Melt 50g butter in a large skillet over medium heat. Add julienned carrots and sauté for 5 minutes until slightly softened. Add sugar, orange juice, orange zest, cinnamon, cardamom, and a pinch of salt. Cook, stirring frequently, for 10-15 minutes until carrots are tender and glazed, and the liquid has reduced to a syrupy consistency.
Kritischer Schritt
Proper candying transforms raw carrots into sweet, jewel-like treasures. Undercooking leaves them hard and raw-tasting; overcooking makes them mushy and burnt. The syrup should be reduced but not caramelized to burning.
Häufige Fehler
- •Carrots not cooked enough (hard, raw taste)
- •Syrup burnt (bitter)
- •Not reducing enough (wet mixture makes rice soggy)
Add saffron and finish carrots
Add 2 tbsp saffron water and orange blossom water (if using) to the candied carrots. Stir to combine. The carrots should be a beautiful golden-orange. Remove from heat.
Add saffron and finish carrots
Add 2 tbsp saffron water and orange blossom water (if using) to the candied carrots. Stir to combine. The carrots should be a beautiful golden-orange. Remove from heat.
Plump the raisins
In a small pan, warm raisins in 2 tbsp butter over low heat for 2-3 minutes until plumped and glossy. Set aside.
Plump the raisins
In a small pan, warm raisins in 2 tbsp butter over low heat for 2-3 minutes until plumped and glossy. Set aside.
Toast the nuts
In a dry skillet over medium-low heat, toast slivered almonds for 3-4 minutes until light golden, stirring constantly. Remove to a plate. Toast pistachios briefly if using (they burn faster). Set aside.
Toast the nuts
In a dry skillet over medium-low heat, toast slivered almonds for 3-4 minutes until light golden, stirring constantly. Remove to a plate. Toast pistachios briefly if using (they burn faster). Set aside.
Parboil the rice
Bring 3L water with 2 tbsp salt to a rolling boil. Drain soaked rice and add to boiling water. Boil for 5-7 minutes until al dente—soft outside with a tiny firm core.
Kritischer Schritt
Proper parboiling ensures fluffy rice.
Parboil the rice
Bring 3L water with 2 tbsp salt to a rolling boil. Drain soaked rice and add to boiling water. Boil for 5-7 minutes until al dente—soft outside with a tiny firm core.
Kritischer Schritt
Proper parboiling ensures fluffy rice.
Drain the rice
Immediately drain rice into a fine-mesh strainer. Rinse briefly with lukewarm water. Shake gently to drain.
Drain the rice
Immediately drain rice into a fine-mesh strainer. Rinse briefly with lukewarm water. Shake gently to drain.
Prepare tahdig and layer
In a non-stick pot, combine 60ml oil with 2 tbsp saffron water. Mix 2 cups parboiled rice with 1 tbsp saffron water and spread on bottom for tahdig. Layer remaining rice alternating with candied carrots, raisins, and half the nuts: rice, then carrot mixture with raisins and nuts, then rice. Reserve some carrots, raisins, and nuts for garnish. Build into pyramid. Poke 5-6 steam vents.
Prepare tahdig and layer
In a non-stick pot, combine 60ml oil with 2 tbsp saffron water. Mix 2 cups parboiled rice with 1 tbsp saffron water and spread on bottom for tahdig. Layer remaining rice alternating with candied carrots, raisins, and half the nuts: rice, then carrot mixture with raisins and nuts, then rice. Reserve some carrots, raisins, and nuts for garnish. Build into pyramid. Poke 5-6 steam vents.
Steam the rice
Melt remaining 30g butter and drizzle over rice along with remaining saffron water. Place pot over medium-high heat uncovered for 3-4 minutes until steam rises. Wrap lid with a clean kitchen towel, place tightly on pot. Reduce heat to lowest setting. Steam for 45-50 minutes.
Kritischer Schritt
Proper steaming ensures fluffy rice and crispy tahdig. Never lift the lid.
Steam the rice
Melt remaining 30g butter and drizzle over rice along with remaining saffron water. Place pot over medium-high heat uncovered for 3-4 minutes until steam rises. Wrap lid with a clean kitchen towel, place tightly on pot. Reduce heat to lowest setting. Steam for 45-50 minutes.
Kritischer Schritt
Proper steaming ensures fluffy rice and crispy tahdig. Never lift the lid.
Rest and unmold
Remove from heat and let rest 5 minutes. Remove lid. Gently fluff rice with a fork, mixing layers slightly while keeping some visible. Spoon onto a serving platter. Unmold tahdig.
Rest and unmold
Remove from heat and let rest 5 minutes. Remove lid. Gently fluff rice with a fork, mixing layers slightly while keeping some visible. Spoon onto a serving platter. Unmold tahdig.
Garnish and serve
Arrange reserved candied carrots decoratively over the top. Scatter plumped raisins, toasted almonds, and pistachios. Drizzle any remaining saffron water for golden streaks. Arrange tahdig pieces around the platter. Serve with saffron chicken alongside if desired.
Garnish and serve
Arrange reserved candied carrots decoratively over the top. Scatter plumped raisins, toasted almonds, and pistachios. Drizzle any remaining saffron water for golden streaks. Arrange tahdig pieces around the platter. Serve with saffron chicken alongside if desired.
Ruhezeit Erforderlich
5 Min - Allows tahdig to release cleanly
