Critical Moments
- •Black-eyed peas cooked until tender (not hard or mushy)
- •Proper parboiling of rice
- •Meat braised until very tender
- •Never lifting lid during steaming
Soak the black-eyed peas
Place dried black-eyed peas in a bowl, cover with cold water by 8cm. Soak overnight (8-12 hours). Drain before using. If using canned, skip this step—just rinse and drain.
Soak the black-eyed peas
Place dried black-eyed peas in a bowl, cover with cold water by 8cm. Soak overnight (8-12 hours). Drain before using. If using canned, skip this step—just rinse and drain.
Wash and soak the rice
Place rice in a large bowl. Wash 5-6 times until water runs mostly clear. Dissolve 1.5 tbsp salt in 1.5L lukewarm water, add rice, soak for at least 1 hour.
Wash and soak the rice
Place rice in a large bowl. Wash 5-6 times until water runs mostly clear. Dissolve 1.5 tbsp salt in 1.5L lukewarm water, add rice, soak for at least 1 hour.
Bloom saffron
If using, grind saffron with pinch of sugar, steep in 3 tbsp hot water for at least 20 minutes.
Bloom saffron
If using, grind saffron with pinch of sugar, steep in 3 tbsp hot water for at least 20 minutes.
Cook the black-eyed peas
Place soaked, drained beans in a pot with 800ml fresh water and dried limes (if using). Bring to boil, reduce heat, simmer 25-35 minutes until beans are tender but not mushy. Drain, reserving cooking liquid. Remove dried limes.
Critical Step
Beans must be fully cooked before adding to rice—they won't soften further during steaming. Undercooked beans are unpleasant; overcooked become mushy.
Cook the black-eyed peas
Place soaked, drained beans in a pot with 800ml fresh water and dried limes (if using). Bring to boil, reduce heat, simmer 25-35 minutes until beans are tender but not mushy. Drain, reserving cooking liquid. Remove dried limes.
Critical Step
Beans must be fully cooked before adding to rice—they won't soften further during steaming. Undercooked beans are unpleasant; overcooked become mushy.
Brown the meat (if using)
Heat 40ml oil in large skillet over medium-high heat. Add diced onion, cook until golden. Add meat cubes, turmeric, cinnamon, salt, and pepper. Brown on all sides, about 8 minutes. Add 250ml water (or reserved bean cooking liquid), cover, simmer 45-60 minutes until meat is very tender.
Brown the meat (if using)
Heat 40ml oil in large skillet over medium-high heat. Add diced onion, cook until golden. Add meat cubes, turmeric, cinnamon, salt, and pepper. Brown on all sides, about 8 minutes. Add 250ml water (or reserved bean cooking liquid), cover, simmer 45-60 minutes until meat is very tender.
Prepare the dill
Wash dill thoroughly, shake dry. Finely chop (should have about 2 packed cups). If using dried dill, measure 60g and set aside—don't sauté.
Prepare the dill
Wash dill thoroughly, shake dry. Finely chop (should have about 2 packed cups). If using dried dill, measure 60g and set aside—don't sauté.
Sauté the dill (if using fresh)
Heat 20ml oil in a skillet over medium heat. Add chopped fresh dill and sauté 3-4 minutes until wilted and darkened slightly. Season with pinch of salt. If using dried dill, skip sautéing—it will be layered directly.
Sauté the dill (if using fresh)
Heat 20ml oil in a skillet over medium heat. Add chopped fresh dill and sauté 3-4 minutes until wilted and darkened slightly. Season with pinch of salt. If using dried dill, skip sautéing—it will be layered directly.
Parboil the rice
Bring 3L water with 2 tbsp salt to rolling boil. Drain soaked rice, add to boiling water. Boil 5-7 minutes until al dente.
Critical Step
Proper parboiling for fluffy rice.
Parboil the rice
Bring 3L water with 2 tbsp salt to rolling boil. Drain soaked rice, add to boiling water. Boil 5-7 minutes until al dente.
Critical Step
Proper parboiling for fluffy rice.
Drain and mix rice
Immediately drain rice. Rinse briefly with lukewarm water. Gently fold in the cooked black-eyed peas and sautéed dill (or dried dill), distributing evenly.
Drain and mix rice
Immediately drain rice. Rinse briefly with lukewarm water. Gently fold in the cooked black-eyed peas and sautéed dill (or dried dill), distributing evenly.
Prepare tahdig and layer
In a non-stick pot, combine 40ml oil with 2 tbsp saffron water (if using). Mix 1.5 cups rice-bean-dill mixture with 1 tbsp saffron water, spread on bottom for tahdig. Add remaining mixture, layering with meat pieces (if using) between layers. Build into pyramid. Poke 5-6 steam vents.
Prepare tahdig and layer
In a non-stick pot, combine 40ml oil with 2 tbsp saffron water (if using). Mix 1.5 cups rice-bean-dill mixture with 1 tbsp saffron water, spread on bottom for tahdig. Add remaining mixture, layering with meat pieces (if using) between layers. Build into pyramid. Poke 5-6 steam vents.
Steam the rice
Drizzle melted butter over rice. Place over medium-high heat uncovered 3-4 minutes until steam rises. Wrap lid with towel, place tightly. Reduce to lowest heat. Steam 45-50 minutes.
Critical Step
Proper steaming for fluffy rice and crispy tahdig.
Steam the rice
Drizzle melted butter over rice. Place over medium-high heat uncovered 3-4 minutes until steam rises. Wrap lid with towel, place tightly. Reduce to lowest heat. Steam 45-50 minutes.
Critical Step
Proper steaming for fluffy rice and crispy tahdig.
Rest and serve
Remove from heat, rest 5 minutes with lid on. Fluff rice gently. Spoon onto platter. Unmold tahdig. Drizzle remaining saffron water over top.
Rest and serve
Remove from heat, rest 5 minutes with lid on. Fluff rice gently. Spoon onto platter. Unmold tahdig. Drizzle remaining saffron water over top.
Resting Required
5 min - Allows tahdig to release cleanly
