Critical Moments
- •Chickpeas soaked properly (overnight)
- •Both meat and chickpeas fully tender before layering
- •Mixture not too wet before layering
- •Never lifting lid during steaming
Soak chickpeas overnight
Place dried chickpeas in a large bowl, cover with plenty of cold water (they'll double in size). Soak for at least 8 hours or overnight. Drain and rinse before using. If using canned chickpeas, skip this step.
Critical Step
Unsoaked dried chickpeas take hours to cook and may never become tender. Proper soaking ensures even cooking and creamy texture. This step cannot be rushed.
Soak chickpeas overnight
Place dried chickpeas in a large bowl, cover with plenty of cold water (they'll double in size). Soak for at least 8 hours or overnight. Drain and rinse before using. If using canned chickpeas, skip this step.
Critical Step
Unsoaked dried chickpeas take hours to cook and may never become tender. Proper soaking ensures even cooking and creamy texture. This step cannot be rushed.
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 1.5 tbsp salt in 1.5L 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 1.5 tbsp salt in 1.5L lukewarm water, add rice, and soak for at least 1 hour.
Bloom the saffron
If using saffron, grind with a pinch of sugar using mortar and pestle. Transfer to a small bowl, add 3 tbsp hot water. Cover and steep for at least 20 minutes.
Bloom the saffron
If using saffron, grind with a pinch of sugar using mortar and pestle. Transfer to a small bowl, add 3 tbsp hot water. Cover and steep for at least 20 minutes.
Brown the meat
Pat meat dry. Heat 40ml oil in a large pot or Dutch oven over medium-high heat. Brown meat in batches on all sides, about 6-8 minutes total. Don't crowd the pan. Remove to a plate.
Brown the meat
Pat meat dry. Heat 40ml oil in a large pot or Dutch oven over medium-high heat. Brown meat in batches on all sides, about 6-8 minutes total. Don't crowd the pan. Remove to a plate.
Build the base
Add diced onion to the pot and cook until golden, about 8 minutes. Add turmeric, cinnamon, cumin (if using), salt, and pepper. Stir for 30 seconds. Add tomato paste if using and cook 1 minute until darkened.
Build the base
Add diced onion to the pot and cook until golden, about 8 minutes. Add turmeric, cinnamon, cumin (if using), salt, and pepper. Stir for 30 seconds. Add tomato paste if using and cook 1 minute until darkened.
Braise meat with chickpeas
Return browned meat to pot. Add drained soaked chickpeas (or rinsed canned chickpeas) and 500ml water. Bring to a boil, reduce heat to low, cover, and simmer for 45-60 minutes until both meat and chickpeas are tender. If using canned chickpeas, add them in the last 15 minutes.
Critical Step
Both meat and chickpeas must be completely tender before layering with rice—they won't cook much more during steaming. Undercooked chickpeas are unpleasant; overcooked chickpeas are mushy but still edible.
Braise meat with chickpeas
Return browned meat to pot. Add drained soaked chickpeas (or rinsed canned chickpeas) and 500ml water. Bring to a boil, reduce heat to low, cover, and simmer for 45-60 minutes until both meat and chickpeas are tender. If using canned chickpeas, add them in the last 15 minutes.
Critical Step
Both meat and chickpeas must be completely tender before layering with rice—they won't cook much more during steaming. Undercooked chickpeas are unpleasant; overcooked chickpeas are mushy but still edible.
Caramelize the onions
In a separate skillet, heat 30ml oil over medium-high heat. Add sliced onion and cook for 20-25 minutes, stirring occasionally, until deeply caramelized. Add sugar in the last 5 minutes. Season with salt. Reserve for topping.
Caramelize the onions
In a separate skillet, heat 30ml oil over medium-high heat. Add sliced onion and cook for 20-25 minutes, stirring occasionally, until deeply caramelized. Add sugar in the last 5 minutes. Season with salt. Reserve for topping.
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.
Critical Step
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.
Critical Step
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 30ml oil with 2 tbsp saffron water (if using) or just oil. Mix 1.5 cups parboiled rice with 1 tbsp saffron water and spread on bottom for tahdig. Layer remaining rice alternating with the meat-chickpea mixture: rice, then meat and chickpeas with some sauce, then rice. Build into pyramid. Poke 5-6 steam vents.
Prepare tahdig and layer
In a non-stick pot, combine 30ml oil with 2 tbsp saffron water (if using) or just oil. Mix 1.5 cups parboiled rice with 1 tbsp saffron water and spread on bottom for tahdig. Layer remaining rice alternating with the meat-chickpea mixture: rice, then meat and chickpeas with some sauce, then rice. Build into pyramid. Poke 5-6 steam vents.
Steam the rice
Drizzle melted butter over the rice. 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.
Critical Step
Proper steaming ensures fluffy rice and crispy tahdig. Never lift the lid.
Steam the rice
Drizzle melted butter over the rice. 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.
Critical Step
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. 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. Spoon onto a serving platter. Unmold tahdig.
Top with caramelized onions and serve
Generously top rice with caramelized onions. Drizzle remaining saffron water for golden streaks. Arrange tahdig pieces around the platter.
Top with caramelized onions and serve
Generously top rice with caramelized onions. Drizzle remaining saffron water for golden streaks. Arrange tahdig pieces around the platter.
Resting Required
5 min - Allows tahdig to release cleanly
