Moments Critiques
- •Mangoes firm enough to hold shape
- •Mango sautéed until glazed but still intact
- •Shrimp removed while still slightly underdone
- •Proper parboiling of rice
Wash and soak the rice
Place rice in a large bowl. Wash 5-6 times until water runs mostly clear. Dissolve 2 tbsp salt in 2L 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 2 tbsp salt in 2L lukewarm water, add rice, soak for at least 1 hour.
Bloom the saffron
Grind saffron with pinch of sugar. Steep in 4 tbsp hot water for at least 30 minutes.
Bloom the saffron
Grind saffron with pinch of sugar. Steep in 4 tbsp hot water for at least 30 minutes.
Prepare the mangoes
Peel mangoes and cut flesh into 2cm cubes, avoiding the fibrous area near the pit. You should have about 500g mango cubes. Slightly underripe mangoes hold their shape better during cooking.
Étape Critique
Mango ripeness matters—too ripe and they'll become mushy; too unripe and they'll be sour and hard. Slightly underripe (firm but fragrant) is ideal.
Prepare the mangoes
Peel mangoes and cut flesh into 2cm cubes, avoiding the fibrous area near the pit. You should have about 500g mango cubes. Slightly underripe mangoes hold their shape better during cooking.
Étape Critique
Mango ripeness matters—too ripe and they'll become mushy; too unripe and they'll be sour and hard. Slightly underripe (firm but fragrant) is ideal.
Sauté the mango
Melt 30g butter in a skillet over medium heat. Add mango cubes, sugar, lime juice, and a pinch of salt. Sauté gently for 5-6 minutes until mango is glazed and slightly softened but still holds its shape. Add 1 tbsp saffron water. Remove from heat.
Étape Critique
The mango must hold its shape—overcooked mango becomes puree and makes the rice soggy. Stop while cubes are still distinct.
Sauté the mango
Melt 30g butter in a skillet over medium heat. Add mango cubes, sugar, lime juice, and a pinch of salt. Sauté gently for 5-6 minutes until mango is glazed and slightly softened but still holds its shape. Add 1 tbsp saffron water. Remove from heat.
Étape Critique
The mango must hold its shape—overcooked mango becomes puree and makes the rice soggy. Stop while cubes are still distinct.
Prepare the shrimp (if using)
Season shrimp with turmeric, cumin, coriander, fenugreek (if using), salt, pepper, and chili flakes (if using). Heat 40ml oil in a large skillet over high heat. Add sliced onion, cook until golden. Add garlic, cook 30 seconds. Add shrimp in single layer, sear 1-2 minutes per side until pink and just cooked. Add 2 tbsp saffron water. Remove immediately—shrimp will continue cooking.
Étape Critique
Shrimp overcook easily and become rubbery. They'll continue cooking in the rice, so remove while slightly underdone. C-shape = perfect; O-shape = overcooked.
Prepare the shrimp (if using)
Season shrimp with turmeric, cumin, coriander, fenugreek (if using), salt, pepper, and chili flakes (if using). Heat 40ml oil in a large skillet over high heat. Add sliced onion, cook until golden. Add garlic, cook 30 seconds. Add shrimp in single layer, sear 1-2 minutes per side until pink and just cooked. Add 2 tbsp saffron water. Remove immediately—shrimp will continue cooking.
Étape Critique
Shrimp overcook easily and become rubbery. They'll continue cooking in the rice, so remove while slightly underdone. C-shape = perfect; O-shape = overcooked.
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.
Étape Critique
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.
Étape Critique
Proper parboiling for fluffy rice.
Drain the rice
Immediately drain rice. Rinse briefly with lukewarm water. Shake gently to drain.
Drain the rice
Immediately drain rice. 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, spread on bottom for tahdig. Layer remaining rice with mango: rice, then scattered mango cubes with their glaze, then rice. Add shrimp pieces between layers if using (or serve on top). 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, spread on bottom for tahdig. Layer remaining rice with mango: rice, then scattered mango cubes with their glaze, then rice. Add shrimp pieces between layers if using (or serve on top). Build into pyramid. Poke 5-6 steam vents.
Steam the rice
Melt remaining 20g butter, mix with remaining saffron water, drizzle 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.
Étape Critique
Proper steaming for fluffy rice and crispy tahdig.
Steam the rice
Melt remaining 20g butter, mix with remaining saffron water, drizzle 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.
Étape Critique
Proper steaming for fluffy rice and crispy tahdig.
Rest and unmold
Remove from heat, rest 5 minutes with lid on. Fluff rice gently, allowing mango to show throughout. Spoon onto platter. Unmold tahdig.
Rest and unmold
Remove from heat, rest 5 minutes with lid on. Fluff rice gently, allowing mango to show throughout. Spoon onto platter. Unmold tahdig.
Garnish and serve
Top rice with reserved mango cubes and shrimp. Drizzle remaining saffron water for golden streaks. Serve with lime wedges on the side—a squeeze of fresh lime before eating brightens all the flavors.
Garnish and serve
Top rice with reserved mango cubes and shrimp. Drizzle remaining saffron water for golden streaks. Serve with lime wedges on the side—a squeeze of fresh lime before eating brightens all the flavors.
Repos Requis
5 min - Allows tahdig to release cleanly
