Moments Critiques
- •Cooking tomato paste to remove raw flavor
- •Green bean mixture not too wet before layering
- •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 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
Grind saffron 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
Grind saffron 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.
Prepare the green beans
Trim the ends off fresh green beans and cut into 3cm pieces. If using frozen, let them thaw and pat dry. Set aside.
Prepare the green beans
Trim the ends off fresh green beans and cut into 3cm pieces. If using frozen, let them thaw and pat dry. Set aside.
Brown the onions and meat
Heat 40ml oil in a large skillet over medium-high heat. Add diced onion and cook until golden, about 8 minutes. Add ground meat, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 6-8 minutes.
Brown the onions and meat
Heat 40ml oil in a large skillet over medium-high heat. Add diced onion and cook until golden, about 8 minutes. Add ground meat, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 6-8 minutes.
Add spices and tomato
Add turmeric, cinnamon, cumin (if using), salt, and pepper to the meat. Stir for 30 seconds until fragrant. Add tomato paste and grated tomato (if using). Cook, stirring constantly, for 2-3 minutes until tomato paste darkens slightly.
Étape Critique
Cooking the tomato paste removes raw, tinny flavor and develops sweetness. This step builds the flavor foundation of the dish.
Add spices and tomato
Add turmeric, cinnamon, cumin (if using), salt, and pepper to the meat. Stir for 30 seconds until fragrant. Add tomato paste and grated tomato (if using). Cook, stirring constantly, for 2-3 minutes until tomato paste darkens slightly.
Étape Critique
Cooking the tomato paste removes raw, tinny flavor and develops sweetness. This step builds the flavor foundation of the dish.
Add green beans and simmer
Add green beans and 125ml water to the meat mixture. Stir to combine. Bring to a simmer, cover, and cook for 15-20 minutes until green beans are tender but still have some bite.
Étape Critique
The green bean mixture should be well-flavored but not too wet—excess moisture will make the rice soggy. Most liquid should be absorbed or evaporated.
Add green beans and simmer
Add green beans and 125ml water to the meat mixture. Stir to combine. Bring to a simmer, cover, and cook for 15-20 minutes until green beans are tender but still have some bite.
Étape Critique
The green bean mixture should be well-flavored but not too wet—excess moisture will make the rice soggy. Most liquid should be absorbed or evaporated.
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.
Étape Critique
Proper parboiling ensures fluffy rice. The meat mixture adds moisture, so don't overcook the 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.
Étape Critique
Proper parboiling ensures fluffy rice. The meat mixture adds moisture, so don't overcook the rice.
Drain the rice
Immediately drain rice into a fine-mesh strainer. Rinse briefly with lukewarm water. Shake gently to remove excess water.
Drain the rice
Immediately drain rice into a fine-mesh strainer. Rinse briefly with lukewarm water. Shake gently to remove excess water.
Prepare tahdig and layer
In a non-stick pot, combine 60ml oil with 2 tbsp saffron water. Mix 1.5 cups parboiled rice with 1 tbsp saffron water and spread on the bottom for tahdig. Layer remaining rice alternating with the green bean-meat mixture: rice, then meat mixture, then rice, then meat mixture, finishing with rice on top. Build into a pyramid shape. Poke 5-6 steam vents.
Étape Critique
Layering distributes the flavorful meat mixture throughout and ensures every serving has both rice and filling. The pyramid shape and steam vents are essential for proper steaming.
Prepare tahdig and layer
In a non-stick pot, combine 60ml oil with 2 tbsp saffron water. Mix 1.5 cups parboiled rice with 1 tbsp saffron water and spread on the bottom for tahdig. Layer remaining rice alternating with the green bean-meat mixture: rice, then meat mixture, then rice, then meat mixture, finishing with rice on top. Build into a pyramid shape. Poke 5-6 steam vents.
Étape Critique
Layering distributes the flavorful meat mixture throughout and ensures every serving has both rice and filling. The pyramid shape and steam vents are essential for proper steaming.
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.
Étape Critique
Proper steaming ensures fluffy rice and crispy tahdig. The towel absorbs condensation. 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.
Étape Critique
Proper steaming ensures fluffy rice and crispy tahdig. The towel absorbs condensation. Never lift the lid.
Rest and unmold
Remove from heat and let rest 5 minutes. Remove lid. Gently fluff rice with a fork, mixing the layers slightly. Spoon onto a serving platter. Unmold tahdig by flipping pot onto a plate.
Rest and unmold
Remove from heat and let rest 5 minutes. Remove lid. Gently fluff rice with a fork, mixing the layers slightly. Spoon onto a serving platter. Unmold tahdig by flipping pot onto a plate.
Serve
Drizzle remaining saffron water over the rice for golden streaks. Arrange tahdig pieces around the platter. Serve immediately—this is a complete meal in itself.
Serve
Drizzle remaining saffron water over the rice for golden streaks. Arrange tahdig pieces around the platter. Serve immediately—this is a complete meal in itself.
Repos Requis
5 min - Allows tahdig to release cleanly
