Moments Critiques
- •Chicken braised until very tender
- •Onions deeply caramelized (20+ minutes)
- •Proper parboiling of rice
- •Never lifting lid during steaming
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.
Brown the chicken
Pat chicken pieces dry. Season with turmeric, salt, pepper, and cinnamon (if using). Heat 60ml oil in large skillet over medium-high heat. Brown chicken on all sides, 4-5 minutes per side. Remove to plate.
Brown the chicken
Pat chicken pieces dry. Season with turmeric, salt, pepper, and cinnamon (if using). Heat 60ml oil in large skillet over medium-high heat. Brown chicken on all sides, 4-5 minutes per side. Remove to plate.
Braise the chicken
In the same skillet, add 1 sliced onion. Cook until golden, 6-8 minutes. Return chicken to pan, add 250ml water and 2 tbsp saffron water. Cover, reduce heat to low, and braise for 30-35 minutes until chicken is very tender and nearly falling off bone.
Étape Critique
Chicken must be very tender—it will be layered into rice. Undercooked chicken won't improve during steaming. The braising liquid will flavor the rice.
Braise the chicken
In the same skillet, add 1 sliced onion. Cook until golden, 6-8 minutes. Return chicken to pan, add 250ml water and 2 tbsp saffron water. Cover, reduce heat to low, and braise for 30-35 minutes until chicken is very tender and nearly falling off bone.
Étape Critique
Chicken must be very tender—it will be layered into rice. Undercooked chicken won't improve during steaming. The braising liquid will flavor the rice.
Caramelize onions for topping
Heat 40ml oil in separate skillet over medium-high heat. Add thinly sliced onion. Cook 18-22 minutes, stirring occasionally, until deeply caramelized. Add sugar in last 5 minutes. Season with salt.
Caramelize onions for topping
Heat 40ml oil in separate skillet over medium-high heat. Add thinly sliced onion. Cook 18-22 minutes, stirring occasionally, until deeply caramelized. Add sugar in last 5 minutes. Season with salt.
Shred the chicken
Remove chicken from braising liquid (reserve liquid). Let cool slightly. Remove meat from bones and shred into bite-sized pieces. Discard bones and skin. Toss shredded chicken with 1 tbsp saffron water.
Shred the chicken
Remove chicken from braising liquid (reserve liquid). Let cool slightly. Remove meat from bones and shred into bite-sized pieces. Discard bones and skin. Toss shredded chicken with 1 tbsp saffron water.
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.
Drain the rice
Immediately drain rice. Rinse briefly with lukewarm water. Shake gently.
Prepare tahdig and layer
In a non-stick pot, combine 60ml reserved braising liquid with remaining oil and 1 tbsp saffron water. Mix 2 cups parboiled rice with 1 tbsp saffron water, spread on bottom for tahdig. Layer remaining rice alternating with shredded chicken: rice, chicken, rice, chicken, finishing with rice. Build into pyramid. Poke 5-6 steam vents.
Prepare tahdig and layer
In a non-stick pot, combine 60ml reserved braising liquid with remaining oil and 1 tbsp saffron water. Mix 2 cups parboiled rice with 1 tbsp saffron water, spread on bottom for tahdig. Layer remaining rice alternating with shredded chicken: rice, chicken, rice, chicken, finishing with rice. Build into pyramid. Poke 5-6 steam vents.
Steam the rice
Melt butter and 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 butter and 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 serve
Remove from heat, rest 5 minutes with lid on. Fluff rice gently, mixing layers slightly. Spoon onto platter. Unmold tahdig. Top generously with caramelized onions.
Rest and serve
Remove from heat, rest 5 minutes with lid on. Fluff rice gently, mixing layers slightly. Spoon onto platter. Unmold tahdig. Top generously with caramelized onions.
Repos Requis
5 min - Allows tahdig to release cleanly
