Moments Critiques
- •Herbs must be completely dry before chopping
- •Rice parboiled correctly (al dente)
- •Fish fried at proper temperature for crispy exterior
- •Never lifting rice 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 2 tbsp salt in 2L 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 2 tbsp salt in 2L 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.
Wash and prepare the herbs
Wash all fresh herbs thoroughly in several changes of cold water. Spin dry in a salad spinner or spread on clean towels and pat completely dry. The herbs must be very dry. Finely chop all herbs separately, then combine in a large bowl.
Étape Critique
Wet herbs will steam instead of incorporating properly, resulting in clumpy, discolored rice with a 'cooked spinach' texture instead of fluffy herb-studded rice. Thorough drying is essential.
Erreurs Courantes
- •Not drying herbs enough (soggy, clumped rice)
- •Chopping too coarse (herbs don't distribute)
- •Using wilted herbs (dull flavor and color)
Wash and prepare the herbs
Wash all fresh herbs thoroughly in several changes of cold water. Spin dry in a salad spinner or spread on clean towels and pat completely dry. The herbs must be very dry. Finely chop all herbs separately, then combine in a large bowl.
Étape Critique
Wet herbs will steam instead of incorporating properly, resulting in clumpy, discolored rice with a 'cooked spinach' texture instead of fluffy herb-studded rice. Thorough drying is essential.
Erreurs Courantes
- •Not drying herbs enough (soggy, clumped rice)
- •Chopping too coarse (herbs don't distribute)
- •Using wilted herbs (dull flavor and color)
Prepare the fish
Pat fish fillets completely dry with paper towels. Season both sides with salt, pepper, and turmeric. Let sit at room temperature for 15-20 minutes while you prepare the rice. The fish will be fried just before serving.
Prepare the fish
Pat fish fillets completely dry with paper towels. Season both sides with salt, pepper, and turmeric. Let sit at room temperature for 15-20 minutes while you prepare the rice. The fish will be fried just before serving.
Sauté the herbs (optional but recommended)
Heat 30ml oil in a large skillet over medium heat. Add the combined chopped herbs and sauté for 5-7 minutes, stirring frequently, until herbs darken slightly and become fragrant. This step mellows raw herb flavor and intensifies the green color. If using dried fenugreek, add it here.
Sauté the herbs (optional but recommended)
Heat 30ml oil in a large skillet over medium heat. Add the combined chopped herbs and sauté for 5-7 minutes, stirring frequently, until herbs darken slightly and become fragrant. This step mellows raw herb flavor and intensifies the green color. If using dried fenugreek, add it here.
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. Test frequently.
Étape Critique
Proper parboiling determines final rice texture. With the herbs adding extra moisture, err slightly on the underdone side.
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. Test frequently.
Étape Critique
Proper parboiling determines final rice texture. With the herbs adding extra moisture, err slightly on the underdone side.
Drain and mix rice with herbs
Immediately drain rice into a fine-mesh strainer. Rinse briefly with lukewarm water. Gently fold the sautéed (or raw) herb mixture into the rice until evenly distributed. The rice should be uniformly green-flecked.
Drain and mix rice with herbs
Immediately drain rice into a fine-mesh strainer. Rinse briefly with lukewarm water. Gently fold the sautéed (or raw) herb mixture into the rice until evenly distributed. The rice should be uniformly green-flecked.
Prepare tahdig and layer rice
In a non-stick pot, combine 60ml oil with 2 tbsp saffron water. Take 2 cups of the herb-rice mixture and spread on the bottom for tahdig, pressing gently. Add remaining herb rice, building into a pyramid. Poke 5-6 steam vents to the bottom.
Prepare tahdig and layer rice
In a non-stick pot, combine 60ml oil with 2 tbsp saffron water. Take 2 cups of the herb-rice mixture and spread on the bottom for tahdig, pressing gently. Add remaining herb rice, building into a pyramid. Poke 5-6 steam vents to the bottom.
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. Don't 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. Don't lift the lid.
Dredge the fish
Place flour on a plate. Dredge each fish fillet in flour, shaking off excess. The coating should be light and even. Set aside on a clean plate.
Dredge the fish
Place flour on a plate. Dredge each fish fillet in flour, shaking off excess. The coating should be light and even. Set aside on a clean plate.
Fry the fish
Heat 90ml oil in a large skillet over medium-high heat until shimmering (about 180°C/350°F). Carefully add fish fillets—don't crowd the pan. Fry for 3-4 minutes per side until golden brown and crispy. The fish should be cooked through and flake easily. If using garlic, add to the pan in the last minute of cooking.
Étape Critique
Properly fried fish is the perfect companion to the herb rice. It should be crispy and golden, not soft or greasy. Temperature control is key.
Erreurs Courantes
- •Oil not hot enough (greasy, soggy fish)
- •Oil too hot (burns outside, raw inside)
- •Crowding pan (temperature drops, fish steams)
- •Moving fish too soon (crust tears)
Fry the fish
Heat 90ml oil in a large skillet over medium-high heat until shimmering (about 180°C/350°F). Carefully add fish fillets—don't crowd the pan. Fry for 3-4 minutes per side until golden brown and crispy. The fish should be cooked through and flake easily. If using garlic, add to the pan in the last minute of cooking.
Étape Critique
Properly fried fish is the perfect companion to the herb rice. It should be crispy and golden, not soft or greasy. Temperature control is key.
Erreurs Courantes
- •Oil not hot enough (greasy, soggy fish)
- •Oil too hot (burns outside, raw inside)
- •Crowding pan (temperature drops, fish steams)
- •Moving fish too soon (crust tears)
Drain the fish
Remove fried fish to a paper towel-lined plate to drain briefly. Season with a final pinch of salt while hot. Keep warm while you finish the rice.
Drain the fish
Remove fried fish to a paper towel-lined plate to drain briefly. Season with a final pinch of salt while hot. Keep warm while you finish the rice.
Rest and unmold rice
Remove rice pot from heat and let rest 5 minutes. Remove lid. Gently fluff rice with a fork. Spoon onto a large serving platter. Unmold tahdig by flipping pot onto a plate—it will be green-flecked and golden.
Rest and unmold rice
Remove rice pot from heat and let rest 5 minutes. Remove lid. Gently fluff rice with a fork. Spoon onto a large serving platter. Unmold tahdig by flipping pot onto a plate—it will be green-flecked and golden.
Assemble and serve
Arrange the herb rice on a large platter. Place fried fish alongside or on top. Drizzle remaining saffron water over the rice for golden streaks. Arrange tahdig pieces around the platter. Serve immediately with lemon wedges for squeezing over the fish.
Assemble and serve
Arrange the herb rice on a large platter. Place fried fish alongside or on top. Drizzle remaining saffron water over the rice for golden streaks. Arrange tahdig pieces around the platter. Serve immediately with lemon wedges for squeezing over the fish.
Repos Requis
5 min - Allows tahdig to release cleanly
