thanksgiving tahdig

I’ve been mixing things up on Thanksgiving for the past couple of years, and it’s a hit every time. Bringing in Mediteranean and Persian notes into your meal can add so much to the table, literally and figuratively! Last year I went for a Mediteranean theme, with my potato fatteh and hummus, but two years ago I went full persian and made a sweet potato tahdig. This year, I’m going to make a Tahdig, keeping in mind the feedback I got from looking at my husband grudgingly picking off the sweet potato from his rice as he ate(he’s a picky one). So this year, I’m skipping the veggies and keeping the flavor.

Here’s what you’ll need for a small family serving:

1.5 cups rice, soaked for minimum 3 hours

2 tblspns salt for par boiling the rice

1.5 Tblspn olive oil + 1 tsp for later

pinch of turmeric

1/4 tsp smoked paprika

Bring water to a boil in a medium/large pan.

While the water is coming to a boil, rinse the presoaked rice a few times in cold water to get rid of most of the starch. then add to the boiling salted water and par boil. Watch it like a hawk so it doesn’t over cook. The rice should still have a bite to it.

Drain the rice, making sure to reserve about 1/2 cup of the boiling water. In the same pan or a slightly smaller one, depending on how much crunchy surface area you want, add the 1.5 Tblspn olive oi and the turmeric and smoked paprika. Swirl it around so the spices mix into the oil, then carefully add the rice. Make sure you don’t mix the rice so the color stays on the bottom. Make three small holes in the rice with the back of a spoon. drizzle over the remaining olive oil and 1/4-1/2 cup of the reserved water. if you forget to save some water just add fresh water.

Wrap the lid in a kitchen towel and tie to secure. Cover the pot and put the flame on the lowest it’ll go, and let it cook for 90-120 minutes. Don’t check not he rice unless you smell burning.

Before flipping out give the pan a shake to loosen the crust on the bottom, and carefully run a knife along the sides to loosen the edges. Flip and serve warm! It’s ok if it breaks, it still tastes great! But to prevent breaking try using a non stick pot. Happy Cooking!

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