How can I make better Tadiq?

Question

I have made a couple attempts at making tadiq (the crunchy rice that forms at the bottom of the pot). But, it always falls apart. I have had it before and it is a solid circle.

Does anyone have any good tips for making tadiq when I cook my rice?

Thank you.

Answer 1

Use tortilla bread if u want it to come out in one piece

Answer 2

Tah dig

Persian rice gets its extraordinary crust, or tah dig, as it slow-cooks in a thin layer of oil.

TIPS:

A deep, non-stick pot must be used for the rice grains to swell properly and a good tah dig to form without sticking. Rice cookers are a wonderful invention for cooking rice Persian-style because the non-stick coated mold allows for a golden crust (tah dig) and, as the temperature does not vary, it allows for consistently good rice. However, each type of rice cooker seems to have its own temperature setting; therefore the timing must be experimented with to get the best results

Always use good quality long fragrant basmati-- rinse a few times and soak for about an hour.

Always add to boiling salted water (about 1 cup water to 1/2 cup rice) until it floats to the top of the pot, about 8 minutes--it should be partly fluffy, partly al dente at this point.

Then drain well and add two-three tablespoons of hot water to ground saffron. add that and 2-3 tbsp of salted butter to the bottom of the pot (tah-deeq means just that--pot bottom), ***(see below), add the rice, cover the pot with a towel or paper towels, then the pot lid. cook on low heat for at least a half hour. the trick with the temperature is to make sure you hear some frying noises, but that it is not at risk of burning.

***here you can add thinly sliced potato, onion slices, pita or lavash bread--add more butter, and be careful--the onion and bread in particular are at high risk of burning.