Video and recipe by Adeena Sussman
Everything you love about Tahdig/Tacheen-the crispy-bottomed Persian royalty of rice dishes-adapted for muffin tin (TIN MUST BE NONSTICK). The deeply golden crust, the fluffy rice, an intriguing topping-the gifts that keep on giving. Obviously not a traditional take, but a fun one.
Ingredients:
- Makes 12
- 11/4 c. basmati rice
- 2 large onions, finely diced
- 1/3 c.+ 6 TB olive oil
- 1 tsp + 2 TB kosher salt
- ½ tsp ground cinnamon
- 3 TB chopped candied orange peel
- 3 TB barberries or dried cranberries
- ¼ tsp ground turmeric (optional)
- 10 strands saffron
- ¼ c. labaneh or Greek yogurt (or 1 egg)
- ¼ c. sliced mint leaves
- Finely grated orange
Instructions:
Preheat oven to 450°F. In a medium bowl cover rice w/ cold water. Soak 20-25 min, swirling occasionally. Drain & rinse until water runs clear, 1 min.
Heat a large skillet over medium high heat, add the 1/3 c. oil, onions, 1 tsp salt & cinnamon. Cook, stirring, until lightly golden, 9 min. Add candied orange & barberries. Cook, stirring until onions are browned & crisp around edges, 20 min. Set aside.
During last 15 min of rice soaking, fill a 6-quart pot halfway w/ water. Bring to a boil. Add rice, 2 TB salt, turmeric & saffron.
Boil until the rice is golden & soft on the outside but still uncooked inside, 4 min.
Drain well Scoop 1 1/2 c. rice into a medium bowl, add labaneh or egg & stir to combine.
Divide mixture into 12 equal portions, about 1½ TB each. Drizzle ½ TB olive oil into each compartment of a NONSTICK 12-muffin tin.
Heat in the oven 6-7 min. Carefully remove from oven. Working quickly & carefully, drop portioned rice into each compartment.
Use a spoon or back of a measuring cup to gently pack rice down into the bottom of each. Top each w/a heaping ¼ c. parboiled rice. Cover w/ a clean kitchen towel (optional but optimal to absorb moisture) and an inverted rimmed baking sheet (make sure towel is tucked inside). Cook until rice looks fluffy and separated, another 30 min.
Remove baking sheet & towel; invert onto a large serving rectangular platter. Tap to release. Top each w/ 1 TB onion mixture.
Garnish with mint & orange zest.
