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Persian Rice with that good crust

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Does anyone have a recipe for that Persian (I think) rice that is baked and forms that lovely crust on the bottom?

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  1. True Persian rice is very time consuming - cooking to elongate the grains....But I will make long grain rice regular, just leave a coat on the bottom and add some EVOO. Let the rice on the bottom continue to cook and crisp (kind of frying but, not w/tons of oil.) The rice will crisp and you'll be able to "peel away" from bottom of the pan. That's how I learned. If you want traditional Persian rice, I'm not the one. Made it once but, don't remember the method.

    1. See if your library has a copy of Duguid and Alford's The Seduction of Rice. It will be the most informative and clear to understand on the subject.

      1. Here is a link which might help. I do not rinse my rice first since I use Tilda brand basmati rice and find it not necessary. But if you want to add a step you may. The bottom crust layer of rice is called tadig and it is delicious. Hope this works for you.

        http://www.ee.surrey.ac.uk/Personal/F...

        1. It is called "Tahdig" and is quite wonderful...Persians know their rice and make some of the best rice dishes in the world!
          Do a search...it is relatively easy to make...