Servings: 4 to 6
Steaming makes the rice fluffy, but searing creates the crisp crust on the bottom of the pan. Known as the tahdig, it’s a signature component of Persian rice. Note: If you can’t find fresh or frozen sour cherries, use jarred sour cherries that are drained, rinsed, and patted dry with a paper towel.
In the instructions, we are told to "Bring a large pot of well-salted water to a boil. Add the rice, and boil until al dente, about 4 minutes."
As I was making it, I thought "this can't be right," and it wasn't. How can you cook rice without liquid? 4 minutes is not long enough to cook rice, and there isn't any liquid in the baking process. After 25 minutes in the over, it was still hard. I put it on the stove and added some broth to try to save it, but even then it wasn't right. Is there an ingredient missing?
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.