Kurdish Rice Tahdig is a delicious side dish made up of fluffy, tender grains and golden crusty naan bread that provides the perfect texture contrast to one another!
Rinse Basmati with warm water until water runs almost clear. Cover rice with cold water and let soak for about 15 minutes; drain.
Meanwhile, in a medium-size saucepan, bring water and salt to a boil. Add Basmati to the boiling water; cook over medium heat for about 7 minutes. Drain again and leave it in the sieve for a few minutes. Mix in caraway seeds if using.
Heat one tablespoon oil in a large non-stick pan. Remove from the heat and cover the bottom of the pan with naan bread pieces. Gently spoon the cooked rice over naan bread. Do not press down. Using a wooden spoon handle, poke a few holes in the rice. Cover the pan and cook on low heat for 5 minutes.
In the meantime, heat the remaining oil over high heat just until it starts smoking. Pour hot oil slowly over Basmati. Place a paper towel over the pan and cover it with a lid. Cook on the lowest setting for about 5 minutes.
To serve, spoon the rice onto a serving plate and arrange bread pieces around.
Notes
If you're using Iranian rice, make sure to soak it overnight. It has a different texture than Basmati, which only needs about 15 minutes to soak.
Washing and rinsing grains helps to get rid of extra starch. Don't skip this part!
We are only par-boiling it for the first time. Don't overcook it, as we are cooking it again. It is completely cooked when it floats to the surface. You want a soft edge and a firm middle when you cut grain in half with your finger.
Make sure your pan is large enough to place a whole naan bread on the bottom. You can tear the bread into pieces instead of slicing it into wedges.
Spread the oil to cover the entire bottom of your pan, so your tahdig is crispy all over.
It's best to use a non-stick pan. Dutch ovens are not suitable for this recipe as they retain too much moisture.
Placing a paper towel on the pot in the last step is very important (even double or triple the layers). It absorbs the moisture, the key to fluffy grains. Alternatively, you can wrap your lid into a kitchen (tea) towel or put it into a fabric bowl cover.
See the post above for variations, serving suggestions, and FAQs.