Tahdig: Persian Hash Browns – Nightshade-free, GF, CF

tahdig
Tahdig: Hash Brown Style!

I’m so excited to present you with this recipe for Tahdig, or as I think of it, rice hash browns! Yeah, that’s where my mind goes when I see a pan-fried salty starch that goes great with a tomato-based sauce. 🙂

I’ve been avoiding potatoes for a while. I can handle other nightshades but the white potatoes cause reflux flare ups for me. Tahdig fills a breakfast void for me.

The crispy rice crust reminds me of the highly sought after socarrat, the crispy crust of paella—another dish I’d like to make someday.

Changes from the Original Recipe

I found this recipe on The Splendid Kitchen blog, if you’re interested in the history of the dish and the authentic Persian process for making it. I tweaked it to make it more hash browny. I always like my hash browns with onions and garlic.

Pressed Rice
Press the rice down in the bottom of the skillet.

You can scale this recipe up, in fact the original recipe is doubled and calls for a 10″ skillet. Yeeeaaahh—nope. I’m not flipping a large pan full of rice with out a spotter! As you can see for the top photo, I still haven’t mastered the flip on the 8″ pan yet. My half size recipe is just large enough for 6 girly servings or 3-4 manly ones.

I also replaced half of the white rice with brown rice and cooked it a little longer. This adds a delightful chewy texture to counterbalance the crispy crust.

4.8 from 4 reviews
Tahdig - Persian Hash Browns - Nightshade-free, GF, CF
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side dish
Cuisine: Persian
Serves: 6
Ingredients
  • ½ cup white basmati rice, uncooked
  • ½ cup brown basmati rice, uncooked
  • 3 tablespoons refined coconut oil, ghee, or olive oil
  • ¼ teaspoon sea salt
  • ½ cup sautéed onions
  • 1 Tbsp roasted garlic
Instructions
  1. Cook the rice to al denté: Soak the rice in salted cold water for an hour to overnight. In a pot, combine 8 cups water and 1 tablespoon salt and bring to a boil. Add the rice and return to a boil, uncovered, as it can easily boil over. After 15 minutes, test a grain of the rice by breaking it in half. The rice is ready when it's soft but still firm to the tooth. Drain and refrigerate the rice to stop the cooking.
  2. Form the tahdig: Mix the cooled rice, onions, and garlic. Heat a deep 8-inch cast-iron skillet or non-stick pan over low heat for a few minutes. Add the oil, swirl to coat the pan. Spread the rice mixture evenly over the bottom of the pan, and pack it down tightly with an offset spatula or large wooden spoon. Sprinkle the sea salt over the rice.
  3. Cook the tahdig: Cover and turn the heat up to medium-high. Cook the rice for 10 minutes, then turn down the heat to very low and place a clean dish towel under the lid to catch condensation, and cover the pan tightly. Don't let the towel near the burner. I used a rubber band to contain the four corners of the towel on top of the lid. If you have a heat difuser, put it between the burner and the bottom of the skillet to disperse the cooking heat. Cook for 50 minutes.
  4. Serve tahdig: Carefully lift the lid from the pan. There will be condensation trapped under the lid, so avoid tilting it over the rice. Loosen the sides of the tahdig with a spatula and flip it onto a plate. Garnish with parsley and/or tomato onion jam.
Notes
The cooking time is totally dependent on your stove's calibration. I've under- and over-cooked this recipe during testing. My advice is to start checking it 10 minutes before you think it's supposed to be done. Take a spatula and gently lift up a side to check the browning. When you're satisfied, it's done!

I realize that a purist would be horrified by the changes I’ve made. But in my defense, I’ve never had the original version so I have no basis for comparison.

The Splendid Kitchen also does a version of a shepard’s pie using this recipe as the jumping off point. Check out my versions of Shepard’s Pie using tahdig!

** Update 8/27/2014 **

I’ve modified the cooking process to make individual tahdigs. 🙂

I shared this recipe with Happiness is HomemadeCrafty ShowcaseInspiration MondaySunday BestMonday FundaySweet & SavoryFlaunt It FridayShowliciousMix It UpA Round TuitMotivation MondayThink PinkSaturday SparksClever ChicksSew Darn CraftyShow StopperSavoring SaturdaysDare to ShareRecipe of the WeekSimple SaturdaysSimple LifeSee Ya In GumboReal Food RecipeInspiration SpotlightAnything GoesFabulous FridayFriday FavoritesFriday FrenzyFoodtastic FridayFrugal FridayFancy ThisOld-fashioned FridayFight Back FridayWelcome to the WeekendNatural FamilyUnprocessed FridaysWeekend No RulesFive Friday FindsHealthy Vegan, Friday FoodieGluten Free FridayLet’s Get RealFeathered NestPennywise PlatterLink Party, No Rules Weekend, Homeacre Hop,  Inspire Us Thursday, Tutorial Thursday, Simple Lives, Doggone Dirty Craftin’, Thank Your BodyFavorite Things, Full Plate Thursday, Plant Based Potluck, Fabulously Frugal, Wildly Original, GF DIY Tuesday, Try A New RecipeIt’s a PartyWellness Wednesday, The Yuck Stops Here, Made by MePretty Wednesday, What’s Cookin’, Mountain Woman Rendezvous, Wicked Awesome, Motivation Monday, Real Food WednesdayTasty Tuesday -2, Show Me What Ya GotAllergy Free Wednesday, Waste Not Want Not, Creative Muster, Wonderful Wednesday, Southern SpecialHealthy TuesdayDelicious DishOne Project at a TimeSweet & Savory Sunday, Mouthwatering Monday, Hearth & Soul, Tutorial Tuesday, Natural Living Monday, In & Out of the Kitchen, Mad Skills, Tuesday’s Table, Naturally Sweet, Live it UpHandmade TuesdaysRecipe Sharing MondayWhat’d You Do This WeekendShare Your StuffShow Me What You GotHomemade MondaysHomestead Barn HopInspire Me MondayFat Tuesday and  Mostly Homemade.
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21 Responses to Tahdig: Persian Hash Browns – Nightshade-free, GF, CF

  1. What a great recipe idea! I love basmati rice, and this takes it up a notch. Thanks for linking up at Wonderful Wed Blog Hop. Carrie, A Mother’s Shadow

  2. Such an interesting recipe. I have a feeling my family would actually enjoy these! Sounds yummy! Thanks for linking with us at The Yuck Stops Here. I hope to see you again next week!

  3. otilia says:

    Fanastic dish! Thank you for linking with #fridayfoodie

  4. this sounds great. love the look of the golden crust #weekendbloghop

  5. These look really interesting and very tasty 🙂 Would you consider linking/posting in our #freefromfavourites community too? https://plus.google.com/communities/111324688434162919670?hl=en
    #fridayfoodie

  6. Looks great. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

  7. Jill says:

    Yum! this sounds great and would be perfect for left over rice, which we often have in the fridge! Thanks for sharing at A Round Tuit!

  8. Thanks for sharing on Mostly Homemade Mondays! Join us again today: http://www.thesustainablecouple.com

  9. I’ve never heard of this, but it looks like it would be delicious! Thanks for sharing it with Naturally Sweet Tuesday – the linkup for this week is live, if you are interested. Thanks!!! ~Aubree

    http://livingfree.aubreecherie.com/2014/06/naturally-sweet-tuesday-june-17-2014/

  10. Stephanie says:

    Looks delicious!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

  11. Lisa says:

    This looks really good! I have never tried anything like it before. Thanks for linking up with “Try a New Recipe Tuesday.” I hope you will be able to join us again this week. http://our4kiddos.blogspot.com/2014/06/try-new-recipe-tuesday-june-18.html

  12. Miz Helen says:

    I look forward to trying your Persian Hash Brown dish. Thanks so much for sharing this awesome recipe with Full Plate Thursday and come back soon!
    Miz Helen

  13. Hi Jillian,
    What a creative and delightful dish! The blend of onions, garlic, coconut oil and rice sound so delicious. I love to travel and to try new dishes. Thanks for sharing the texture and flavors of Persian Hashed Browns with us at the Plant-Based Potluck Party Blog Hop! I appreciate it!

  14. Millie says:

    Looks delicious! Thanks for sharing at Simple Lives Thursday.

  15. danielle says:

    yes please! Thanks so much for linking this up to the Friday Frenzy!

  16. Raia says:

    Definitely going to try these… Thanks for sharing them at Savoring Saturdays!

  17. I really need to try this! Love how you use rice in place of potatoes.

  18. CJ Huang says:

    We definitely like rice around here! Using rice to make hash browns sounds like a fun idea. Thanks for stopping by and sharing this on Five Friday Finds! I’m looking forward to what you share this week. 🙂

  19. Michelle says:

    Without a spotter…too funny. And I feel the same way. I’d end up with dinner on the floor, I’m convinced. Around here, people fight over that crust stuff at the bottom of the rice pan. Yum!
    Thank you for sharing!

  20. I would love if you stop by Fabulous Friday and link up these great recipes.. its all weekend
    Thanks Maria
    http://www.simplenaturedecorblog.com/fabulous-friday-partyinspiring-features/

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