‘Tahdig’, is a Persian word which translates literally to ‘bottom of the pan’ and is used to describe the crispy base layer of rice formed whilst cooking. Making a perfect tahdig is a real skill and requires a bit of practice! This tahdig is a meal in itself, in the middle of the rice is a parcel of trout which is wrapped in spinach and gently steamed in the centre. It’s fun to eat and makes a show-stopping centrepiece for a dinner party. Be sure to allow time for soaking the rice and saffron.
400g | basmati rice, washed and soaked in plenty of cold water for 2-8 hours |
1 | large onion (220g), peeled and finely chopped |
150g | ghee, melted |
1 tsp | ground coriander |
1 tsp | ground cumin |
750g | frozen spinach, defrosted, squeezed well to drain the liquid, roughly chopped |
40g | fresh coriander leaves, 1 tbsp reserved, the rest finely chopped |
40g | dill leaves, 1 tbsp reserved, the rest finely chopped |
40g | parsley, 1 tbsp reserved, the rest finely chopped |
80g | spring onions, trimmed and finely chopped |
⅛ tsp | saffron threads, lightly crushed and soaked in 25ml hot water for 45 minutes |
350g | greek-style yoghurt |
460g | trout, filleted, skin removed, seasoned with 2 tsp salt |
1 | preserved lemon, flesh and pips removed, skin finely julienned (6g) |
fine sea salt |
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