The crispy layer is the ultimate treat in this recipe. Known as tah dig, it forms during the steaming of the basmati rice on the bottom of the pot. A good tah dig is judged by its even, golden-brown crust as well as its easy release from the bottom of the pot. You essentially scoop out the steamed rice and then turn the pot upside down in hopes that the tah dig pops out fully intact onto a plate. Saffron threads, the most luxurious spice on earth, add a touch of color and earthiness to the finished rice.

Coconut Oil Crispy Rice [Vegan]

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Calories

241

Serves

10

Cooking Time

80

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Ingredients

  • 3 cups uncooked basmati rice
  • 3 tablespoons unrefined coconut oil
  • 1 Persian lime (or 1/2 regular lime)
  • 1/2 teaspoon Himalayan pink salt
  • Pinch of saffron threads
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Preparation

  1. Rinse the rice with fresh running water three times, or until the water runs clear. Place the rice in a bowl, cover with cold water, and allow to sit at room temperature for 30 minutes. Meanwhile, bring a large pot of water to a boil.
  2. Add the rinsed rice to the boiling water and cook for 6 minutes, or until the grains begin to dance at the top of the pot. Immediately drain the rice and rinse with cold water, then set aside.
  3. Melt the coconut oil in the bottom of a large, lidded pot. Place a 2-inch layer of rice carefully on the bottom of the pot, packing it down slightly and sprinkling with salt. Spoon the remaining rice into the center of the pot, creating a pile of rice. Tuck the Persian lime inside the rice pile.
  4. Wrap the lid of the pot with a tea towel and place on the pot. Reduce the heat to low and steam the rice for about 40 minutes, until the rice is steamed and fluffy and the bottom of the pot has crisped and is golden brown. Until you get used to this process you can peek at the edge with a spoon to see how it is doing after 30 or 35 minutes.
  5. Carefully scoop the steamed rice out onto a plate, leaving the bottom packed-down rice intact. Then, using a plate the diameter of the pot, place the plate on top of the pot and flip the pot over, releasing the tah dig from the bottom of the pot.
  6. Grind the saffron thread with a mortar and pestle and add a tablespoon of water to make a saffron slurry. Spoon this over the finished rice. Serve the tah dig next to the rice along with Tzatziki or plain Labne.

Notes

Per Serving: Calories: 241 | Carbs: 45 g | Fat: 5 g | Protein: 4 g | Sodium: 95 mg | Sugar: 0 g

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