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Hi Lennie, The best rice to use is Basmati (or Jasmine Rice). This will give the optimum cake effect, and the flavours will be awsome. The recipe your friend gave you is authentic, but you need a good quantity of butter/oil to get the crispy bottom Tahdiq part to work. You can make this dish with or without the potatoes. Standard Tahdiq is just a crispy golden disc of rice at the bottom of the pan. You can do this by adding oil/butter at the bottom of the same pot you've boiled the rice in, let it heat a little, then carefully poar your part-boiled rice on top & follow the recipe to the end. I normally start it off on low to medium heat for 10 minutes, then turn the heat right doen to very low and let it steam gently for 30 - 40 minutes. You can exactly the same with the potatoes. The quality of the 'base' of your pot must be good; your pot should preferably have a heavy base to ensure an equal distribution of heat. Do not give up! Getting a good-shaped Tahdiq takes years of practice! Generally it is something that only Iranian grandmothers know how to do best ;-)
There is NO better rice than Iranian rice! I was married for 33 years to a good, Iranian-American who is a better cook than most of his female relatives and Iranian friends. There are a few things to note, some of which have been touched on by other reviewers. First, tadiq (tadeek) is fabulous for all except those who do not like crunchy things. Secondly, using Basmati is a must and your first water should be pretty heavily salted, but covering your (heavy pot) lid--we called it "diapering" it--is also a must. Just put the lid on a terrycloth kitchen towel, pull all the ends up and secure it with a clothespin. Thirdly, put about a 1/4 inch (I am guessing the amount) of water and about a tablespoon of oil in the bottom of the pan after draining the rice, let it start to boil, and do as one reviewer said "exactly": mound the rice and use the wooden spoon handle to poke several holes in the rice mound. Then cover with the diapered lid, wait about 3-5 minutes, and then turn the heat down quite low. My ex-husband always cooked his rice dishes at least an hour and 15 minutes, and no one disputes his success with it. Absolutely fabulous. The potatoes and all are not necessary, but one more important note: he also drizzles a little bit of olive oil with saffron crushed into it over the mounded rice before replacing the lid and inverting it to display the tadiq.
I'm a New Yorker who has had many friends from all over the world, including the middle-east. A former Persian/Israeli boyfriend added a beautiful twist to this recipe----A great tip for a great dish: Ad 1/4 tsp. cumin seed, 1/8 tsp. tumeric, and very thinly sliced onion, in addition to the sliced potatoes, in the bottom of the pan to lightly crisp before adding rice.
I have always used a "damp" towel or paper towels under the lid. This dish is yummy with out the potatoes. I serve it with Ghormeh Sabzi.
I too was married to an Iranian, In fact I lived there too. Tadiq is served all over the country. I do know up in northern Iran, the people like a short grain rice,and what my ex used to call sticky rice. But I lived in Isfahan and they usually had a type of basmati, This recipes is good but when you put the rice in pile it like it is a mountain, take a wooden spoon and put a kind of steam hole in the middle, cover with a dish towel or a layer of 4 paper towels and then put the top on so its tight fitting. You dont have to use potatoes, you can make this rice have a crispy brown crust by putting a layer of buttered rice on the bottom and piling the rest of the rice on top. or you can use onions or anything else you like on the bottom. You can also put down a few inces of rice add your khoresh and cover the rest with rice, or add dried fruit to the middle of the rice. Its also really tasty if you mix dried dill in the rice before putting it back in the pot, Iranians like that rice with fish. ( they mix lima beans and dill) but I dont really like lima beans! Happy cooking, I only make this type of rice, I have had success with basmati and jasmine.
The flavor was excellent but mine did not stick together :( I think it is something I am going to work on, maybe I did it on too high of a setting or cooked the rice a little too long. It tasted so great so I will spend more time reviewing the comments by other chefs (there are some good ones) and try to get it right. Thanks for sharing!
And I think one has to be Iranian to really enjoy tadiq. People were fighting over it while I would have enjoy it more as a snack. Good recipe.
Basmati is a must. Another good way to get the tahdig to come off of the pot/pan nicely, is to get a tea cloth/kitchen towel damp and spread it on the counter and sit the pot/pan on it. This is similar to dipping the pot in water. Either helps release the tahdig. You can also layer bread on the bottom instead of potatoes.
Thank you for posting this yummy recipe, and thank you to all the helpful reviewers who really expanded upon the well-written directions. I made this to try out my new superslick camping cookpot, and it worked like a charm. The rice tasted delicious with a heavy dose of dill.