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Crusted Onion Basmati Rice

Twice-cooked rice the Persian way uses a hot saucepan to form a golden crust, known as a tadiq, on already cooked rice.

Ingredients: 

Ingredient Set Name: 

Spice Mixture

Ingredients: 

Ingredient Line: 
3 Tbs. vegetable oil
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½ cup hot water
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1 tsp. turmeric
Ingredient Line: 
2 Tbs. coriander seeds

Ingredient Set Name: 

Rice

Ingredients: 

Ingredient Line: 
2 cups uncooked basmati rice
Ingredient Line: 
6 cups cold water
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1 Tbs. sea salt
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1 large sweet onion such as Vidalia or Maui, cut crosswise into ¼-inch-thick slices

Instructions: 

  1. To make Spice Mixture: Combine all ingredients, and set aside.
  2. To make Rice: Put rice, water and salt in large saucepan, and bring to a boil over medium-high heat. Cook uncovered for 12 minutes, stirring occasionally. Drain rice; rinse with cold water.
  3. Heat saucepan over medium-high heat, and immediately spread 1/4 cup rice in pan and top with onion slices. Pour half of spice mixture over onions, and cook 3 minutes. Add remaining rice, and add reserved spice mixture, pouring over top of rice. DO NOT STIR! Cover, and cook 4 minutes.
  4. Reduce heat to low, and cook 20 minutes, undisturbed. Scoop out rice from bottom, and place in serving dish with crust on top. 

Nutrition Information: 

Calories: 
220
Protein: 
4 g
Total Fat: 
7 g
Saturated Fat: 
1 g
Carbohydrates: 
37 g
Cholesterol: 
mg
Sodium: 
870 mg
Fiber: 
3 g
Sugar: 
1 g
Yield: 
Serves 8

Comments on this Recipe

Very Exotic recipe, worth the effort!

This is very pretty but flavorless