December 7, 2021
Using the Anova Precision Oven to make the crisp, crackly topped Persian rice dish known as tahdig may not be traditional, but it certainly is easier. You’ll use the oven to steam basmati rice before layering the cooked rice with saffron-infused yogurt and a generous amount of fat in a cast iron skillet. A lid wrapped in a towel will help absorb any remaining moisture from the rice as it gently bakes and crisps in precise, 425°F (218°C), dry heat.
Notes: Make sure to assemble the rice in the skillet over medium heat on the stovetop. I tested heating the pan in the oven pre-assembly, but it didn’t provide enough of a jumpstart to the crisping process. And before the pan goes in the oven, cover the toweled lid with aluminum foil. If you skip this step, you will likely burn the towel. (I speak from experience.) Finally, the saffron in this recipe helps to give the dish a bit of aromatic flavor as well as yellow color; if you don’t want to splurge on it, feel free to skip it as it isn’t critical to the success of the recipe.