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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.

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

Servings
SERVING

Ingredients

Spice mixture

  • 3 Tbs. vegetable oil
  • 1/2 cup hot water
  • 1 tsp. turmeric
  • 2 Tbs. coriander seeds

Rice

  • 2 cups uncooked basmati rice
  • 6 cups cold water
  • 1 Tbs. sea salt
  • 1 large sweet onion such as Vidalia or Maui, cut crosswise into 1/4-inch-thick slices

Preparation

  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

  • Serving Size Serves 8
  • Calories 220
  • Carbohydrate Content 37 g
  • Cholesterol Content 0 mg
  • Fat Content 7 g
  • Fiber Content 3 g
  • Protein Content 4 g
  • Saturated Fat Content 1 g
  • Sodium Content 870 mg
  • Sugar Content 1 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g