Persian feast: Surprise rice cake with the crispiest base

In Persian cuisine, rice holds a place of honor, and recipe developer Rottem Lieberson certainly gives it its due with a recipe that is an all-out Persian celebration. Unlike a standard rice side dish, which most of us spend no more than 2-3 minutes preparing, this dish requires effort, but the result is magnificent, rich, and full of flavor.

Important Tips:1. To achieve the perfect tahdig (a golden, crispy bottom layer), it’s essential to find a suitable pot with a heavy bottom, be generous with the oil, and start cooking on high heat.

2. Create steam vents using the handle of a wooden spoon to allow the steam to escape and cook the rice evenly.

3. Tightly cover the pot with a simple kitchen towel, and place the lid on top.

Persian Rice with Noodles and DatesRecipe by: Rotem Liberson

Preparation Time: 30 minutes

Total Time: 70 minutes

Difficulty Level: Medium

Serves: 6

Ingredients

Olive oil

1 package of thin noodles (400 grams)

1½ cups jasmine rice

1 chopped onion

1 tablespoon cinnamon

½ teaspoon ground cardamom

½ teaspoon turmeric

5 pitted and chopped dates

¼ cup raisins

Thinly peeled and finely chopped orange zest

Salt

For serving:

¼ cup roasted pistachios

¼ cup roasted sliced almonds

Instructions

1. Noodles: Heat 3 tablespoons of olive oil in a pan over medium heat. Once the oil is hot, add the noodles. Fry until golden and crispy, then set aside.

2. Rice: Soak the rice in water for about 10 minutes and rinse well.

3. In a large pot, bring water with a heaping tablespoon of salt to a boil over high heat. Add the rice and cook (like pasta) for 7 minutes, until half-cooked. Drain and place in a bowl. Add the fried noodles and mix well.

4. Onion, Dates, and Spices: Sauté the onion in a pan with 2 tablespoons of oil for 5-6 minutes until golden. Add the cinnamon, cardamom, turmeric, dates, raisins, and orange zest. Season with salt and mix well. Sauté together for about 5 minutes and set aside.

5. Assembling the Dish: Place a wide pot with a thick bottom over medium heat and heat oil to a depth of 1 cm. Once the oil is hot, add 1/3 of the rice and noodle mixture, pressing it into an even layer. Sprinkle 1/3 of the onion and date mixture over it. Repeat this layering process with the remaining rice and onion mixtures.

6. Using the handle of a wooden spoon, poke steam vents into the rice. Cover the pot with a towel and place the lid on top for a tight seal. It’s recommended to fold the edges of the towel to prevent them from touching the flame.

7. Cook on high heat for 6-8 minutes to create the tahdig (a golden, crispy bottom). Then reduce the heat and cook for an additional 40 minutes.

8. Serving: Invert the pot over a large, wide plate to reveal a rice cake with a crispy bottom. Sprinkle roasted pistachios and almonds on top.

Rottem Lieberson, in collaboration with Sugat