Crispy Rice Stir Fry Bowls

I’ve been having a real obsession with this crispy rice lately also know as tahdig or Persian Rice. I got the cook book Salt Fat Acid Heat by Samin Nosrat a while ago from a friend, and also watched her show on Netflix. If you haven’t seen it it’s so inspiring and just makes you want to travel and cook. Literally wanting to make everything. So inspiring. Anyways this crispy rice can take some time to perfect but once you get it, I promise you will be addicted and have to make it all the time. It has a perfectly crispy golden crust and light salty fluffy rice. It’s the perfect combo and you will be fighting over the crispy pieces on top. Also if it breaks when you flip it it’s ok, rearrange it and act like it was meant to be like that. You can do whatever you want on top, just a little lemon yogurt, curry salmon, kebabs, or roast chicken but I had a bunch of vegetables that I needed to use up so I did a little stir fry. You can also do different variations of the rice if you wish, herbed rice, saffron rice or lemon?!

Crispy Rice

Ingredients

• 2 cups basmati rice
• salt
• 3 tbsp. plain yogurt
• 3 tbsp butter
• 3 tbsp. neutral oil

Directions

In a large stock pot with about 4 quarts of water bring to a boil over medium high heat.

While that is heating up, pour the rice into a large bowl and rinse it off with cold water, swirling it around to get rid of all the impurities and let the starch run off. Drain and rinse changing the water 4-5 times just so the water runs clear. This helps with the cooking process.

Once the water comes to a boil, salt the water. It seems like a lot of salt but it’s the only time you will be able to season the salt and it’s only in the water for a couple minutes so it’s needed. Just trust me. If using kosher salt pour in 1/2 cup of salt into the water, if you’re using fine sea salt 6 tbsp. The water should taste like salt water. Add the rice into the water stir and cook for 6-8 minutes. The rice should be al-dente.

Drain the rice out into a fine mesh strainer and rinse with cool water to stop the cooking process. Drain all the water out.

In a small bowl add in 1 cup of the rice and yogurt and mix it all together until creamy and combined.

Start heating up a very well seasoned 10-inch cast iron or nonstick pan over medium heat. Add in the oil and butter and melt them together. Spread the yogurt rice evenly into the bottom of the pan. Pour the remaining rice into the pan mounding it in the center. Using a wooden spoon gently dig 5-6 holes into the rice down to the bottom of the pan. The holes help allow the steam to escape from the bottom, ensuring the most beautiful crispy crust! There should also be enough oil/butter in the pan that you start seeing it sizzle on the sides.

Set a timer for about 15 minutes to cook over medium heat. Turn the handle every 3-4 minutes a quarter turn. This helps get an even crust and no hot spots. You will start to see the edges get golden and brown in this time. Once the fifteen minutes is up, turn all the way to low or off and let sit for another 10-15 minutes while you get everything else ready. DON’T FLIP IT YET. Even though it will be tempting.

Once you get all the other vegetables cooked and ready, to unmold the rice run a butter knife or spatula around the edges to loosen the rice up. Carefully pour out any access oil from the bottom pan into a bowl. Place a same size plate over the top of the pan gather all the courage and using hot pads flip the rice over! To reveal the most beautiful golden crust! Scoop into the bowl and top with all the vegetables!

Stir Fry Vegetables

• 1 large red bell pepper, small dice
• 2-3 carrots peeled and sliced
• 1 head broccoli cut into florets
• 1 cup mushrooms, sliced ( I didn’t have any but normally I would)
• salt and black pepper
• 1 inch fresh ginger, peeled and grated
• 3-4 garlic cloves, peeled and minced
• 3 tbsp. brown sugar
• 2 tbsp. honey
• 1 cup soy sauce
• 1/2 cup rice wine vinegar

In a large saute pan with a little bit of oil cook all the vegetables over medium high heat until tender. About 5-7 minutes. Season with salt and pepper.

In a small bowl combine the ginger, garlic, brown sugar, honey, soy sauce and rice wine vinegar. Whisk it all together and once the vegetables have only a couple minutes left to cook pour the sauce over them and let it heat up and reduce just for a couple minutes to finish the vegetables cooking.

Spoon the crispy rice into bowl and pour the vegetables and sauce over the top. Garnish with cilantro and scallions!