Persian Crunch Italian Sauce (Bolognese Tahdig)
Persian Crunch Italian Sauce (Bolognese Tahdig)
Ingredients
For the Bolognese Sauce
- 4 ounces bacon, diced
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, medium, finely diced
- 1 carrot, medium, finely diced
- 1 celery stalk, finely diced
- 3 garlic cloves, minced
- 1/4 teaspoon saffron threads, crumbled
- 2 tablespoons tomato paste
- 1 1/2 cups beef broth
- 1/2 cup whole milk
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Tahdig Rice
- 2 cups Basmati rice, long-grain
- 6 cups water, for parboiling
- 1 tablespoon kosher salt, for parboiling
- 2 tablespoons butter, melted, or olive oil
Instructions
- 1
Rinse the Basmati rice thoroughly under cold water until the water runs clear. Place the rinsed rice in a large bowl, cover with fresh water, and let soak for at least 30 minutes.
⏱️ 30 min
- 2
In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Add the ground beef to the pot and brown it, breaking it up with a spoon. Drain any excess fat and set the browned beef aside with the bacon.
⏱️ 15 min
- 3
Add the diced onion, carrot, and celery to the same pot. Sauté over medium heat for 8 to 10 minutes, until softened. Stir in the minced garlic and crumbled saffron threads, cooking for 1 minute until fragrant. Add the tomato paste and cook for 2 to 3 minutes, stirring constantly, until it darkens slightly.
⏱️ 15 min
- 4
Return the browned beef and crispy bacon to the pot. Pour in the beef broth and whole milk. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let the Bolognese sauce simmer for 1 hour, stirring occasionally, until it is rich and thick. Season with kosher salt and black pepper to taste.
⏱️ 60 min
- 5
While the Bolognese simmers, drain the soaked rice. In a large pot, bring 6 cups of water to a rolling boil. Add 1 tablespoon of kosher salt. Add the drained Basmati rice and parboil for 5 to 7 minutes, until the grains are slightly softened but still firm in the center (al dente). Drain the rice thoroughly using a fine-mesh sieve.
⏱️ 10 min
- 6
Pour the melted butter or olive oil into the bottom of a rice cooker pot. Spread it evenly. Gently mix the parboiled rice with the Bolognese sauce in a large bowl. Spoon the rice and Bolognese mixture into the rice cooker, pressing it down firmly with the back of a spoon to ensure good contact with the bottom of the pot. Create a few steam vents with the handle of a wooden spoon.
⏱️ 10 min
- 7
Cover the rice cooker lid with a clean kitchen towel before placing it on the pot to absorb steam. Cook on the 'cook' or 'white rice' setting for 45 to 60 minutes, or until the rice is fully cooked and a golden, crispy crust (Tahdig) has formed at the bottom.
⏱️ 60 min
- 8
Once cooked, carefully remove the lid. Place a large serving platter over the top of the rice cooker pot. Using oven mitts, firmly invert the pot onto the platter, allowing the Tahdig to release onto the platter. Serve immediately, breaking off pieces of the crispy Tahdig for everyone.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Persian Crunch Italian Sauce (Bolognese Tahdig)
Ingredients
For the Bolognese Sauce
- 4 ounces bacon, diced
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, medium, finely diced
- 1 carrot, medium, finely diced
- 1 celery stalk, finely diced
- 3 garlic cloves, minced
- 1/4 teaspoon saffron threads, crumbled
- 2 tablespoons tomato paste
- 1 1/2 cups beef broth
- 1/2 cup whole milk
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Tahdig Rice
- 2 cups Basmati rice, long-grain
- 6 cups water, for parboiling
- 1 tablespoon kosher salt, for parboiling
- 2 tablespoons butter, melted, or olive oil
Instructions
- 1
Rinse the Basmati rice thoroughly under cold water until the water runs clear. Place the rinsed rice in a large bowl, cover with fresh water, and let soak for at least 30 minutes.
⏱️ 30 min - 2
In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Add the ground beef to the pot and brown it, breaking it up with a spoon. Drain any excess fat and set the browned beef aside with the bacon.
⏱️ 15 min - 3
Add the diced onion, carrot, and celery to the same pot. Sauté over medium heat for 8 to 10 minutes, until softened. Stir in the minced garlic and crumbled saffron threads, cooking for 1 minute until fragrant. Add the tomato paste and cook for 2 to 3 minutes, stirring constantly, until it darkens slightly.
⏱️ 15 min - 4
Return the browned beef and crispy bacon to the pot. Pour in the beef broth and whole milk. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let the Bolognese sauce simmer for 1 hour, stirring occasionally, until it is rich and thick. Season with kosher salt and black pepper to taste.
⏱️ 60 min - 5
While the Bolognese simmers, drain the soaked rice. In a large pot, bring 6 cups of water to a rolling boil. Add 1 tablespoon of kosher salt. Add the drained Basmati rice and parboil for 5 to 7 minutes, until the grains are slightly softened but still firm in the center (al dente). Drain the rice thoroughly using a fine-mesh sieve.
⏱️ 10 min - 6
Pour the melted butter or olive oil into the bottom of a rice cooker pot. Spread it evenly. Gently mix the parboiled rice with the Bolognese sauce in a large bowl. Spoon the rice and Bolognese mixture into the rice cooker, pressing it down firmly with the back of a spoon to ensure good contact with the bottom of the pot. Create a few steam vents with the handle of a wooden spoon.
⏱️ 10 min - 7
Cover the rice cooker lid with a clean kitchen towel before placing it on the pot to absorb steam. Cook on the 'cook' or 'white rice' setting for 45 to 60 minutes, or until the rice is fully cooked and a golden, crispy crust (Tahdig) has formed at the bottom.
⏱️ 60 min - 8
Once cooked, carefully remove the lid. Place a large serving platter over the top of the rice cooker pot. Using oven mitts, firmly invert the pot onto the platter, allowing the Tahdig to release onto the platter. Serve immediately, breaking off pieces of the crispy Tahdig for everyone.
⏱️ 5 min