Bolognese Tahdig (Persian Crunch Italian Bolognese)
Bolognese Tahdig (Persian Crunch Italian Bolognese)
Ingredients
For the Bolognese Sauce
- 1 onion, medium, finely diced
- 2 carrot, medium, finely diced
- 2 celery stalk, finely diced
- 4 garlic clove, minced
- 4 ounces bacon, diced
- 1 pound ground beef, 80/20 lean
- 2 tablespoons tomato paste
- 1 1/2 cups beef broth
- 1/2 cup whole milk
- 1/4 teaspoon saffron threads, steeped in 2 tablespoons warm milk or water
- 1 tablespoon olive oil, if needed
- 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, washed and soaked for 30 minutes
- 1 tablespoon kosher salt, for parboiling water
- 1/4 cup butter, melted
For Garnish
- 2 tablespoons fresh chives, chopped
- 1/2 cup sour cream, or plain full-fat yogurt
Instructions
- 1
Prepare the soffritto: Finely dice the onion, carrots, and celery. Mince the garlic cloves.
⏱️ 10 min
- 2
Cook the bacon: In a large, heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the crispy bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. If there isn't enough fat (about 1 tablespoon), add a splash of olive oil.
⏱️ 8 min
- 3
Sauté the soffritto: Add the diced onion, carrots, and celery to the pot with the bacon fat. Sauté over medium heat for 8-10 minutes, until the vegetables have softened and the onion is translucent.
⏱️ 10 min
- 4
Brown the beef: Increase the heat to medium-high. Add the ground beef to the pot and break it up with a spoon. Cook until thoroughly browned, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min
- 5
Add aromatics and tomato paste: Stir in the minced garlic and tomato paste. Cook for 2-3 minutes, stirring constantly, until the tomato paste darkens slightly and becomes fragrant.
⏱️ 3 min
- 6
Simmer the Bolognese: Pour in the beef broth and milk, scraping up any browned bits from the bottom of the pot. Add the steeped saffron (including the liquid). Bring to a gentle simmer, then reduce the heat to low, cover, and let the Bolognese cook for at least 60 minutes, or up to 90 minutes, stirring occasionally. The sauce should thicken and flavors should meld. Season with kosher salt and black pepper to taste. Stir in the reserved crispy bacon just before layering.
⏱️ 60 min
- 7
Prepare the rice: While the Bolognese simmers, drain the soaked Basmati rice. Bring a large pot of water to a rolling boil and add 1 tablespoon of kosher salt. Add the drained rice and parboil for 6-8 minutes, until the grains are slightly soft but still firm in the center (al dente). Drain the rice thoroughly in a fine-mesh sieve.
⏱️ 10 min
- 8
Prepare the Tahdig pot: Choose a non-stick pot or rice cooker that is suitable for Tahdig (a heavy-bottomed pot works well). Pour the melted butter into the bottom of the pot, ensuring the entire bottom is coated.
⏱️ 5 min
- 9
Layer the Tahdig: Carefully spread about 1 cup of the parboiled rice evenly over the buttered bottom of the pot. This will form the crispy Tahdig layer. Gently spoon half of the Bolognese sauce over the rice layer. Add another layer of parboiled rice, then the remaining Bolognese sauce. Finish with a final layer of rice on top, forming a mound.
⏱️ 10 min
- 10
Cook the Tahdig: Cover the pot tightly with a lid, preferably one wrapped in a clean kitchen towel to absorb steam. Cook over medium-low heat for 45-60 minutes. The goal is to create a golden, crispy crust at the bottom without burning the rice. You might hear a gentle sizzling sound as it cooks. Do not lift the lid during this time.
⏱️ 45 min
- 11
Rest and invert: Once cooked, remove the pot from the heat and let it rest, covered, for 10-15 minutes. This helps the Tahdig release from the bottom. To serve, place a large serving platter over the pot and carefully, but confidently, invert the pot onto the platter. The crispy rice (Tahdig) should be at the top.
⏱️ 15 min
- 12
Garnish and serve: Garnish the Bolognese Tahdig with chopped fresh chives. Serve immediately with a dollop of sour cream or plain yogurt on the side for a cooling contrast.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Bolognese Tahdig (Persian Crunch Italian Bolognese)
Ingredients
For the Bolognese Sauce
- 1 onion, medium, finely diced
- 2 carrot, medium, finely diced
- 2 celery stalk, finely diced
- 4 garlic clove, minced
- 4 ounces bacon, diced
- 1 pound ground beef, 80/20 lean
- 2 tablespoons tomato paste
- 1 1/2 cups beef broth
- 1/2 cup whole milk
- 1/4 teaspoon saffron threads, steeped in 2 tablespoons warm milk or water
- 1 tablespoon olive oil, if needed
- 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, washed and soaked for 30 minutes
- 1 tablespoon kosher salt, for parboiling water
- 1/4 cup butter, melted
For Garnish
- 2 tablespoons fresh chives, chopped
- 1/2 cup sour cream, or plain full-fat yogurt
Instructions
- 1
Prepare the soffritto: Finely dice the onion, carrots, and celery. Mince the garlic cloves.
⏱️ 10 min - 2
Cook the bacon: In a large, heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the crispy bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. If there isn't enough fat (about 1 tablespoon), add a splash of olive oil.
⏱️ 8 min - 3
Sauté the soffritto: Add the diced onion, carrots, and celery to the pot with the bacon fat. Sauté over medium heat for 8-10 minutes, until the vegetables have softened and the onion is translucent.
⏱️ 10 min - 4
Brown the beef: Increase the heat to medium-high. Add the ground beef to the pot and break it up with a spoon. Cook until thoroughly browned, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min - 5
Add aromatics and tomato paste: Stir in the minced garlic and tomato paste. Cook for 2-3 minutes, stirring constantly, until the tomato paste darkens slightly and becomes fragrant.
⏱️ 3 min - 6
Simmer the Bolognese: Pour in the beef broth and milk, scraping up any browned bits from the bottom of the pot. Add the steeped saffron (including the liquid). Bring to a gentle simmer, then reduce the heat to low, cover, and let the Bolognese cook for at least 60 minutes, or up to 90 minutes, stirring occasionally. The sauce should thicken and flavors should meld. Season with kosher salt and black pepper to taste. Stir in the reserved crispy bacon just before layering.
⏱️ 60 min - 7
Prepare the rice: While the Bolognese simmers, drain the soaked Basmati rice. Bring a large pot of water to a rolling boil and add 1 tablespoon of kosher salt. Add the drained rice and parboil for 6-8 minutes, until the grains are slightly soft but still firm in the center (al dente). Drain the rice thoroughly in a fine-mesh sieve.
⏱️ 10 min - 8
Prepare the Tahdig pot: Choose a non-stick pot or rice cooker that is suitable for Tahdig (a heavy-bottomed pot works well). Pour the melted butter into the bottom of the pot, ensuring the entire bottom is coated.
⏱️ 5 min - 9
Layer the Tahdig: Carefully spread about 1 cup of the parboiled rice evenly over the buttered bottom of the pot. This will form the crispy Tahdig layer. Gently spoon half of the Bolognese sauce over the rice layer. Add another layer of parboiled rice, then the remaining Bolognese sauce. Finish with a final layer of rice on top, forming a mound.
⏱️ 10 min - 10
Cook the Tahdig: Cover the pot tightly with a lid, preferably one wrapped in a clean kitchen towel to absorb steam. Cook over medium-low heat for 45-60 minutes. The goal is to create a golden, crispy crust at the bottom without burning the rice. You might hear a gentle sizzling sound as it cooks. Do not lift the lid during this time.
⏱️ 45 min - 11
Rest and invert: Once cooked, remove the pot from the heat and let it rest, covered, for 10-15 minutes. This helps the Tahdig release from the bottom. To serve, place a large serving platter over the pot and carefully, but confidently, invert the pot onto the platter. The crispy rice (Tahdig) should be at the top.
⏱️ 15 min - 12
Garnish and serve: Garnish the Bolognese Tahdig with chopped fresh chives. Serve immediately with a dollop of sour cream or plain yogurt on the side for a cooling contrast.
⏱️ 2 min